Pilot-scale production and viability analysis of freeze-dried probiotic bacteria using different protective agents

The functional food industry requires an improvement of probiotic strain stability during storage, especially when they are stored at room temperature. In this study, the viability of freeze-dried Lactobacillus rhamnosus IMC 501(®) and Lactobacillus paracasei IMC 502(®) using different protective ag...

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Published inNutrients Vol. 2; no. 3; pp. 330 - 339
Main Authors Savini, Michele, Cecchini, Cinzia, Verdenelli, Maria Cristina, Silvi, Stefania, Orpianesi, Carla, Cresci, Alberto
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 01.03.2010
Molecular Diversity Preservation International
Subjects
Bacteria
Colony Count, Microbial
cryoprotectans
Cryoprotective Agents - pharmacology
Fermentation
Food
Food Storage
Freeze Drying
Functional foods & nutraceuticals
Humans
Lactobacillus - growth & development
Lactobacillus paracasei
Lactobacillus rhamnosus
Microbial Viability
Milk
Pilot Projects
Prebiotics
Probiotics
Temperature
Italy
freeze-drying
prebiotics
Lactobacillus paracasei
cryoprotectans
Lactobacillus rhamnosus
probiotics
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Summary:The functional food industry requires an improvement of probiotic strain stability during storage, especially when they are stored at room temperature. In this study, the viability of freeze-dried Lactobacillus rhamnosus IMC 501(®) and Lactobacillus paracasei IMC 502(®) using different protective agents (i.e., glycerine, mannitol, sorbitol, inulin, dextrin, Crystalean(®)) was determined and compared with semi skimmed milk (SSM) control. No significant differences were observed between the tested protectants and the control (SSM) during storage at refrigerated conditions. During storage at room temperature, only glycerine was found to stabilize viability better than other tested substances.
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ISSN:2072-6643
2072-6643
DOI:10.3390/nu2030330