Effect of Sucrose, Lactose, Glucose, Maltose on Survival of Lactobacillus acidophilus during Freeze-Drying

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In the present study, the experiments were investigated with effecting of sucrose, lactose, glucose, maltose on survival of Lactobacillus acidophilus during freeze-drying. In order to reach sufficient numbers viable cells, so different concentrations of protective agents were designed in the experiment, which as 3%, 6%, 9%, 12% and 15%, respectively. Measuring the survival ratio of Lactobacillus acidophilus and number of viable cells after completed drying. There were significant differences in survival during freeze-drying. Results showed that the protective agent was a critical factor affecting the survival of Lactobacillus acidophilus. In the experiments, the highest survival rate was soluble starch as the protective agent, and when the protective agent as galactose the number of viable cells was largest.

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Periodical:

Edited by:

Helen Zhang and David Jin

Pages:

396-399

DOI:

10.4028/www.scientific.net/AMR.382.396

Citation:

H. Chen et al., "Effect of Sucrose, Lactose, Glucose, Maltose on Survival of Lactobacillus acidophilus during Freeze-Drying", Advanced Materials Research, Vol. 382, pp. 396-399, 2012

Online since:

November 2011

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$35.00

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