Influence of fermentation on the acid tolerance and freeze drying survival of Lactobacillus rhamnosus GG

Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods

“…They referred this as a cross-protection phenomenon, since the resistance to a given stress (e.g., cold stress) was improved by applying a different stress beforehand (e.g., acid stress). Similar observations were also reported in the studies conducted using cells of Lactobacillus rhamnosus GG (Ampatzoglou et al 2010). The log counts of L. acidophilus in the ice cream ice cream produced with the method 1: ice cream mix was fermented with L. acidophilus ATCC 4356 prior to freezing, ice cream produced with the method 2: milk (10% of total milk used in preparation of ice cream mix) was taken and then was fermented with L. acidophilus ATCC 4356; the fermented milk was introduced to the ice cream mix prior to freezing, ice cream produced with the method 3: L. acidophilus ATCC 4356 was added to ice cream mix and the mix was not fermented with L. acidophilus ATCC 4356 prior to freezing, control sample: ice cream without L. acidophilus ATCC 4356.…”

The performance of five fruit‐derived and freeze‐dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices

“…The tolerance to stress conditions varies among Lactobacillus species or strains . This could explain the highest survival fractions observed for L. paracasei 108 and L. plantarum 49 over the frozen storage in relation to the other strains tested in this study.…”

“…At different storage time intervals (days 1, 7, 15, 30, 60, 90 and 120) viable cells were enumerated . For this, the dried powder was homogenized using a PBS buffer (pH 7.2) at room temperature for 10 min for rehydratation . The suspensions had OD 625nm values of approximately 2.0, and 1 mL aliquots were serially diluted in sterile saline solution (NaCl 8,5 g L −1 ), then were plated on MRS agar (HiMedia, Mumbai, India).…”

Different Methods of Probiotics Stabilization

“…Although freeze drying is the conventional drying technique used commercially by starter culture manufactures, it is lengthy and more expensive than other drying processes (Fonseca et al 2001, Ampatzoglou et al 2010, Morgan et al 2006). Many attempts have been made to develop alternative drying processes at lower cost and some authors have reported reasonable cell viability after drying (Tymczyszyn et al 2008).…”