Study on the cultivation of Lactobacillus using rice wine lees and protection capabilities during spray and freeze drying

Study on the cultivation of Lactobacillus using rice wine lees and protection capabilities during spray and freeze drying

Rice wine lees (RWL), a byproduct of traditional Chinese rice wine production, can be used to cultivate Lactobacillus strains and enhance their viability during spray drying (28.5 % survival) and freeze drying (31.8 % survival). Spray-dried powders exhibited uniform spherical morphology, smaller par...

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Bibliographic Details
Main Authors: Liya Tian, Xing Wang, Qingyun Lyu, Lijie Zhu, Lei Chen, Xi Chen, Wenping Ding
Format: Article
Language:English
Published: Elsevier 2025-07-01
Series:Food Chemistry: X
Subjects:
Rice wine lees
Lactobacillus
Spray drying
Physicochemical properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525005887
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Summary:Rice wine lees (RWL), a byproduct of traditional Chinese rice wine production, can be used to cultivate Lactobacillus strains and enhance their viability during spray drying (28.5 % survival) and freeze drying (31.8 % survival). Spray-dried powders exhibited uniform spherical morphology, smaller particle size, and improved gastric tolerance, while freeze-dried samples retained greater odour diversity, as confirmed by GC-IMS analysis. Electronic nose analysis indicated reduced volatile compounds in spray-dried probiotics. Both drying methods produced powders stable at 4 °C and 20 °C for two months, maintaining viable counts above 107 CFU/g. These findings highlight the potential of RWL to improve processing adaptability and storage stability of microbial formulations, offering an eco-friendly substrate for probiotic applications.
ISSN:2590-1575

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