Influence of whey on viability of Lactobacillus gasseri during freeze-drying process
PBN-AR
Instytucja
Wydział Nauk o Żywności i Rybactwa (Zachodniopomorski Uniwersytet Technologiczny w Szczecinie)
Informacje podstawowe
Główny język publikacji
angielski
Czasopismo
World Scientific News (6pkt w roku publikacji)
ISSN
EISSN
2392-2192
Wydawca
Scientific Publishing House „DARWIN”
DOI
URL
Rok publikacji
2017
Numer zeszytu
Strony od-do
200-205
Numer tomu
83
Identyfikator DOI
Liczba arkuszy
Słowa kluczowe
angielski
freeze-drying
lactic acid bacteria (LAB)
whey
Open access
Tryb otwartego dostępu
Otwarte czasopismo
Wersja tekstu w otwartym dostępie
Wersja opublikowana
Licencja otwartego dostępu
Creative Commons — Uznanie autorstwa-Niekomercyjne
Czas opublikowania w otwartym dostępie
Po publikacji
Ilość miesięcy od publikacji
0
Streszczenia
Język
angielski
Treść
Probiotic bacteria have positive impacts on a numerous of physiological functions including immunomodulation and also on prevention of various intestinal diseases. However, acidic environment of the stomach and heavy conditions of freeze-drying process decrease survival of these bacteria. There are necessary researches on cheap raw materials that increase cell protection. The aim of the present study was to determine the impact of whey and other compounds on survival Lactobacillus gasseri during the freeze-drying process and storage. There were prepared culture media for cell protection during lyophilisation, which contained a variety of mixture whey, skim milk, sucrose, starch, maltodextrin and whey protein. Lyophilisate was rubbed in aerobic and anaerobic condition with lower humidity. Survival tests were investigated directly after freeze-drying process and then periodically during storage under refrigeration. Within 6 months of storage bacterial viability was similar in the samples containing liquid whey except for media containing starch. The results of viability did not deviate than those obtained with using the reference medium, which contains skim milk and sucrose. This shows that the liquid whey may be successfully used to protect the lactic acid bacteria during lyophilisation. Moreover, the use of whey can reduce the amount of waste produced in the dairy industry.
Inne
System-identifier
PANEL-1002720