
https://www.food.actapol.net/volume16/issue4/5_4_2017.pdf
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 (×108 CFU/mL), respectively; the viable counts in freeze-drying power are 3.09, 5.2, 2.7 (×1010 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.
MLA | Chen, He, et al. "Effects of six substances on the growth and freeze-drying of Lactobacillus delbrueckii subsp. bulgaricus." Acta Sci.Pol. Technol. Aliment. 16.4 (2017): 403-412. https://doi.org/10.17306/J.AFS.2017.0512 |
APA | Chen H., Huang J., Shi X., Li Y., Liu Y. (2017). Effects of six substances on the growth and freeze-drying of Lactobacillus delbrueckii subsp. bulgaricus. Acta Sci.Pol. Technol. Aliment. 16 (4), 403-412 https://doi.org/10.17306/J.AFS.2017.0512 |
ISO 690 | CHEN, He, et al. Effects of six substances on the growth and freeze-drying of Lactobacillus delbrueckii subsp. bulgaricus. Acta Sci.Pol. Technol. Aliment., 2017, 16.4: 403-412. https://doi.org/10.17306/J.AFS.2017.0512 |