Effects of sugar alcohol and proteins on the survival of Lactobacillus bulgaricus LB6 during freeze drying

• Autorzy: Chen H. , Chen S. , Chen H. , Wu Y. , Shu G.
• Języki publikacji: EN

Abstrakty

EN

Background. Lactobacillus bulgaricus LB6 is a bacterium which was selected in the commercial yoghurt with high angiotensin converting enzyme (ACE) inhibitory activity. Preparation of concentrated starter cultures via freeze drying is of practical importance to dairy and food industries. Material and methods. We optimized the optimal sugar alcohol and proteins for Lactobacillus bulgaricus LB6 during the process of freeze drying using a Plackett-Burman design. In our initial tests survival rate and the number of viable cells were associated with the type of ly oprotectant used and so our optimization protocol focused on increasing survival rate. Substances that had previously had a protective effect during freeze drying were investigated, for example: mannitol, sorbitol, xylitol, meso-erythritol, lactitol, whey protein isolate 90, bovine serum albumin, and whey protein concentrate 80 and soy protein isolate 70. Results. We found that the optimum sugar alcohol and proteins for survival of Lactobacillus bulgaricus LB6 were whey protein concentrate (p = 0.0040 for survival rate), xylitol (p = 0.0067 for survival rate) and sorbitol (p = 0.0073 for survival rate), they showed positive effect (whey protein concentrate and sorbitol) or negative effect (xylitol). Discussion. The effectiveness of three chosen sugar alcohols and protein implied that they could be used as lyoprotectant for Lactobacillus bulgaricus LB6 in the further research, the optimal composition of sugar alcohol and protein for the lyoprotectant use must be established.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2015
• Tom: 14
• Numer: 2
• Opis fizyczny: p.117-124,fig.,ref.

Twórcy

autor

Chen H.

• College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China

autor

Chen S.

• College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China

autor

Chen H.

• Xinjiang Shihezi Garden Dairy Co., Shihezi, China

autor

Wu Y.

• Xinjiang Shihezi Garden Dairy Co., Shihezi, China

autor

Shu G.

• College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China

Bibliografia

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Identyfikatory

DOI

10.17306/J.AFS.2015.2.13