Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130 T with the addition of disaccharides, polymers, and their mixtures

• Published in: Bioscience, biotechnology, and biochemistry Vol. 81; no. 4; p. 768
• Main Authors: Teng, Da, Kawai, Kiyoshi, Mikajiri, Shuto, Hagura, Yoshio
• Format: Journal Article
• Language: English
• Published: England 01.04.2017
• Subjects: Animals; Cattle; Disaccharides - chemistry; Food Microbiology; Freeze Drying; Humans; Lactobacillus paracasei - chemistry; Lactobacillus paracasei - drug effects; Polysaccharides - pharmacology; Serum Albumin, Bovine - pharmacology; Sucrose - pharmacology; Temperature; Trehalose - pharmacology; Water - chemistry; freeze-dry; survival rate; glass transition temperature; lactic acid bacteria; water activity
• ISSN: 1347-6947

Although freeze-drying is a widely used dehydration technique for the stabilizing of unstable lactic acid bacteria, Lactobacillus paracasei subsp. paracasei JCM 8130 (L. paracasei) is destabilized after freeze-drying and subsequent storage. In order to improve the stability of freeze-dried L. paracasei, effects of disaccharides (sucrose and trehalose), polymers (maltodextrin; MD and bovine serum albumin; BSA), and their mixtures on the survival rate of freeze-dried L. paracasei were investigated. The survival rate of non-additive sample decreased slightly after freeze-drying but decreased drastically after subsequent storage at 37 °C for 4 weeks. The reduction was diminished by the addition of disaccharides and polymers. The stabilizing effect of disaccharides was not affected by the co-addition of MD. In contrast, the disaccharide-BSA mixtures had a synergistic stabilizing effect, and the survival rates were largely maintained even after storage. It is suggested that the synergistic effect originates from the conformational stabilization of the dehydrated bacteria.