Name: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality (Video) | JoVE Journal
Uploaded: 2023-04-07T14:45:00.000+00:00
Duration: 5 min 45 s
Description: Learn spray drying microencapsulation for probiotic preservation using skim milk and maltodextrin protectants. This method enhances bacterial survival in food products and gastrointestinal conditions.

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5 minutes

This study was financed in part by the Coordena&#231;&#227;o de Aperfei&#231;oamento de Pessoal de N&#237;vel Superior - Brasil (CAPES) - Finance Code 001. This study was also supported in part by FAPESP - S&#227;o Paulo Research Foundation. E.C.P.D.M. is grateful for a Researcher Fellowship from National Council for Scientific and Technological Development (CNPq) 306330/2019-9.

1. Production of the probiotic cells
<ol>
	<li>Prepare De Man Rogosa and Sharpe (MRS) broth.</li>
	<li>Reactivate 1% (v/v) of the culture of interest in the MRS broth (here, Lactiplantibacillus paraplantarum FT-259 was used).</li>
	<li>Incubate for 24 h at an adequate temperature (we used 37 &#176;C).</li>
</ol>
2. Separate the bacteria from the culture
<ol>
	<li>Centrifuge the bacterial culture at 7,197 x g for 5 min at 4 &#176;C using 50 mL conical tubes. It is important that the weight of the tubes is balanced before the procedure.</li>
	<li>Using a pipette, remove the supernatant, and discard it in a suitable container. Wash the pellets with a phosphate buffer (pH 7), and homogenize the solution.</li>
	<li>Repeat the centrifugation process as mentioned before.</li>
	<li>To obtain the pellet, use a pipette to remove and discard the supernatant in an appropriate container.</li>
</ol>
3. Addition of drying aids
<ol>
	<li>Select the combination of two drying aid compositions (protectants): inulin:maltodextrin mixture and simulated skim milk (Table 1)22,23.</li>
	<li>Weigh 5 g of inulin and 5 g of maltodextrin to obtain the first combination of protectants.</li>
	<li>Weigh 3 g of inulin, 3 g of lactose, 0.4 g of colloidal SiO2, and 3.6 g of whey protein to obtain the second combination of protectants.</li>
	<li>Add each of the drying aids to ultrapure water (1:10), and submit to magnetic stirring until solubilization.</li>
	<li>Ensure that the protectants and the water are homogeneous, then add the probiotics pellets to the mixture, and stir moderately for 20 min.</li>
</ol>
<table border="1" fo:keep-together.within-page="1" fo:keep-with-next.within-page="always">
	<tbody>
		<tr>
			<td>Drying aids</td>
			<td>Inulin and maltodextrin</td>
			<td>Simulated skim milk</td>
		</tr>
		<tr>
			<td>Maltodextrin</td>
			<td>5%</td>
			<td>-</td>
		</tr>
		<tr>
			<td>Whey protein</td>
			<td>-</td>
			<td>3.60%</td>
		</tr>
		<tr>
			<td>Lactose</td>
			<td>-</td>
			<td>3%</td>
		</tr>
		<tr>
			<td>Inulin</td>
			<td>5%</td>
			<td>3%</td>
		</tr>
		<tr>
			<td>Colloidal SiO2</td>
			<td>-</td>
			<td>0.40%</td>
		</tr>
	</tbody>
</table>
Table 1: Composition of the drying aids.
4. Spray-drying
<ol>
	<li>Turn on the spray dryer (SD), and set the drying gas flow rate, the inlet drying temperature, and the atomizer gas flow rate and pressure as follows: 
	Inlet temperature: 80 &#176;C 
	Air flow: 60 m&#179;/h 
	Feed rate: 4 g/min 
	Atomization flow: 17 L/min 
	Atomization pressure: 1.5 kgf/cm&#178; 
	Diameter of the atomizer nozzle: 1 mm</li>
	<li>Prepare the protectants composition and add the concentrated probiotic pellets.</li>
	<li>Start the feed of the probiotic composition (cells plus protectants) through a peristaltic pump.</li>
	<li>Start the timer, and place the product-collecting vessel when the solution enters the atomizer.</li>
	<li>Register the outlet temperature every 5 min to track possible temperature instabilities.</li>
	<li>Stop the timer when all the probiotic composition has been fed to the SD.</li>
	<li>Weigh the product-collecting vessel to determine the amount of composition fed to the system and the amount of dry product collected, to calculate the drying yield (product recovered) through a mass balance in the dryer.</li>
	<li>Use simulated skim milk to evaluate the effect of temperature on the viability of the probiotic cells, by setting up five different spray-drying temperatures (80 &#176;C, 100 &#176;C, 120 &#176;C, 140 &#176;C, and 160 &#176;C vs.&#160;outlet temperatures of 59 &#176;C, 70 &#176;C, 83 &#176;C, 96 &#176;C, and 108 &#176;C).</li>
</ol>
5. Powder characterization
<ol>
	<li>Product moisture content
	<ol>
		<li>Precisely weigh 100 mg of the dried product, and place it in the titration vessel of the Karl-Fischer equipment.</li>
		<li>Press the initiation button to initiate the bi-amperometric titration of the water present in the sample.</li>
	</ol>
	</li>
	<li>Water activity
	<ol>
		<li>Weigh 0.6 g of the dried product in the sample compartment of the hygrometer at 25 &#176;C.</li>
		<li>Close the equipment cover. 
		&#8203;NOTE: The test will start automatically and stop when the sample reaches the equilibrium vapor pressure within the sample compartment.</li>
	</ol>
	</li>
</ol>
6. Probiotic viability
<ol>
	<li>Dilute the previously prepared bacterial suspensions in 9 mL of peptone water (0.1%, v/v).</li>
	<li>Vortex until complete dispersion.</li>
	<li>Perform serial decimal dilutions (1:10) in 9 mL of saline solution (0.9% NaCl).</li>
	<li>Seed the dilutions onto MRS agar plates, and incubate at 37 &#176;C for 24-48 h.</li>
	<li>Count the colony-forming units (CFU/g) using a colony counter with magnifying lens.</li>
	<li>Calculate the probiotic viability in the dried product according to the following equation: 
	EE (%) = (N&#8725;No) &#215; 100 
	where, N is the number of viable cells after spray drying, and No is the number of bacterial cells before spray drying.</li>
	<li>Express the number of viable cells in CFU/g of product dispersion.</li>
</ol>
7. Data analysis
<ol>
	<li>Tabulate the obtained data in statistical software, and perform the analysis using a multiple comparison test (ANOVA).</li>
</ol>

