EJPAU 2008. Dembczyński R. , Lubbe P. , Białas W. , Sip A. , Jankowski T. , Grajek W. , Marecik R. , Cyplik P. PRODUCTION OF DRY DIVERCIN PREPARATIONS BY SPRAY DRYING AND LYOPHILIZATION

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2008
Volume 11
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Dembczyński R. , Lubbe P. , Białas W. , Sip A. , Jankowski T. , Grajek W. , Marecik R. , Cyplik P. 2008. PRODUCTION OF DRY DIVERCIN PREPARATIONS BY SPRAY DRYING AND LYOPHILIZATION, EJPAU 11(2), #07.
Available Online: http://www.ejpau.media.pl/volume11/issue2/abs-07.html

PRODUCTION OF DRY DIVERCIN PREPARATIONS BY SPRAY DRYING AND LYOPHILIZATION

Radosław Dembczyński¹, Piotr Lubbe¹, Wojciech Białas¹, Anna Sip¹, Tomasz Jankowski¹, Włodzimierz Grajek², Roman Marecik¹, Paweł Cyplik¹
¹ Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poland
² Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland

ABSTRACT

Divercin preparations were obtained in the process of freeze and spray drying where high-saccharified maltodextrin was used as a drying carrier. It was found that spray drying of a liquid divercin extract was possible when maltodextrin at a concentration of at least 10% was applied while a liquid divercin extract could be freeze-dried without the addition of maltodextrin. However, when the concentration of maltodextrin in the dried liquid extracts was lower than 10%, freeze-dried divercin preparations contained more than 10% of water and could be microbiologically unstable and susceptible to non-enzymatic transformations. It was also found that freeze drying and spray drying processes did not decrease divercin activity.

Key words: bacteriocins, divercin, Listeria, spray drying, freeze drying.

Radosław Dembczyński
Department of Biotechnology and Food Microbiology,
Poznań University of Life Sciences, Poland
Wojska Polskiego 48, 60-627 Poznań, Poland
phone: +48 61 8466026
email: rdembcz@au.poznan.pl

Piotr Lubbe
Department of Biotechnology and Food Microbiology,
Poznań University of Life Sciences, Poland
Wojska Polskiego 48, 60-627 Poznań, Poland

Wojciech Białas
Department of Biotechnology and Food Microbiology,
Poznań University of Life Sciences, Poland
Wojska Polskiego 48, 60-627 Poznań, Poland
email: wbialas@au.poznan.pl

Anna Sip
Department of Biotechnology and Food Microbiology,
Poznań University of Life Sciences, Poland
Wojska Polskiego 48, 60-627 Poznań, Poland
Phone: +48 061 846 60 04

Tomasz Jankowski
Department of Biotechnology and Food Microbiology,
Poznań University of Life Sciences, Poland
Wojska Polskiego 48, 60-627 Poznań, Poland
Phone: 061 846 60 04

Włodzimierz Grajek
Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
ul. Wojska Polskiego 48
60-627 Poznań
Poland

Roman Marecik
Department of Biotechnology and Food Microbiology,
Poznań University of Life Sciences, Poland
Wojska Polskiego 48, 60-627 Poznań, Poland

Paweł Cyplik
Department of Biotechnology and Food Microbiology,
Poznań University of Life Sciences, Poland
Wojska Polskiego 48, 60-627 Poznań, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.