Viability of probiotic lactic acid bacteria in various protective media during lyophilization and storage

During the process of lyophilization and after it in order to soften the negative effects of various factors (chilling, dehidratation, rehidratation, long-term preservation) on microorganisms and to maintain their activity and viability protective media of different composition are used. The strains...

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Published inVeterinarija ir zootechnika no. 28
Main Authors Kantautaite, J.(Lithuanian Veterinary Academy, Kaunas (Lithuania))E-mail:jone.kantautaite@lva.lt, Sederevicius, A.(Lithuanian Veterinary Academy, Kaunas (Lithuania)), Oberauskas, V.(Lithuanian Veterinary Academy, Kaunas (Lithuania)), Monkeviciene, I.(Lithuanian Veterinary Academy, Kaunas (Lithuania)), Sutkeviciene, R.(Lithuanian Veterinary Academy, Kaunas (Lithuania)), Laugalis, J.(Lithuanian Veterinary Academy, Kaunas (Lithuania)), Zelvyte, R.(Lithuanian Veterinary Academy, Kaunas (Lithuania))
Format Journal Article
LanguageLithuanian
Subjects
FREEZE DRYING
LACTOBACILLUS
LIOFILIZACION
LYOPHILISATION
PROBIOTICOS
PROBIOTICS
PROBIOTIQUE
VIABILIDAD
VIABILITE
VIABILITY
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Summary:During the process of lyophilization and after it in order to soften the negative effects of various factors (chilling, dehidratation, rehidratation, long-term preservation) on microorganisms and to maintain their activity and viability protective media of different composition are used. The strains of probiotic lactic acid bacteria L. fermentum and L. plantarum were isolated from the organism of cattle and the effect of five protective media during different stages of lyophilization and long-term preservation was studied. MRS selective broth was used for the accumulation of biomass (Liofilchem, Italy) with 2of bacterial culture. The biomass of microorganisms concentrated during the stationary stage of growth was suspended 1:3 with protective media of certain composition (Nr 12345), containing skimmed milk, various carbohydrates and other ingredients. The lyophilyzer GT-2 (Leybold-Heraeus, Germany) was used. After the lyophilization tightly closed products were kept 12 months at the temperature of 4 deg C. The number of viable lactobacillus was studied by the plate method on rigid nutritive media - MRS agar (Liofilchem, Italy): under the protective mediaafter freezingafter lyophilization and after 12 month storage at the temperature of 4 deg C. The changes of lactobacillus viability were evaluated in each protective media at the different stages of lyophilization and the results were compared to other protective media studied. It was defined that the strain L. fermentum No.4 underwent all stages of lyophilization rather satisfactory. The percent of viability survival in the medium No.4 was 81.3comparing to the initial amount after freezing72- after lyophilization66.5- after 12 month storagerespectively in the medium No.5 - 82.8, 74.8, 69.7. The ingredients of these protective media demonstrated positive effect on the viability of microorganisms in unfavorable environmental conditions. The best survival was found for L.plantarum in the mediun No.5 - respectively 87.6, 76.5, 75.3
Bibliography:Q02
LT
http://www.lva.lt/vetzoo/index.html
Q52
ISSN:1392-2130