Optimizing Spray-Dried Probiotic Product Quality Through Process Development

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</ol>

The authors have no conflicts of interest to declare.

L. paraplantarum FT-259 is a Gram-positive, rod-shaped bacterium, is a producer of bacteriocins with antilisterial activity, and has high probiotic potential20. Son et al.24 previously demonstrated the immunostimulant and antioxidant capacity of L. paraplantarum strains. Besides, they have great probiotic potential, with properties such as stability under artificial gastric and bile conditions, susceptibility to antibiotics, and binding to intestinal cells...

To be defined as probiotics, microorganisms added to foods (or supplements) have to be consumed alive, be able to survive during passage in the gastrointestinal tract of the host, and reach the site of action in adequate amounts to exert beneficial effects1,2,7.
The growing interest in probiotics is due to the several benefits to human health they confer, such as the stimulation of the immune system, the reduction of serum cholesterol levels, and the enhancement of gut barrier function by acting against harmful microbes, as well as their beneficial effects in the treatment of the irritable bowel syndrome, among others2,3. In addition, several studies have demonstrated that probiotics can positively affect other parts of the human body where unbalanced microbial communities can cause infectious diseases3,4,5.
For probiotics to be therapeutically effective, the product should contain between 106-107 CFU/g of bacteria at the time of consumption6. On the other hand, the Italian Ministry of Health and Health Canada have established that the minimum level of probiotics in food should be 109 CFU/g of viable cells per day or per serving, respectively7. Considering high loads of probiotics are needed to guarantee they will have beneficial effects, it is essential to guarantee their survival during processing, shelf storage, and passage through the gastrointestinal (GI) tract. Several studies have demonstrated that microencapsulation is an effective method to improve the overall viability of probiotics8,9,10,11.
In this context, several methods have been developed for the microencapsulation of probiotics, such as spray-drying, freeze-drying, spray-chilling, emulsion, extrusion, coacervation, and, more recently, fluidized beds11,12,13,14. Microencapsulation by spray-drying (SD) is widely used in the food industry because it is a simple, fast, and reproducible process. It is easy to scale up, and it has a high production yield at low energy requirements11,12,13,14. Nonetheless, the exposure to high temperatures and low moisture content can affect the survival and viability of the probiotic cells15. Both parameters can be improved for a given strain by determining the effects of culture age and conditions to pre-adapt the culture and optimize the spray-drying conditions (inlet and outlet temperatures, atomization process) and the encapsulating composition8,14,16,17,18.
The composition of the encapsulating solution is also an important factor during SD as it can define the level of protection against adverse environmental conditions. Inulin, Arabic gum, maltodextrins, and skim milk are widely used as encapsulating agents for probiotic drying5,17,18,19. Inulin is a fructooligosaccharide that presents a strong prebiotic activity and promotes intestinal health19. Skim milk is very effective in maintaining the viability of dried bacterial cells and generates a powder with good reconstitution properties17.
Lactiplantibacillus paraplantarum FT-259 is a lactic acid bacterium that produces bacteriocin and presents antilisterial activity, besides probiotic traits20,21. It is a facultative heterofermentative rod-shaped Gram-positive bacterium that grows from 15 &#176;C to 37 &#176;C20 and is compatible with the homeostatic body temperature. This study aimed to present all the steps involved in the production and physicochemical characterization of a spray-dried probiotic (L. paraplantarum FT-259) and evaluate the influence of the protectants and drying temperatures.

