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International Food Research Journal, Volume 24, Issue 2, 2017, pp. 787-794

Role of protective agents on the viability of probiotic Lactobacillus plantarum during freeze drying and subsequent storage

Abstract :

The aim of this study was to determine the effect of various protective agents on the survival of probiotic Lactobacillus plantarum TISTR 2075 grown in Plai Ngahm Prachin Buri rice extract during freeze drying and subsequent storage. A combination of protein-trehalose (Prot + Tre) and protein-maltodextrin (Prot + MD) significant (P < 0.05) improved the viability of the strain after freeze drying with the survival rate of 98.13 and 97.58%, respectively. Among all protective agents tested, Prot + Tre was found to maintain high degrees of viable cell number with the lowest specific rate of cell death (k) of 7.45 x 10-4 and 1.79 x 10-2 day-1 after storage at 4°C for 168 days and 30°C for 84 days, respectively. Additionally, the accelerated storage tests using accelerated temperatures of 40, 50, 60 and 70° were used to develop a model system in order to estimate the viability of freeze-dried probiotic L. plantarum TISTR 2075 in different protective agents for long-term storage. It was concluded that accelerated storage testing is a useful technique with certain predictability in this study. © All Rights Reserved.

Keywords : Freeze drying,Lactobacillus plantarum,Probiotic,Protective agents,Storage stability
Subject Area : Food Science

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