Effects of six substances on the growth and freeze-drying of Lactobacillus delbrueckii subsp. bulgaricus

Chen, He; Jie, Huang; Shi, Xiaoyu; Li, Yichao; Liu, Yu

doi:10.17306/j.afs.0512

Cited by 9 publications

(12 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The main stages during freezedrying include control of the sample temperature, determination of the drying process, regulation of the pre-freezing temperature and cooling rate, and selection of the protectant type and concentration. To date, most research related to the freeze-drying of probiotics has focused on the effects of protectants (Martos et al, 2007;Li et al, 2011;Chen et al, 2017;; few studies have focused on the pre-freezing temperature.…”

Section: Introductionmentioning

confidence: 99%

Influence of freezing temperature before freeze-drying on the viability of various Lactobacillus plantarum strains

Wang

et al. 2020

Journal of Dairy Science

View full text Add to dashboard Cite

Although freeze-drying is an excellent method for preserving microorganisms, it inevitably reduces cell activity and function. Moreover, probiotic strains differ in terms of their sensitivity to the freeze-drying process. Therefore, it is necessary to optimize the variables relevant to this process. The pre-freezing temperature is a critical parameter of the freeze-drying process, but it remains unclear whether the optimal pre-freezing temperature differs among strains and protectants. This study explored the effects of 4 different pre-freezing temperatures on the survival rates of different Lactobacillus plantarum strains after freeze-drying in the presence of different protectants. Using phosphate-buffered saline solution and sorbitol as protectants, pre-freezing at −196°C, −40°C, and −20°C ensured the highest survival rates after freeze-drying for AR113, AR307, and WCFS1, respectively. Using trehalose, pre-freezing at −20°C ensured the best survival rate for AR113, and −60°C was the best pre-freezing temperature for AR307 and WCFS1. These results indicate that the pre-freezing temperature can be changed to improve the survival rate of L. plantarum, and that this effect is strain-specific. Further studies have demonstrated that pre-freezing temperature affected viability via changes in cell membrane integrity, membrane permeability, and lactate dehydrogenase activity. In summary, pre-freezing temperature is a crucial factor in L. plantarum survival after freeze-drying, and the choice of pre-freezing temperature depends on the strain and the protectant.

show abstract

Section: Introductionmentioning

confidence: 99%

Influence of freezing temperature before freeze-drying on the viability of various Lactobacillus plantarum strains

Wang

et al. 2020

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…The experimental design included 6 factors and the experimental number selected was N = 12. A, B, C, D, E, and F represents precooked liquid solubility, initial pH, inoculum size, culture temperature, shaking speed, and liquid volume, respectively (Chen et al 2015a, 2017a; Gao et al 2016). Based on the results of the single-factor experiments, each factor was taken to two levels (Table 2).…”

Section: Methodsmentioning

confidence: 99%

Optimization of the culture condition of Bacillus mucilaginous using Agaricus bisporus industrial wastewater by Plackett–Burman combined with Box–Behnken response surface method

Huang

Zhang

et al. 2018

AMB Expr

View full text Add to dashboard Cite

In the present study, conditions for Bacillus mucilaginous fermentation using Agaricus bisporus wastewater as culture medium were optimized. We analyzed the total number of living B. mucilaginous in the fermentation broth using multispectral imaging flow cytometry. Single-factor experiments were carried out, where a Plackett–Burman design was used to screen out three factors from the original six factors of processing wastewater solubility, initial pH, inoculum size, liquid volume, culture temperature, and rotation speed that affected the total number of viable B. mucilaginous. The Box–Behnken response surface method was used to optimize interactions between the three main factors and predict optimal fermentation conditions. Factors significantly affecting the total number of viable B. mucilaginous, including shaking speed, culturing temperature, and initial pH, were investigated. The optimum conditions for B. mucilaginous fermentation in A. bisporus wastewater were a rotational speed of 195 rpm, culture temperature of 29 °C, initial pH of 6.5, solubility of 0.5%, 8% inoculation volume, and 90 mL liquid volume in a 250 mL flask, culture time of 48 h. Under these conditions, the concentration of total viable bacteria reached 2.16 ± 0.02 × 108 Obj/mL, which meets the national standard. A. bisporus wastewater can be used for the cultivation of B. mucilaginous.

show abstract

“…Goat milk and its products are favored by consumers because of its composition close to human milk and have high levels of free amino acids (Haenlein, 2004). Probiotic microorganisms play an important role in the fermented food industry as starter culture (Chen et al, 2017). Commercial starter cultures have been widely used in fermented foods.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of Lactobacillus casei After Heat Treatment in Fermented Goat Milk

Zheng

Shu

Kou

et al. 2019

Acta Universitatis Cibiniensis. Series E: Food Technology

View full text Add to dashboard Cite

In order to improve the survival rate of probiotics and produce probiotic goat milk from fermented goat milk of Lactobacillus casei L61 by spray drying. Spray drying has been applied to large-scale industrial production of milk powder due to its high efficiency and low cost. However, high temperatures in spray drying can result in the loss of large numbers of probiotic.The purpose of this paper is to study the effects of eight thermal protectants including skim milk, sucrose, glucose, β-cyclodextrin, gelatin, maltodextrin, glycerol, trehalose on the survival rate and viable counts of L.casei L61 after heat treatment by the single factor experiment. All protective agents have a positive effect on increasing the survival rate of L.casei L61 (p<0.05). The results indicated that the survival rates of L.casei L61 were up to the maximum of 10.94%, 1.13%, 3.04%, 0.21%, 6.97%, 0.075, 4.71% and 0.29%, while the additions of skim milk, sucrose, glucose, β-cyclodextrin, gelatin, maltodextrin, glycerol, trehalose were 20mg/L, 10%, 7%, 15%, 1.5%, 3%, 8mL/L, 10%, respectively; the viable counts after heat treatment are 19.69, 0.81, 1.78, 0.455, 12.2, 0.12, 2.75, 0.435(×106CFU/mL), respectively. This paper provides technical a reference for the development of probiotic goat milk powder.

show abstract

Effects of six substances on the growth and freeze-drying of Lactobacillus delbrueckii subsp. bulgaricus

Cited by 9 publications

References 16 publications

Influence of freezing temperature before freeze-drying on the viability of various Lactobacillus plantarum strains

Influence of freezing temperature before freeze-drying on the viability of various Lactobacillus plantarum strains

Optimization of the culture condition of Bacillus mucilaginous using Agaricus bisporus industrial wastewater by Plackett–Burman combined with Box–Behnken response surface method

The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of Lactobacillus casei After Heat Treatment in Fermented Goat Milk

Contact Info

Product

Resources

About