<table><tbody><tr><td>Aqua Lab 4TEV</td><td>Decagon Devices</td><td>-</td><td>Water activity meter</td></tr><tr><td>Centrifuge (mod. 5430 R )</td><td>Eppendorf</td><td>-</td><td>Centrifuge</td></tr><tr><td>Colloidal SiO&lt;sub&gt;2&lt;/sub&gt; (Aerosil 200)</td><td>Evokik</td><td>7631-86-9</td><td>drying aid</td></tr><tr><td>Fructooligosaccharides from chicory</td><td>Sigma-Aldrich</td><td>9005-80-5</td><td>drying aid</td></tr><tr><td>GraphPad Prism (version 8.0) software</td><td>GraphPad Software</td><td>-</td><td>San Diego, California, USA</td></tr><tr><td>Karl Fischer 870 Titrino Plus</td><td>Metrohm</td><td>-</td><td>Moisture content</td></tr><tr><td>Lactose</td><td>Milkaut</td><td>63-42-3&amp;nbsp;</td><td>drying aid</td></tr><tr><td>Maltodextrin</td><td>Ingredion</td><td>9050-36-6</td><td>drying aid</td></tr><tr><td>Milli-Q</td><td>Merk</td><td>-</td><td>Ultrapure water system</td></tr><tr><td>MRS Agar</td><td>Oxoid</td><td>-</td><td>Culture medium</td></tr><tr><td>MRS Broth</td><td>Oxoid</td><td>-</td><td>Culture medium</td></tr><tr><td>OriginPro (version 9.0) software</td><td>OriginLab</td><td>-</td><td>Northampton, Massachusetts, USA</td></tr><tr><td>Spray dryer SD-05</td><td>Lab-Plant Ltd</td><td>-</td><td>Spray dryer</td></tr><tr><td>Whey protein</td><td>Arla Foods Ingredients S.A.</td><td>91082-88-1</td><td>drying aid</td></tr></tbody></table>

process development for the spray-drying of probiotic bacteria and evaluation of the product quality

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Probiotics and prebiotics are of great interest to the food and pharmaceutical industries due to their health benefits. Probiotics are live bacteria that can confer beneficial effects on human and animal wellbeing, while prebiotics are types of nutrients that feed the beneficial gut bacteria. Powder probiotics have gained popularity due to the ease and practicality of their ingestion and incorporation into the diet as a food supplement. However, the drying process interferes with cell viability since high temperatures inactivate probiotic bacteria. In this context, this study aimed to present all the steps involved in the production and physicochemical characterization of a spray-dried probiotic and evaluate the influence of the protectants (simulated skim milk and inulin:maltodextrin association) and drying temperatures in increasing the powder yield and cell viability. The results showed that the simulated skim milk promoted higher probiotic viability at 80 &#176;C. With this protectant, the probiotic viability, moisture content, and water activity (Aw) reduce as long as the inlet temperature increases. The probiotics&#39; viability decreases conversely with the drying temperature.&#160;At temperatures close to 120 &#176;C, the dried probiotic showed viability around 90%, a moisture content of 4.6% w/w, and an Aw of 0.26; values adequate to guarantee product stability. In this context, spray-drying temperatures above 120 &#176;C are required to ensure the microbial cells&#39; viability and shelf-life in the powdered preparation and survival during food processing and storage.

