The stabilizing capacity of crystalline inulin during spray-drying and storage of Lactobacillus plantarum CIDCA 83114 was assessed. In a first step, the physical properties of the matrices were investigated, using amorphous inulin as control. Melting and glass transition temperatures, water sorption isotherms, water activity, and infrared spectra were determined. Microorganisms were spray-dried at a pilot scale in both amorphous and crystalline matrices. After that, scanning electronic and confocal microsopies provided a full landscape about the interactions between microorganisms and crystals, and also the bacterial location within the amorphous matrices. The technological properties of the dehydrated microorganisms (culturability and acidification capacity) during storage at different water activities were also evaluated.

Both amorphous and crystalline inulins were adequate matrices to stabilize microorganisms. However, crystalline inulin was more stable than amorphous one, especially when the storage temperature was close to the glass transition temperature, resulting in a better matrix to protect microorganisms during pilot spray-drying and storage. Furthermore, no accumulation of insoluble inulin was observed after resuspending the dehydrated microorganisms in crystalline inulin matrices, which appears as a clear technological advantage with regard to the amorphous one.

Considering the prebiotic character of inulin and the probiotic properties of L. plantarum CIDCA 83114, this work developed an integrated approach, both from a fundamental and from an applied viewpoint, supporting the incorporation of such ingredients in the formulation of food products.

植物乳杆菌喷雾干燥和贮藏过程中结晶菊粉的稳定能力评估了CIDCA 83114。第一步，使用无定形菊粉作为对照，研究了基质的物理性质。测定了熔融和玻璃化转变温度，吸水等温线，水活度和红外光谱。将微生物在无定形和结晶基质中以中试规模喷雾干燥。此后，扫描电子和共聚焦显微镜可以提供有关微生物和晶体之间相互作用以及非晶基质内细菌位置的完整信息。还评估了在不同水分活度下储存过程中脱水微生物的技术特性（可培养性和酸化能力）。

无定形和结晶菊粉都是稳定微生物的适当基质。然而，结晶菊粉比无定形菊粉更稳定，尤其是在储存温度接近玻璃化转变温度时，在中试喷雾干燥和储存过程中会形成更好的基质来保护微生物。此外，在将脱水的微生物重悬于结晶菊粉基质中之后，未观察到不溶性菊粉的积聚，这相对于无定形菊粉表现出明显的技术优势。

考虑菊粉的益生元特性和L的益生菌性质。在CIDCA 83114种植园中，这项工作从基础和应用的角度开发了一种综合方法，支持将此类成分掺入食品配方中。