International Science Community Association International Research Journal of Biological Sciences 2278 - 3202 5 2 2016 February 10 Survival of Lactobacillus plantarum Dad 13 during Spray Drying and Its Application for Yoghurt Fermentation 16 22 EN Awal Md. Shihabul 1 Department of Food Science and Nutrition, Hajee Mohammad Danesh Science , and Technology University, Dinajpur,Bangladesh Amin Md. Ruhul 2 Department of Agricultural and Industrial Engineering,Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh Haque Md. Raihanul 3 Department of Food Engineering, and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh Hasan S.M. Kamrul 4 Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh Pritesh Ghadigaonkar 1 Department of Zooology, Viva CollegeVirar (W), 401303, MH, Indi Akshay Pandirkar 2 Department of Zoology Kirti M. Doongursee College,Dadar (W), Mumbai, 400028, MH, India Aakash Kuwar 3 Department of Zoology, Institute of Science (IOS), Ma’am CamaRaod (Fort), Mumbai 400032, MH, India Prajal Jangam 4 Department of Zoology, M.D. College of Arts, Science and Commerce, Dr. S.S. Row Road Parel (E), Mumbai 400012, MH, India Tyas Utami 1 Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Jl. Flora No 1, Bulaksumur Yogyakarta, 55288, Indonesia Kasmiati 2 Faculty of Marine and Fischery Science, Hassaduddin University, Makassar, Indonesia Eni Harmayani 3 Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Jl. Flora No 1, Bulaksumur Yogyakarta, 55288, Indonesia Endang S Rahayu 4 Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Jl. Flora No 1, Bulaksumur Yogyakarta, 55288, Indonesia > Research Paper 2015 12 13 2016 February 10 The aims of this study were to evaluate the survival of Lactobacillus plantarum Dad 13 after spray drying and its properties, and its application as a supplement for yoghurt fermentation. Yoghurt starter cultures i.e. Lactobacillus bulgaricus FNCC 040 and Streptococcus thermophilus FNCC 041, and L. plantarum Dad 13 were separately mixed with 10% w/v of rice flour solution (2:1) and spray dried. The viable cells of each culture was enumerated before and after spay drying. The low pH tolerance and bile salt sensitivities of spray dried L. plantarum Dad 13 were evaluated. Spray-dried powder of yogurt starter cultures and L. plantarum Dad 13 were applied for yoghurt production, and compared its properties to yoghurt made by freeze-dried cultures. The results showed that the decrease in viable cells of yoghurt starter cultures and L. plantarum Dad 13 was less than 1 log cycle, and the amount of viable cells for all cultures were maintained at 109 CFU/g during the storage at 4°C for 4 weeks. Spray-dried L. plantarum Dad13 was resistant to pH 3.0 and this strain remained at fairly high concentration even after 3 h at pH 3.0. Its sensitivity to bile salt increase with the increase in bile salt concentration. Supplementation of L. plantarum Dad 13 to yoghurt starter cultures produced yoghurt with comparable microbiological and chemical characteristics of yoghurt made from freeze dried cultures. Addition of L. plantarum Dad 13 to yoghurt preparation resulted in lower lactose content in yoghurt. Copyright@ International Science Community Association