Effect of medium on growth and subsequent survival, after freeze-drying, ofLactobacillus delbrueckii subsp.bulgaricus

Survival of Freeze-dried Leuconostoc mesenteroides and Lactobacillus plantarum Related to Their Cellular Fatty Acids Composition during Storage

“…The industrial use of lactic starter cultures for the food industry depends on the concentration and preservation technologies employed, which are required to warrant longterm delivery of stable cultures in term of viability and functional activity [2]. Freezedrying has commonly been used for this purpose; nevertheless freeze-dried cells are likely to lose their viability during storage [3][4][5]. Lipid oxidation of membrane fatty acids was deemed responsible for cell death during storage [6].…”

Optimization of cryoprotectants for Streptococcus thermophilus during freeze-drying using Box-Behnken experimental design

“…Many compounds have been proved to help the enhancement of survival ability of bacteria cells (Champagne et al, 1991, Yang CY, 2012. It is well documented that carbohydrates have effect on protecting probiotics during freeze-drying, such as trehalose (Fowler and Toner, 2005), sucrose (Carvalho et al, 2003), lactose (Higl et al, 2007, Chen et al, 2015a and fructooligosaccharides, inulin (Schwab et al, 2007).…”

Response Surface Optimization of Lyoprotectant from Amino Acids and Salts for Bifidobacterium Bifidum During Vacuum Freeze-Drying

“…Research found that carbohydrates have a protective effect on probiotics (Ljm et al, 1997). Carbohydrates as a protective agent increases the stability of cellular protein by forming hydrogen bonds, thus reducing the risk of exposure to stressful conditions (Champagne et al, 1991). Some studies also indicated that some salt buffer solutions such as sodium chloride or potassium chloride, sodium citrate, phosphate (Kurtmann et al, 2009;Ohtake et al, 2004), protect cells from injury during the freeze drying process.…”