Liya Tian, Xing Wang, Qingyun Lyu, Lijie Zhu, Lei Chen, Xi Chen, Wenping Ding
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引用次数: 0
Abstract
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.
期刊介绍：
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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