Effect of different cryoprotectants on the stability and survivability of freeze dried probiotics

Kanimozhi, N V; Sukumar, M

doi:10.1016/j.focha.2023.100428

Cited by 8 publications

(2 citation statements)

References 35 publications

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“…The cell viability levels found in this research agree with those reported by other authors, in relation to the survival of freeze-dried Lactobacillus , who report a range of 86.82–93.98% being the highest values obtained when skim milk powder was used as a cryoprotective agent [ 36 ], which was also used in this research. Among the benefits associated with skim milk as an effective cryoprotectant, it has been noted that it stabilizes cell membrane constituents and prevents cell damage [ 37 ].…”

Section: Resultssupporting

confidence: 91%

Examining the Effect of Freezing Temperatures on the Survival Rate of Micro-Encapsulated Probiotic Lactobacillus acidophilus LA5 Using the Flash Freeze-Drying (FFD) Strategy

Acosta-Piantini,

Villarán,

Martínez

et al. 2024

Microorganisms

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This work proposes a novel drying method suitable for probiotic bacteria, called flash freeze-drying (FFD), which consists of a cyclic variation in pressure (up-down) in a very short time and is applied during primary drying. The effects of three FFD temperatures (−25 °C, −15 °C, and −3 °C) on the bacterial survival and water activity of Lactobacillus acidophilus LA5 (LA), previously microencapsulated with calcium alginate and chitosan, were evaluated. The total process time was 900 min, which is 68.75% less than the usual freeze-drying (FD) time of 2880 min. After FFD, LA treated at −25 °C reached a cell viability of 89.94%, which is 2.74% higher than that obtained by FD, as well as a water activity of 0.0522, which is 55% significantly lower than that observed using FD. Likewise, this freezing temperature showed 64.72% cell viability at the end of storage (28 days/20 °C/34% relative humidity). With the experimental data, a useful mathematical model was developed to obtain the optimal FFD operating parameters to achieve the target water content in the final drying.

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Section: Resultssupporting

confidence: 91%

Examining the Effect of Freezing Temperatures on the Survival Rate of Micro-Encapsulated Probiotic Lactobacillus acidophilus LA5 Using the Flash Freeze-Drying (FFD) Strategy

Acosta-Piantini,

Villarán,

Martínez

et al. 2024

Microorganisms

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“…On par with the above study, survival rate of freeze dried Lactobacillus sp. using 5% skim milk powder as a cryoprotective agent was found to be 93.98% [18]. On contrary, viability of L. acidophilus incorporated black gram dhal declined from 9.50 to 7.47 log10 cfu/g after freeze drying [16].…”

Section: Freeze Drying Of Optimized Fermented Probiotic Finger Millet...mentioning

confidence: 99%

Effect of Different Treatments on Chemical Components of Fermented Probiotic Millet Dried Mix

Jayashree H,

Devaraju R,

Raju Naik B

et al. 2024

Microbiol. Res. J. Int.

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Aims: The purpose of this study was to develop fermented probiotic millet dried mix by incorporating a probiotic Lactobacillus acidophilus and to ascertain how different processes used in the product's development affected its chemical components. Study Design: Fermented probiotic millet dried mix was developed by fermentation of germinated finger millet flour and Reconstituted Skim Milk (RSM) with L. acidophilus. The impact of various treatments on moisture, crude protein, crude fiber, total ash, alcoholic acidity and phytate content were investigated. Place and Duration of Study: Department of Dairy Microbiology, Dairy Science College, Hebbal, Bengaluru, Karnataka, India between June 2023 and April 2024. Methodology: Moisture, crude protein, crude fiber, total ash, alcoholic acidity and phytate content were examined after various treatments such as soaking, germination, autoclaving, fermentation and drying of millet dried mix. Results: At 10% L. acidophilus inoculum level and a 1:1.5 millet to RSM ratio, a maximum viability of 9.52 log10 cfu/g was reported after 30 h of fermentation. After freeze drying of fermented probiotic millet mix with 2% Skim Milk Powder (SMP) as a cryoprotective agent, viability was retained to 9.50 log10 cfu/g. The optimized fermented probiotic millet dried mix had 4.76% moisture, 11.94% crude protein, 6.50% crude fiber, 4.74% total ash, 1.90% alcoholic acidity and 1.73 mol/kg of phytate. Conclusion: The resultant fermented probiotic millet dried mix was rich in nutrients and the probiotic L. acidophilus helps to improve gut health. Thus, the product had combined therapeutic and nutritional benefits of probiotics with millet.

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Microencapsulation of Lacticaseibacillus rhamnosus GG ATCC 53103 by freeze-drying: evaluation of storage stability and survival in simulated infant gastrointestinal digestion

Izadi,

Niakousari,

Eskandari

et al. 2024

Food Measure

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Effect of different cryoprotectants on the stability and survivability of freeze dried probiotics

Cited by 8 publications

References 35 publications

Examining the Effect of Freezing Temperatures on the Survival Rate of Micro-Encapsulated Probiotic Lactobacillus acidophilus LA5 Using the Flash Freeze-Drying (FFD) Strategy

Examining the Effect of Freezing Temperatures on the Survival Rate of Micro-Encapsulated Probiotic Lactobacillus acidophilus LA5 Using the Flash Freeze-Drying (FFD) Strategy

Effect of Different Treatments on Chemical Components of Fermented Probiotic Millet Dried Mix

Microencapsulation of Lacticaseibacillus rhamnosus GG ATCC 53103 by freeze-drying: evaluation of storage stability and survival in simulated infant gastrointestinal digestion

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