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Chen H., Chen S., Chen H., Wu Y., Shu G., 2015. Effects of sugar alcohol and proteins on the survival of Lactobacillus bulgaricus LB6 during freeze drying. Acta Sci.Pol. Technol. Aliment. 14 (2), 117-124

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original articleIssue 14 (2) 2015 pp. 117-124

He Chen1, Shiwei Chen1, Hongli Chen2, Yanyan Wu2, Guowei Shu1

1College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi&#
8

2
1
7
;an, China
2
Xinjiang Shihezi Garden Dairy Co., Shihezi, China

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

Abstract

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 lyoprotectant 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.

Keywords: Lactobacillus bulgaricus, freeze drying, lyoprotectant, bacteria survival rate, sugar alcohol
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http://www.food.actapol.net/issue2/volume/3_2_2015.pdf

http://dx.doi.org/10.17306/J.AFS.2015.2.13

For citation:

MLA Chen, He, et al. "Effects of sugar alcohol and proteins on the survival of Lactobacillus bulgaricus LB6 during freeze drying." Acta Sci.Pol. Technol. Aliment. 14.2 (2015): 117-124. http://dx.doi.org/10.17306/J.AFS.2015.2.13
APA Chen H., Chen S., Chen H., Wu Y., Shu G. (2015). Effects of sugar alcohol and proteins on the survival of Lactobacillus bulgaricus LB6 during freeze drying. Acta Sci.Pol. Technol. Aliment. 14 (2), 117-124 http://dx.doi.org/10.17306/J.AFS.2015.2.13
ISO 690 CHEN, He, et al. Effects of sugar alcohol and proteins on the survival of Lactobacillus bulgaricus LB6 during freeze drying. Acta Sci.Pol. Technol. Aliment., 2015, 14.2: 117-124. http://dx.doi.org/10.17306/J.AFS.2015.2.13