Evaluating the Viability of Three Lactobacillus Bacterial Species Protected in the Cryoprotectants Containing Whey and Maltodextrin during Freeze-drying Process

Publish Year: 1400
نوع سند: مقاله کنفرانسی
زبان: English
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ICFBCNF04_056

تاریخ نمایه سازی: 9 شهریور 1400

Abstract:

Bacterial freeze-drying is associated with different stresses such as osmotic pressure, temperature, and oxidation, and decreases bacterial viability, which seem to reduce by applying cryoprotectants. The present study evaluated the effect of four cryoprotectants on decreasing the stress caused by freeze-drying process among three Lactobacillus species. Additionally, it highlighted the use of whey and maltodextrin as substitute for peptone and sucrose in cryoprotectants, respectively. The viability of Lactobacilli was measured after freeze-drying, one month of storage at ۲۵ ˚C and ۴˚C. Based on the results, the viability rate of bacteria in protectants during freeze-drying stage was dependent on their species. Further, the best viability of Lactobacillus rhamnosus GG and salivarius ۲۰۶۸۷ was respectively observed in the protectants containing sucrose and whey, while Lactobacillus plantarum B-۱۴۷۶۸ viability was equal in all protectants. Furthermore, the number of live bacteria reduced significantly by storing bacteria for one month at ۲۵˚C compared to the ۴˚C storage. During the storage period, the viability of Lactobacillus salivarius improved by adding sucrose in protectant. Due to the positive effect of whey and sucrose in the drying and storage stage, on bacterial viability, the protectant consisting of whey and sucrose is suggested for all of the species under study.

Authors

Reza Majidzadeh Heravi

Department of Animal science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Mehrdad Ghiasvand

Department of Microbiology, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran

Elahe Rezaei

Department of Animal science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Farugh Kargar

Department of Animal science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran