Comparison of Electrostatic Spray Drying, Spray Drying, and Freeze Drying for Lacticaseibacillus rhamnosus GG Dehydration

Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community

Preserving microbial ecosystems obtained from traditional cheese-making processes is crucial to safeguarding the biodiversity of microbial cheese communities and thus ensuring that the high flavor quality of traditional cheeses is maintained. Few protocols have been proposed for the long-term storage of microbial consortia. This work aimed to develop preservation methods to stabilize the entire microbial community in smear-ripened cheese without multiplication or isolation. A simplified microbial community, capable of reproducing the metabolic pattern of cheese maturation, was used in three independent cheese productions. Cheese samples were taken before and after the ripening step, mixed with maltodextrin or saline solution, and subjected to different stabilization conditions including freezing and freeze-drying, followed by 1 month of storage. Microbial survival was quantified using the colony-forming unit assay. Differential scanning calorimetry was used to relate the physical events occurring within the samples to the microbial storage stability. Freezing at -80 °C resulted in the lowest loss of culturability (<0.8 log unit), followed by freezing at -20 °C and freeze-drying. The ripening bacteria appeared as the most sensitive microorganisms within the community. Moreover, a successful cheese production using the best-stabilized community showed the possibility of preserving and re-using an entire microbial community of interest.

Experimental Investigation of Electrospraying Properties Based on Ring Electrode Modification

Electrospraying uses a high-voltage potential difference to create fine droplets. This study conducts a comparative analysis of the spray pattern and droplet properties using ring electrode parameters. The spray pattern and droplet characteristics are analyzed based on the experimental parameters of the ring electrode. The results show that the cone-jet mode forms quickly for the ring electrode. In addition, as the ring diameter decreases, the ring voltage increases and an increase in the distance between the ring and the nozzle in the bottom direction decreases the Sauter mean diameter and its standard deviation. The optimal conditions for the formation of fine and uniform droplets include a ring diameter of 15 mm, a ring voltage of 7 kV, and a nozzle-to-ring distance of (+) 20 mm.