Influence of Moisture Content and Temperature on the Stability of a Dehydrated Probiotic Dairy Product Containing Bifidobacterium infantis or Lactobacillus acidophilus

摘要

DLPB and DLPL lasted more than a month when they were stored at 33.9 % RH and 22 ± 1 ℃, and they retained their viable probiotic bacteria counts at over 9 log_(10) cfu/g. In contrast, cellular death rate was exponentially accelerated under conditions of 53 % RH and 37 ± 2 ℃, and the probiotic concentration decreased to below the minimum required for a probiotic product (7 log_(10) cfu/g). As expected, increases in storage RH and temperature diminished the stability of the probiotic products studied, compromising their shelf life and their concentrations of viable bacteria that are highly associated with therapeutic effectiveness.