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- Title
OPTIMIZATION OF COMPATIBLE SOLUTES FOR IMPROVING SURVIVAL OF FREEZE-DRIED LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS USING BOX-BEHNKEN DESIGN.
- Authors
Guowei SHU; Bohao LI; Meng ZHANG; Jie HUANG; Li CHEN; Xu DONG
- Abstract
Lactobacillus delbrueckii subsp. bulgaricus is widely used in yogurt as a starter. The freeze-drying process may cause bacteria death. In the present work, the effect of three solutes (NaCl, sorbitol, and sodium glutamate) in MRS on viability of L.bulgaricus during freeze-drying was investigated. The optimal combination of adequate solutes was chosen by Box-Behnken Design. The survival rate and viable counts in freeze-dried powder, as well as the viable counts in broth, were used as responses. The results revealed that the optimum combination of solutes in MRS broth were 0.50% NaCl, 0.19% sorbitol, and 0.06% sodium glutamate. Under these optimal conditions, the survival rate was 53.2±0.14%, the viable counts in freeze-dried powder was 8.51±0.23x1010 CFU/g, and the viable counts in broth was 6.05±0.19 x108 CFU/mL, which were increased by 17.18%, 15.94%, and 17.31%, respectively, compared to the control. This research demonstrated the possibility of viability improvement of L.bulgaricus, which may provide a feasible reference for industrial development.
- Subjects
LACTOBACILLUS delbrueckii; MONOSODIUM glutamate; SORBITOL; SURVIVAL rate; INDUSTRIALIZATION; FREEZE-drying
- Publication
Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, Vol 25, Issue 2, p301
- ISSN
2344-1496
- Publication type
Article
- DOI
10.2478/aucft-2021-0028