Spray drying of lactic acid bacteria: understanding cell viability and strate- gies to reduce operational costs during drying of Lactococcus lactis subsp. lactis

Detalhes bibliográficos
Ano de defesa: 2021
Autor(a) principal: Moreira, Maria Tereza Cratiú
Orientador(a): Não Informado pela instituição
Banca de defesa: Não Informado pela instituição
Tipo de documento: Tese
Tipo de acesso: Acesso aberto
Idioma: eng
Instituição de defesa: Universidade Federal de Viçosa
Ciência e Tecnologia de Alimentos
Programa de Pós-Graduação: Não Informado pela instituição
Departamento: Não Informado pela instituição
País: Não Informado pela instituição
Palavras-chave em Português:
Secagem por pulverização
Estimativa de parâmetros
Lactococcus lactis
Tecnologia de Produtos de Origem Animal
Link de acesso: https://locus.ufv.br//handle/123456789/29988
https://doi.org/10.47328/ufvbbt.2022.178
Resumo: Probiotic and starter bacteria are generally dried to produce easy-to-use ingredients that are stable and flexible for applications in the food, feed and pharmaceutical industry. The overall demand for dried bacteria has increased in the context of a rapidly growing market, evidencing the need for their larger scale production. The spray-drying of bacteria enables a larger production scale than the freeze-drying currently used; energy costs are lower, and the process is sustainable. This thesis reports initially a review that aims to demonstrate the operations and thermodynamic principles that govern spray drying, then correlate them to the damage suffered by LAB cells during the spray-drying process. The particularities of spray drying that might cause LAB cell death are detailed in this review, and the conclusions may enhance future studies on ways to improve cell viability. Following, a study was done to determine strategies to reduce operational costs during drying of Lactococcus lactis sbsp. lactis. The aim of this study was to determine the best drying conditions by spray drying to produce dried LAB cultures with lower cost and high cell viability. Keywords: Spray drying. Lactococcus lactis. Spray drying parameters.
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spelling Spray drying of lactic acid bacteria: understanding cell viability and strate- gies to reduce operational costs during drying of Lactococcus lactis subsp. lactisSecagem de bactérias láticas por spray drying: entendendo a viabilidade cellular e estratégias para reduzir os custos operacionais durante a secagem de Lactococcus lactis subsp. lactis.Secagem por pulverizaçãoEstimativa de parâmetrosLactococcus lactisTecnologia de Produtos de Origem AnimalProbiotic and starter bacteria are generally dried to produce easy-to-use ingredients that are stable and flexible for applications in the food, feed and pharmaceutical industry. The overall demand for dried bacteria has increased in the context of a rapidly growing market, evidencing the need for their larger scale production. The spray-drying of bacteria enables a larger production scale than the freeze-drying currently used; energy costs are lower, and the process is sustainable. This thesis reports initially a review that aims to demonstrate the operations and thermodynamic principles that govern spray drying, then correlate them to the damage suffered by LAB cells during the spray-drying process. The particularities of spray drying that might cause LAB cell death are detailed in this review, and the conclusions may enhance future studies on ways to improve cell viability. Following, a study was done to determine strategies to reduce operational costs during drying of Lactococcus lactis sbsp. lactis. The aim of this study was to determine the best drying conditions by spray drying to produce dried LAB cultures with lower cost and high cell viability. Keywords: Spray drying. Lactococcus lactis. Spray drying parameters.A demanda por bactérias desidratadas aumentou no contexto de um mercado em rápido crescimento, evidenciando a necessidade de sua produção em larga escala. A secagem de bactérias por spray drying permite a produção em escala maior do que o método de secagem de referência - liofilização, além de ser um processo sustentável com menor custo energético. Esta tese abrange uma revisão que visa demonstrar as operações e princípios termodinâmicos que regem a secagem por spray e, em seguida, correlacioná-los aos danos sofridos pelas células de bactérias láticas (BAL) durante o processo de secagem por spray drying. As particularidades da secagem por spray drying que podem causar a morte das células de BAL são detalhadas, e as conclusões podem aprimorar estudos futuros sobre maneiras de melhorar a viabilidade celular. Além da revisão bibliográfica, um estudo foi conduzido no sentido de reduzir os custos operacionais durante a secagem de Lactococcus lactis subsp. lactis via spray drying. O objetivo dessa proposta foi determinar as condições de secagem por atomização mais apropriadas para produzir uma cultura de Lactococcus lactis subsp. lactis desidratada com menor custo e alta viabilidade celular. Palavras-chave: Spray drying. Lactococcus lactis. Parâmetros de secagem.Conselho Nacional de Desenvolvimento Científico e TecnológicoCoordenação de Aperfeiçoamento de Pessoal de Nível SuperiorFundação de Amparo à Pesquisa do Estado de Minas GeraisUniversidade Federal de ViçosaCiência e Tecnologia de AlimentosCarvalho, Antônio Fernandes dehttp://lattes.cnpq.br/2708551385669089Moreira, Maria Tereza Cratiú2022-09-27T13:56:25Z2022-09-27T13:56:25Z2021-11-25info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfMOREIRA, Maria Tereza Cratiú. Spray drying of lactic acid bacteria: understanding cell viability and strate- gies to reduce operational costs during drying of Lactococcus lactis subsp. lactis. 2021. 109 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Viçosa, Viçosa. 2021.https://locus.ufv.br//handle/123456789/29988https://doi.org/10.47328/ufvbbt.2022.178enginfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-31T17:11:02Zoai:locus.ufv.br:123456789/29988Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-31T17:11:02LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Spray drying of lactic acid bacteria: understanding cell viability and strate- gies to reduce operational costs during drying of Lactococcus lactis subsp. lactis
Secagem de bactérias láticas por spray drying: entendendo a viabilidade cellular e estratégias para reduzir os custos operacionais durante a secagem de Lactococcus lactis subsp. lactis.
