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

Zhang, Bowen; Hui, Y. H.; Chen, He; Wan, Hongchang

doi:10.9755/ejfa.2016-07-960

Cited by 7 publications

(3 citation statements)

References 33 publications

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“…In this study trehalose, skimmed milk and lactalbumin were selected because these most commonly used stabilizers are able to protect viability of the vaccines during lyophilization and even during storage after rehydration with diluent (Gehrke et al 1992;Conrad et al 2000;Chen and Kristensen 2009;Bellali et al 2020). Moreover, these three stabilizers are widely used to conserve number of organisms (Zhang and Hui 2017;Latif et al 2018). The studies on stability of microorganisms have shown that these three stabilizers contain protective effects on the viability of microorganisms (Mariner et al 2017;Bora et al 2018).…”

Section: Discussionmentioning

confidence: 99%

Effect of Various Stabilizers on Viability of Lyophilized Pasteurella multocida B:3,4 for Use as Hemorrhagic Septicemia Vaccine

Sajid¹

2021

IJAB

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Hemorrhagic septicemia (HS) is a devastating disease of cattle and buffaloes. The live aerosol vaccine is the best option to control HS. However, stability and viability of live vaccine is an issue. The present study was conducted to investigate the effect of three extraneous stabilizers trehalose, skimmed milk and lactalbumin on the viability of the live vaccine strain Pasteurella multocida B:3,4. The viability of the strain was evaluated using various concentrations (5, 10, 15 and 20%) of these three stabilizers. Moreover, viability of P. multocida B:3,4 was also determined at four different storage temperatures (-20, 4, 25 and 37°C). The duration of lyophilization cycle was also standardized for highest survival of cells. The data showed that trehalose and lactalbumin ensued percentage of viability as 91.89±0.08 and 80.38±2.57 respectively. Skimmed milk as stabilizer did not prove to defend cells during lyophiliztion and subsequent storage and exhibited cell viability approximately 0.47±0.009%. The study indicated that most effective stabilizer for lyophiliztion of P. multocida B:3,4 was trehalose at 15% concentration and was most suitable temperature for storage of lyophilized P. multocida B:3,4. © 2021 Friends Science Publishers

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Section: Discussionmentioning

confidence: 99%

Effect of Various Stabilizers on Viability of Lyophilized Pasteurella multocida B:3,4 for Use as Hemorrhagic Septicemia Vaccine

Sajid¹

2021

IJAB

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“…Most studies on fermentation starters have focused on several aspects, i.e., preparation of direct-vat-set starters and improving strain survival [14,15]; stability and acidification kinetics during storage of lyophilized powders [16,17]; and flavor improvement by starters [18]. It is widely accepted that flavor quality of meat products is closely associated with their containing microbiota.…”

Section: Introductionmentioning

confidence: 99%

Exploration on method of lyophilized Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham

Zhou¹,

Liu²,

Li³

et al. 2023

Food Science of Animal Products

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Freeze-drying technology is widely used in strain preservation. To further improve the survival rate of Lactobacillus plantarum SJ-4 after freeze-drying, an experimental design based on the Plackett-Burman method, steepest ascent hill climbing, and the Box-Behnken response surface methodology (RSM) was used to obtain the freeze-dried powder with a viable bacteria count of 10 10 CFU/g. The lyophilized powder of L. plantarum SJ-4 prepared was applied to fermented tenderloin ham. High-throughput sequencing was used to analyze the structural changes and succession patterns of bacterial communities and discuss the effects of inoculation on the bacterial phase in tenderloin ham. The results showed that this direct-vat-set starter can improve the fermented meat flora and promote the production of beneficial bacteria, providing a theoretical basis for the in-depth development of the functional properties of the strains and the deep processing of meat products in the future.

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“…Ice formation in the cells during the freezing phase could cause damage to the cells due to membrane rupture [16]. To overcome these effects, protective agents are usually added before freezing or freeze-drying stage [17,18]. However, there are many other factors affecting bacteria survival such as intrinsic factors that include bacteria morphology [19], growth medium used during bacteria culture [20], bacteria survival during the culture environment [21,22], and storage conditions after preservation [23].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Protective Agents for The Freeze-Drying of Paenibacillus polymyxa Kp10 as a Potential Biofungicide

2020

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Anthracnose is a fungal disease causing major losses in crop production. Chemical fungicides widely used in crop plantations to combat fungal infections can be a threat to the environment and humans in the long term. Recently, biofungicides have gained much interest as an alternative to chemical fungicides due to their environmentally friendly nature. Biofungicide products in powder form can be formulated using the freeze-drying technique to provide convenient storage. Protective agent formulation is needed in maintaining the optimal viable cells of biofungicide products. In this study, 8.10 log colony-forming unit (CFU)/mL was the highest cell viability of Paenibacillus polymyxa Kp10 at 22 h during incubation. The effects of several selected protective agents on the viability of P. polymyxa Kp10 after freeze-drying were studied. Response surface methodology (RSM) was used for optimizing formulation for the protective agents. The combination of lactose (10% w/v), skim milk (20% w/v), and sucrose (27.5% w/v) was found to be suitable for preserving P. polymyxa Kp10 during freeze-drying. Further, P. polymyxa Kp10 demonstrated the ability to inhibit fungal pathogens, Colletotrichum truncatum and C. gloeosporioides, at 60.18% and 66.52% of inhibition of radial growth, respectively.

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

Cited by 7 publications

References 33 publications

Effect of Various Stabilizers on Viability of Lyophilized Pasteurella multocida B:3,4 for Use as Hemorrhagic Septicemia Vaccine

Effect of Various Stabilizers on Viability of Lyophilized Pasteurella multocida B:3,4 for Use as Hemorrhagic Septicemia Vaccine

Exploration on method of lyophilized Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham

Optimization of Protective Agents for The Freeze-Drying of Paenibacillus polymyxa Kp10 as a Potential Biofungicide

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