Survival of Freeze Dried Bacterial Cultures

Steel, Karl; Ross, Helen E.

doi:10.1111/j.1365-2672.1963.tb04787.x

Cited by 31 publications

(7 citation statements)

References 19 publications

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“…paracasei NFBC 338 spraydried under identical spray-drying conditions, with 50% of (Gardiner et al 2000). Good survival of actively growing cells has been reported by Abd-El-Gawad et al (1989) during spray-drying, and by others during freeze-drying (Foster 1962;Steel and Ross 1963). Storage survival was inversely related to temperature, in parallel with observations of previous studies (Gardiner et al 2000;Desmond et al 2002).…”

Section: Discussionsupporting

confidence: 77%

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Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances

et al. 2004

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Aims: Probiotic milk-based formulations were spray-dried with various combinations of prebiotic substances in an effort to generate synbiotic powder products. Methods and Results: To examine the effect of growth phase and inclusion of a prebiotic substance in the feed media on probiotic viability during spray-drying, Lactobacillus rhamnosus GG was spray-dried in lag, early log and stationary phases of growth in reconstituted skim milk (RSM) (20% w/v) or RSM (10% w/v), polydextrose (PD) (10% w/v) mixture at an outlet temperature of 85-90°C. Stationary phase cultures survived best (31-50%) in both feed media and were the most stable during powder storage at 4-37°C over 8 weeks, with 30-140-fold reductions in cell viability at 37°C in RSM and PD/RSM powders, respectively. Stationary phase Lact. rhamnosus GG was subsequently spray-dried in the presence of the prebiotic inulin in the feed media, composed of RSM (10% w/v) and inulin (10% w/v), and survival following spray-drying was of the order 7AE1-43%, while viability losses of 20 000-90 000-fold occurred in these powders after 8 weeksÕ storage at 37°C. Survival of the Lactobacillus culture after spray-drying in powders produced using PD (20% w/v) or inulin (20% w/v) as the feed media was only 0AE011-0AE45%. To compare different probiotic lactobacilli during spray-drying, stationary phase Lact. rhamnosus E800 and Lact. salivarius UCC 500 were spray-dried using the same parameters as for Lact. rhamnosus GG in either RSM (20% w/v) or RSM (10% w/v) and PD (10% w/v). Lact. rhamnosus E800 experienced approx. 25-41% survival, yielding powders containing 10 9 CFU g )1 , while Lact. salivarius UCC 500 performed poorly, experiencing over 99% loss in viability during spray-drying in both feed media. In addition to the superior survival of Lact. rhamnosus GG after spray-drying, both strains experienced higher viability losses (570-700-fold) during storage at 37°C over 8 weeks compared with Lact. rhamnosus GG.Conclusions: Stationary phase cultures were most suitable for the spray-drying process, while lag phase was most susceptible. The presence of the prebiotics PD and inulin did not enhance viability during spray-drying or powder storage.Significance and Impact of the study: High viability (10 9 CFU g )1 ) powders containing probiotic lactobacilli in combination with prebiotics were developed, which may be useful as functional food ingredients for the manufacture of probiotic foods.

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Section: Discussionsupporting

confidence: 77%

“…Good survival of actively growing cells has been reported by Abd‐El‐Gawad et al. (1989) during spray‐drying, and by others during freeze‐drying (Foster 1962; Steel and Ross 1963).…”

Section: Discussionmentioning

confidence: 67%

Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances

et al. 2004

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“…The results of the present investigation suggest that Gram positive bacilli tend to sukive preservation on silica gel better than most Gram negative bacilli. A similar tendency is reported for survival after drying in vucuo (Miller 8z Simons, 1962) and following lyophilization (Floodgate & Hayes, 1961 ;Steel & Ross, 1963). The latter phenomenon is influenced by many factors (e.g.…”

Section: Discussionsupporting

confidence: 72%

The Preservation of Bacteria and Fungi on anhydrous Silica Gel: an Assessment of Survival over Four years

Trollope

1975

Journal of Applied Bacteriology

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The preservation method of Perkins (1962) using suspensions in skim‐milk was used to preserve 33 bacteria and 22 fungi on anhydrous silica gel. During storage at room temperature, 64% of the bacteria and 77% of the fungi survived 1 year or more. Storage at 4° often increased the survival period c. 2‐ to 3‐fold: 73% of the bacteria and all 12 of the fungi tested at 4° survived > 1 year. At the last testing, 60% of the bacteria and 36% of the fungi were still viable after storage at 4° for periods between 3 and 4 years. The Gram positive bacilli tended to survive the silica gel preservation process better than most Gram negative bacilli. Some factors influencing survival after preservation on silica gel are discussed; the results support the use of a closed storage tube.

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“…It has been demonstrated previously that plain water is not the optimal rehydration solution for maximizing the number of viable organisms (Leach and Scott, 1959;Valdez et al, 1985), and many organisms die quickly in distilled water (Heckly, 1978). Various species also respond differently to lyophilization (Steel and Ross, 1963). Further studies are necessary to test methods of improving viability of lyophilized cultures upon rehydration.…”

Section: Resultsmentioning

confidence: 97%

Effect of Cecal Cultures Lyophilized in Skim Milk or Reagent 20 on Salmonella Colonization in Broiler Chicks

et al. 1994

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Mixed cultures of cecal bacteria that were grown under continuous flow anaerobic conditions were prepared as lyophilized powder in skim milk or Reagent 20 (R-20; a mixture containing sucrose and bovine serum albumin fraction V) and compared with broth cultures for reduction of Salmonella typhimurium enteric colonization. Day old broiler chicks were provided a standard corn-soybean diet with: 1) no culture, (control); 2) broth culture administered by crop gavage; 3) broth culture added to the drinking water; 4) culture lyophilized in skim milk and added to drinking water; 5) culture lyophilized in skim milk in gelatin capsules and force-fed; 6) culture lyophilized in R-20 and added to drinking water; and 7) culture lyophilized in R-20 in gelatin capsules and force-fed. All groups were challenged on Day 3 with 10(4) cfu of S. typhimurium per chick. Culture by crop gavage, culture in the drinking water, skim milk powder in capsules, and R-20 powder in the water and in capsules significantly (P < .05) reduced mean Salmonella colony-forming units in cecal contents by 3.21 to 5.26 log10 units at 10 d of age. Likewise, the number of cecal-culture-positive chicks in the same groups was significantly less than controls with reductions of 27 to 67%. The numbers of Salmonella per gram of cecal contents and the percentage of cecal-culture-positive chicks in the skim milk powder in the drinking water group were not different from control chicks in one of two experiments.(ABSTRACT TRUNCATED AT 250 WORDS)

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Survival of Freeze Dried Bacterial Cultures

Cited by 31 publications

References 19 publications

Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances

Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances

The Preservation of Bacteria and Fungi on anhydrous Silica Gel: an Assessment of Survival over Four years

Effect of Cecal Cultures Lyophilized in Skim Milk or Reagent 20 on Salmonella Colonization in Broiler Chicks

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