Improving the drying of Propionibacterium freudenreichii starter cultures

Propionibacterium freudenreichii is a beneficial food-grade actinobacterium, widely implemented, and thus consumed, in various food products. As the main application, P. used as cheese-ripening starter, mostly hard type cheeses. Indeed, during manufacture of “Swiss-type” cheeses (or opened-body cheeses), technological process favors propionibacteria growth, well corresponding propionic fermentation. This leads to characteristic flavor these cheeses, through release short chain fatty acids lipolysis, their specific texture. To fulfil this ripening, massive amounts are industrially produced, dried stored, prior cheese making. Furthermore, commercialized probiotic supplements aiming at preserving intestinal health comfort, line with its ability produce metabolites (short acids, vitamins), immunomodulatory compounds. Other industrial applications include production vitamins B group, trehalose, conjugated linoleic acid, biopreservatives. For different applications, maintaining survival activity production, drying, storage finally implementation, crucial. More widely, live active bacteria represents challenge market for products increases. Probiotic are, bulk majority, freeze-dried, but spray drying also more considered. both continuous cost-efficient, it utilizes less energy compared freeze-drying; on other hand, exposes higher heat oxidative stresses. Apart from optimization strain selection, possible enhance resistance by taking advantage adaptation capacity. stress tolerance can be boosted pretreatments applied before step, considerably increasing final survival. In particular, hyperosmotic conditions improves tolerance, while presence osmoprotectants may mitigate improvement. Thermal modulates towards challenges. The composition growth medium, including ratio between carbohydrates provided non-protein nitrogen, plays key role driving accumulation osmoprotectants. This, turn, determines stresses, overall freeze-drying spray-drying. an example, trehalose enhances spray-drying survival, glycine betaine Growth hyperconcentrated whey was trigger multiple acquisition, underpinned overexpression protein, cytoplasmic compounds, leading enhanced A simplified process, cultivation atomization, developed using 2-in-1 medium which were grown, protected minimal cell death. innovative then subjected scaling up level. aim, gentle multi-stage offering mild coupling belt led close 100% when acquisition previously implemented. Such innovation opens new avenues efficient, cost-effective sustainable development technologies, application context feed. • Propionibacteria acquire multi-stress grown hyper-concentrated whey. Spray osmo-adapted limited two-in-one method grow dry same matrix.