چکیده مقاله
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 25 ˚C and 4˚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 20687 was respectively observed in the protectants containing sucrose and whey, while Lactobacillus plantarum B 14768 viability was equal in all protectants Furthermore, the number of live bacteria reduced significantly by storing bacteria for one month at 25˚C compared to the 4˚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
کلیدواژهها
نویسندگان
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
شیوه ارجاع
Majidzadeh Heravi, Reza and Ghiasvand, Mehrdad and Rezaei, Elahe and Kargar, Farugh,1400,Evaluating the Viability of Three Lactobacillus Bacterial Species Protected in the Cryoprotectants Containing Whey and Maltodextrin during Freeze-drying Process,Fourth International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran,Tehran
ارائهشده در
مجموعه مقالات چهارمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران31 تیر 1400 · تهران