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Title of Journal: World J Microbiol Biotechnol

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Abbravation: World Journal of Microbiology and Biotechnology

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Springer Netherlands

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DOI

10.1007/bf00724233

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1573-0972

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Impact of different spraydrying conditions on the

Authors: Maria Aponte Gabriele Danilo Troianiello Marika Di Capua Raffaele Romano Giuseppe Blaiotta
Publish Date: 2015/12/28
Volume: 32, Issue: 1, Pages: 13-
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Abstract

Spraydrying SD is widely considered a suitable method to preserve microorganisms but data regarding yeasts are still scanty In this study the effect of growing media process variables and carriers over viability of a wild wine Saccharomyces S cerevisiae LM52 was evaluated For biomass production the strain was grown batch and fedbatch fermentation in a synthetic as well as in a beet sugar molasses basedmedium Drying of cells resuspended in several combinations of soluble starch and maltose was performed at different inlet and outlet temperatures Under the best conditions–suspension in soluble starch plus maltose couplet to inlet and outlet temperatures of 110 and 55 °C respectively—the loss of viability of S cerevisiae LM52 was 08 ± 01 and 05 ± 02 Log cfu g−1 for synthetic and molassesbased medium respectively Similar results were obtained when S cerevisiae strains Zymoflore F15 and EC1118 isolated from commercial active dry yeast ADY were tested Moreover powders retained a high vitality and showed good fermentation performances up to 6 month of storage at both 4 and −20 °C Finally fermentation performances of different kinds of dried formulates SD and ADY compared with fresh cultures did not show significant differences The procedure proposed allowed a smallscale production of yeast in continuous operation with relatively simple equipment and may thus represent a rapid responseondemand for the production of autochthonous yeasts for local winemaking

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