In this study, L. paraplantarum was encapsulated by SD using food-grade encapsulating agents (inulin:maltodextrin and simulated milk powder), showing high product quality and efficacy in preserving the bacterial cell viability17,19.
The results of the SD of probiotics at 80 °C showed that the distinct protectants systems (inulin:maltodextrin and simulated skim milk) promoted efficient protection of the probiotic cells, with vi...

This protocol details the steps involved in the production and physicochemical characterization of a spray-dried probiotic product.

Probiotics and prebiotics are of great interest to the food and pharmaceutical industries due to their health benefits. Probiotics are live bacteria that ...

process-development-for-spray-drying-probiotic-bacteria-evaluation

Research

JoVE Journal

Biology

Freeze-drying is often an easy and convenient way to obtain dry products of viable bacterial cells. An issue of the process is cell survival. We detail here a procedure to investigate how cell survival during freeze-drying is influenced by the properties of the formulation used.

Formulations for Freeze-drying of Bacteria and Their Influence on Cell Survival

Source: Fuchs, F. M., et al. Investigating the Detrimental Effects of Low Pressure Plasma Sterilization on the Survival of Bacillus subtilis Spores Using Live Cell Microscopy. J. Vis. Exp. (2017)This video demonstrates the production, purification, and aerosol-based deposition of Bacillus subtilis spores to create a uniform monolayer, enabling downstream applications such as microscopy-based analysis of spore germination, viability, or stress response.

Production and Aerosol-Based Deposition of Bacillus subtilis Spores

This video showcases the deferred growth inhibition assay, used to investigate how antimicrobial compounds produced by one type of bacteria affect another competing bacterial strain.

A Deferred Growth Inhibition Assay to Evaluate the Effect of Bacteria-Derived Antimicrobial Compounds

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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods 

This manuscript describes a generic approach for tailor-made design of microbial cultivation media. This is enabled by an iterative workflow combining Kriging-based experimental design and microbioreactor technology for sufficient cultivation throughput, which is supported by lab robotics to increase reliability and speed in liquid handling media preparation.

Generic Protocol for Optimization of Heterologous Protein Production Using Automated Microbioreactor Technology

Pollution affects all biomes. Marine environments have been particularly impacted, especially coral reefs, one of the most sensitive ecosystems on Earth. Bioremediation is the capacity of organisms to degrade contaminants. Here, we describe methodologies to isolate and test microbes presenting bioremediation ability and potential probiotic characteristics for corals.

Prospecting Microbial Strains for Bioremediation and Probiotics Development for Metaorganism Research and Preservation

The quality control assessment of lactic acid bacteria (LAB) cultures has been confirmed as an effective way to enhance the viability and functionality of LAB strains for fermentation procedures. To buttress this assertion, we developed a protocol that elucidates how LAB cultures are activated and cultivated for fermentation and bioprocessing procedures.

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

This protocol describes an approach combining static and dynamic methods to evaluate the efficacy of organic peroxyacids for eradicating biofilms in the dairy industry. This approach may also be used to test the effectiveness of new biological or chemical formulations for controlling biofilms.

Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods

This protocol enables rapid, cost-effective evaluation of microbial composition in dairy products by combining culturomics with MALDI-TOF MS. It delivers taxonomy results comparable to 16S rRNA sequencing with a shorter turnaround time than traditional culture methods.

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach

This protocol presents a standard high-throughput screening workflow for industrial microorganisms. It involves constructing a mutant library via ARTP mutagenesis, performing positive droplet screening with automated microfluidics, and subsequently verifying the results. The workflow’s reliability was validated by screening high-yield B. coagulans strains.

High-Throughput Screening of L-Lactic Acid-Hyperproducing Bacillus coagulans Mutants Using an Automated Droplet Microfluidic Platform

Learn spray drying microencapsulation for probiotic preservation using skim milk and maltodextrin protectants. This method enhances bacterial survival in food products and gastrointestinal conditions.

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

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