Effect of Five Materials Including Sucrose, Lactose, Skim Milk, Yeast, Vitamin B2 on Survival of Lactobacillus bulgaricus during Freeze-Drying

He Chen; Qiu Hong Zhang; Qian Luo; Guo Wei Shu

doi:10.4028/www.scientific.net/AMR.700.255

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Effect of Five Materials Including Sucrose, Lactose, Skim Milk, Yeast, Vitamin B₂ on Survival of Lactobacillus bulgaricus during Freeze-Drying

Abstract:

effect of five materials including sucrose, lactose, skim milk, yeast, vitamin B₂ on survival rate of Lactobacillus bulgaricus during freeze-drying was studied by measured survival and the number of viable cells. Designed different concentrations of these different protective agents, respectively, freeze-drying perfectly and then counted the survival ratio of Lactobacillus bulgaricus and the number of viable cells. Results were as follows: addition of skim milk and yeast had significant effects while addition of vitamin B₂had minimal impact on survival rate of Lactobacillus bulgaricus. The optimum concentration of single protective agent of Lactobacillus bulgaricus during freeze-drying was that 25% (W/V) sucrose, 20% (W/V) lactose, 25% (W/V) skim milk, 20% (W/V) yeast and 25% (W/V) vitamin B₂, respectively, and survival rate was 24.5%, 35.6%, 64.4%, 62.2%, and 16.3%.

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Periodical:

Advanced Materials Research (Volume 700)

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255-258

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.700.255

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May 2013

Authors:

He Chen, Qiu Hong Zhang, Qian Luo, Guo Wei Shu

Keywords:

Freeze-Drying, Lactobacillus bulgaricus, Protective Agent, Survival, Viable Cells

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