The MRS, blueberry and whey protein were used as the medium of lactic acid bacteria.The different protective agents were added after fermentation to explore the effects of spray drying process on the survival rate of bacteria cultured in different medium.The results showed that the mixed culture medium of blueberry whey protein could promote the growth of Lactiplantibacillus plantarum 67 and Lacticaseibacillus paracasei grx701, and the number of viable bacteria was 5×108 CFU/mL which was higher than that of MRS Medium.Blueberry whey protein mixed fermentation sample plus protective agent which was skim milk powder 12%, sodium glutamate 1.5%, trehalose 4%, glycerin 4%.The protection effect on lactic acid bacteria is good, which the survival rate is 91% at the inlet temperature of 120 ℃ and outlet temperature of 60 ℃.At the inlet temperature of 150 ℃ and 180 ℃, the number of viable bacteria can also reach 107 CFU/mL.When the inlet temperature was 150 ℃, the dispersion of blueberry whey protein mixed fermentation powder was better than 120 ℃ and 180 ℃.The bacterial powder surface was smooth.The infrared spectrum showed that the heat resistance of the bacteria was improved by the interaction between the bacteria, whey protein and anthocyanin of blueberry during the fermentation of blueberry mixed whey protein.
WANG Yuxian
,
LIU Xian
,
JIANG Huinan
,
SHAO Yufeng
,
HUANG Dongcheng
,
GU Ruixia
,
WANG Wenqiong
. The blueberry and whey protein protection lactic acid bacteria against spray drying process[J]. Food and Fermentation Industries, 2025
, 51(11)
: 179
-184
.
DOI: 10.13995/j.cnki.11-1802/ts.040239
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