A major challenge for functional foods containing probiotics is to provide a sufficient number of probiotic microorganisms to survive the harsh environments during processing and storage so that they can confer their health benefits. Extensive studies have been carried out on the spray-drying of probiotics based on enhancing their survivability after drying and during storage. However, in this study, the production of spray-dried powder of L. rhamnosus was investigated based on maximizing the total CFU yield, which is a combination of the yields of survivability, powder production, and stability. The results suggested that although enhancing additives such as tragacanth to skim milk could significantly increase the survival of the cells during drying, it may significantly decrease the powder yield which could result in a low total CFU yield. Furthermore, good stability of cells micro-encapsulated in skim milk + sucrose could not compensate for their low survival during the drying. It was determined that bacterial adaptation to sodium chloride, micro-encapsulation of cells in 20% skim milk, and suitable spray-drying conditions (inlet air temperature of 150 °C and feed flow rate of 8 ml/min) could lead to the highest total CFU yield compared to other conditions. Using the micro-encapsulated cells in yogurt showed a 5-fold stability enhancement in the viable cells compared to the fresh cells without excessive acid production during 20 days of storage. These results confirmed the positive effects of micro-encapsulation on the shelf-life of probiotics.

含益生菌的功能性食品的主要挑战是提供足够数量的益生菌微生物，使其在加工和存储过程中能够在恶劣的环境中生存，从而赋予健康。基于提高益生菌在干燥后和储存过程中的生存能力，对益生菌进行喷雾干燥已进行了广泛的研究。然而，在这项研究中，鼠李糖乳杆菌喷雾干燥粉末的生产基于最大化总CFU产量（包括存活率，粉末产量和稳定性的产量）进行了研究。结果表明，尽管增强添加剂如黄芪胶到脱脂牛奶中可显着增加干燥过程中细胞的存活率，但可能会显着降低粉末产量，从而可能导致总CFU产量较低。此外，微囊化在脱脂乳+蔗糖中的细胞的良好稳定性无法弥补其在干燥过程中的低存活率。已确定细菌对氯化钠的适应性，细胞在20％脱脂奶中的微囊化以及合适的喷雾干燥条件（进气温度为150°C，进料流速为8 ml / min）可导致最高与其他条件相比，CFU的总产量。与新鲜细胞相比，酸奶中使用微囊化的细胞在存活细胞中显示出5倍的稳定性增强，而在储存20天时没有过多的酸产生。这些结果证实了微囊化对益生菌保质期的积极影响。