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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| Format: | Article |
| Language: | English |
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Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525005887 |
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| author | Liya Tian Xing Wang Qingyun Lyu Lijie Zhu Lei Chen Xi Chen Wenping Ding |
| author_facet | Liya Tian Xing Wang Qingyun Lyu Lijie Zhu Lei Chen Xi Chen Wenping Ding |
| author_sort | Liya Tian |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-bef85ff16acb4e5aa87c11396b1dfa29 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-bef85ff16acb4e5aa87c11396b1dfa292025-08-20T03:50:22ZengElsevierFood Chemistry: X2590-15752025-07-012910274110.1016/j.fochx.2025.102741Study on the cultivation of Lactobacillus using rice wine lees and protection capabilities during spray and freeze dryingLiya Tian0Xing Wang1Qingyun Lyu2Lijie Zhu3Lei Chen4Xi Chen5Wenping Ding6School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Corresponding authors at: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Corresponding authors at: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.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.http://www.sciencedirect.com/science/article/pii/S2590157525005887Rice wine leesLactobacillusSpray dryingPhysicochemical properties |
| spellingShingle | Liya Tian Xing Wang Qingyun Lyu Lijie Zhu Lei Chen Xi Chen Wenping Ding Study on the cultivation of Lactobacillus using rice wine lees and protection capabilities during spray and freeze drying Food Chemistry: X Rice wine lees Lactobacillus Spray drying Physicochemical properties |
| title | Study on the cultivation of Lactobacillus using rice wine lees and protection capabilities during spray and freeze drying |
| title_full | Study on the cultivation of Lactobacillus using rice wine lees and protection capabilities during spray and freeze drying |
| title_fullStr | Study on the cultivation of Lactobacillus using rice wine lees and protection capabilities during spray and freeze drying |
| title_full_unstemmed | Study on the cultivation of Lactobacillus using rice wine lees and protection capabilities during spray and freeze drying |
| title_short | Study on the cultivation of Lactobacillus using rice wine lees and protection capabilities during spray and freeze drying |
| title_sort | study on the cultivation of lactobacillus using rice wine lees and protection capabilities during spray and freeze drying |
| topic | Rice wine lees Lactobacillus Spray drying Physicochemical properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525005887 |
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