Influence of lyophilization, fluidized bed drying, addition of protectants, and storage on the viability of lactic acid bacteria.

Aims: The present study focuses on the impact of two different drying technologies and the influence of protectants on process survival and storage stability of the two lactic acid bacterial strains Enterococcus faecium and Lactobacillus plantarum.

Methods And Results: After incubation with the protectants glucose, sucrose, trehalose, and maltodextrin the concentrated bacterial suspensions were subjected to fluidized bed drying and lyophilization and subsequently stored at 4, 22, and 35 degrees C for half a year. Lactobacillus plantarum turned out to be more sensitive to both drying methods than Ent.