Protective effect of sorbitol and monosodium 
glutamate during storage of freeze-dried lactic 
acid bacteria

Carvalho, Ana Sofia; Silva, Joana; Ho, Peter; Teixeira, Paula; Malcata, F. Xavier; Gibbs, Paul

doi:10.1051/lait:2003010

Cited by 76 publications

(57 citation statements)

References 26 publications

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“…delbrueckii subsp. bulgaricus, Lactobacillus plantarum, Lactobacillus rhamnosus, Enterococcus durans and Enterococcus faecalis were examined by Carvalho et al (2003). There were no significant differences in survival during freeze-drying after the addition of sorbitol or sodium glutamate.…”

Section: Discussionmentioning

confidence: 99%

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

Chen

Jie

Shi

et al. 2017

Acta Sci Pol Technol Aliment

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Background. The efficacy of Lactobacillus delbrueckii subsp. bulgaricus as starter cultures for the dairy industry depends largely on the number of viable and active cells. Freeze-drying is the most convenient and successful method to preserve the bacterial cells. However, not all strains survived during freeze-drying. Methods. The effects of six substances including NaCl, sorbitol, mannitol, mannose, sodium glutamate, betaine added to the MRS medium on the growth and freeze-drying survival rate and viable counts of Lb. delbrueckii subsp. bulgaricus were studied through a single-factor test and Plackett-Burman design. Subsequently, the optimum freeze-drying conditions of Lb. delbrueckii subsp. bulgaricus were determined. Results. Lb. delbrueckii subsp. bulgaricus survival rates were up to the maximum of 42.7%, 45.4%, 23.6%, while the concentrations of NaCl, sorbitol, sodium glutamate were 0.6%, 0.15%, 0.09%, respectively. In the optimum concentration, the viable counts in broth is 6.1, 6.9, 5.13 (×10 8 CFU/mL), respectively; the viable counts in freeze-drying power are 3.09, 5.2, 2.7 (×10 10 CFU/g), respectively. Conclusion. Three antifreeze factors including NaCl, sorbitol, sodium glutamate have a positive effect on the growth and freeze-drying of Lb. delbrueckii subsp. bulgaricus. The results are beneficial for developing Lb. delbrueckii subsp. bulgaricus.

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Section: Discussionmentioning

confidence: 99%

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

Chen

Jie

Shi

et al. 2017

Acta Sci Pol Technol Aliment

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“…On the other hand sugar and sugar derivatives were also used for their protective effect during lyophilization and also during after lyophilization storage. 7,12 Sugar alcohol like sorbitol has found to be one of the strong protective agent during lyophilization and storage of L. bulgaricus, L. plantarum, L. rhamnosus, E. faecalis and E. durans, 12 but in current study, its performance as protective agent for lyophilization of S.thermophilus was observed dull and discouraging. In fact, cheaper sugar sources like sucrose (72%), glucose (51%), lactose (66%) and maltodextrine (67%) showed better results ( Figure 1A) compared to high cost sugars like mannitol (44%), fructose (45%), maltose (32%), ribose (39%) and arabinose (28%) as high cost compounds would likely to restrict their large scale industrial use.…”

Section: Effects On Viability With Different Lyoprotectantmentioning

confidence: 63%

Standardization of lyophilization medium for Streptococcus thermophilus subjected to viability escalation on freeze drying

Sharma

Sanodiya²,

Thakur³

et al. 2014

Microbiol Res (Pavia)

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The objective of the present study is to develop a lyophilization medium for Streptococcus thermophilus (NCIM 2904) as the industrial exploitation of this bacterium totally depends upon preservation and lyophilization protocols. Protective effect of 18 compounds were observed individually and in combinations with different sugars, sugar alcohols, polymers, protein concentrates and buffers. Among all the protectants tested, ammonium citrate (1% w/w), K 2 HPO 4 (1% w/w) and KH 2 PO 4 (1% w/w) provided lowest protection to these bacterial cells while 10% (w/w) sodium caseinate, whey protein concentrate, sweet whey powder, and skim milk showed significant results in viability escalation. Survival in carbon sources like lactose, sucrose and maltodextrine was also favored maximally. Combination of sodium caseinate 10%, skim milk 5%, sucrose 5%, lactose 5% and mono sodium glutamate 1% in distilled water in ratio of 1:5 with S. thermophilus showed survival percentage of 96%.

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“…Since L. plantarum and L. rhamnosus typically show survival levels between 30% and 90% to freeze-drying (Carvalho et al 2003), the data from this study suggest that some air-drying conditions enable comparable high viabilities.…”

Section: Survival Of Lactobacilli To Air-dryingmentioning

confidence: 71%

Effect of water activity and protective solutes on growth and subsequent survival to air-drying of Lactobacillus and Bifidobacterium cultures

Champagne

Raymond

Simon³

2012

Appl Microbiol Biotechnol

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Probiotic cultures of Lactobacillus plantarum, Lactobacillus rhamnosus, Bifidobacterium longum, Lactobacillus casei and Lactobacillus acidophilus were grown in media having water activities (a (w)) adjusted between 0.99 and 0.94 with NaCl or with a mixture of glycerol and sucrose in order to find conditions of osmotic stress which would still allow for good growth. Cultures grown at a (w) = 0.96 or 0.99 were then recovered by centrifugation, added to a sucrose-phosphate medium and air-dried. In some assays, a 2-h osmotic stress was applied to the cell concentrate prior to air-drying. Assays were also carried out where betaine, glutamate and proline (BGP) supplements were added as protective compounds to the growth or drying media. For most strains, evidence of osmotic stress and benefits of BGP supplementation on growth occurred at a (w) = 0.96. Growing the cells in complex media adjusted at a (w) = 0.96 did not enhance their subsequent survival to air-drying, but applying the 2-h osmotic stress did. Addition of the BGP supplements to the growth medium or in the 2-h stress medium did not enhance survival to air-drying. Furthermore, addition of BGP to a sucrose-phosphate drying medium reduced survival of the cultures to air-drying. This study provides preliminary data for producers of probiotics who wish to use air-drying in replacement of freeze-drying for the stabilization of cultures.

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Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria

Cited by 76 publications

References 26 publications

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

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

Standardization of lyophilization medium for Streptococcus thermophilus subjected to viability escalation on freeze drying

Effect of water activity and protective solutes on growth and subsequent survival to air-drying of Lactobacillus and Bifidobacterium cultures

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