title Spray drying of lactic acid bacteria: understanding cell viability and strate- gies to reduce operational costs during drying of Lactococcus lactis subsp. lactis
spellingShingle Spray drying of lactic acid bacteria: understanding cell viability and strate- gies to reduce operational costs during drying of Lactococcus lactis subsp. lactis
Moreira, Maria Tereza Cratiú
Secagem por pulverização
Estimativa de parâmetros
Lactococcus lactis
Tecnologia de Produtos de Origem Animal
title_short Spray drying of lactic acid bacteria: understanding cell viability and strate- gies to reduce operational costs during drying of Lactococcus lactis subsp. lactis
title_full Spray drying of lactic acid bacteria: understanding cell viability and strate- gies to reduce operational costs during drying of Lactococcus lactis subsp. lactis
title_fullStr Spray drying of lactic acid bacteria: understanding cell viability and strate- gies to reduce operational costs during drying of Lactococcus lactis subsp. lactis
title_full_unstemmed Spray drying of lactic acid bacteria: understanding cell viability and strate- gies to reduce operational costs during drying of Lactococcus lactis subsp. lactis
title_sort Spray drying of lactic acid bacteria: understanding cell viability and strate- gies to reduce operational costs during drying of Lactococcus lactis subsp. lactis
author Moreira, Maria Tereza Cratiú
author_facet Moreira, Maria Tereza Cratiú
author_role author
dc.contributor.none.fl_str_mv Carvalho, Antônio Fernandes de
http://lattes.cnpq.br/2708551385669089
dc.contributor.author.fl_str_mv Moreira, Maria Tereza Cratiú
dc.subject.por.fl_str_mv Secagem por pulverização
Estimativa de parâmetros
Lactococcus lactis
Tecnologia de Produtos de Origem Animal
topic Secagem por pulverização
Estimativa de parâmetros
Lactococcus lactis
Tecnologia de Produtos de Origem Animal
description Probiotic and starter bacteria are generally dried to produce easy-to-use ingredients that are stable and flexible for applications in the food, feed and pharmaceutical industry. The overall demand for dried bacteria has increased in the context of a rapidly growing market, evidencing the need for their larger scale production. The spray-drying of bacteria enables a larger production scale than the freeze-drying currently used; energy costs are lower, and the process is sustainable. This thesis reports initially a review that aims to demonstrate the operations and thermodynamic principles that govern spray drying, then correlate them to the damage suffered by LAB cells during the spray-drying process. The particularities of spray drying that might cause LAB cell death are detailed in this review, and the conclusions may enhance future studies on ways to improve cell viability. Following, a study was done to determine strategies to reduce operational costs during drying of Lactococcus lactis sbsp. lactis. The aim of this study was to determine the best drying conditions by spray drying to produce dried LAB cultures with lower cost and high cell viability. Keywords: Spray drying. Lactococcus lactis. Spray drying parameters.
publishDate 2021
dc.date.none.fl_str_mv 2021-11-25
2022-09-27T13:56:25Z
2022-09-27T13:56:25Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
format doctoralThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv MOREIRA, Maria Tereza Cratiú. Spray drying of lactic acid bacteria: understanding cell viability and strate- gies to reduce operational costs during drying of Lactococcus lactis subsp. lactis. 2021. 109 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Viçosa, Viçosa. 2021.
https://locus.ufv.br//handle/123456789/29988
https://doi.org/10.47328/ufvbbt.2022.178
identifier_str_mv MOREIRA, Maria Tereza Cratiú. Spray drying of lactic acid bacteria: understanding cell viability and strate- gies to reduce operational costs during drying of Lactococcus lactis subsp. lactis. 2021. 109 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Viçosa, Viçosa. 2021.
url https://locus.ufv.br//handle/123456789/29988
https://doi.org/10.47328/ufvbbt.2022.178
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa
Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Universidade Federal de Viçosa
Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
repository.name.fl_str_mv LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv fabiojreis@ufv.br
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