Effect of Sodium Tripolyphosphate, Glycerol, Vitamin B2, Mannitol and Solid Malt Extract on Survival of Bifidobacterium bifidum During Freeze-Drying

Shu, Guowei; Yin, Chun; Qin, Haipeng; Kou, Haiyan; He, Shuai; Huang, Dan

doi:10.2478/aucft-2019-0009

Abstract

The effect of sodium tripolyphosphate, glycerol, vitamin B₂, mannitol and solid malt extract on the freeze-dried powder survival rate and the viable cells of the B. bifidum BB01 were studied by single-factor test in this study. The optimal concentration of protectant for B. bifidum during freeze-drying were 1.5% (W/V) sodium tripolyphosphate, 12% (W/V) glycerol, 6% (W/V) vitamin B₂, 6% (W/V) mannitol and 6% (W/V) solid malt extract, and the survival rate of bacteria was 18.63%, 22.98%, 24.13%, 24.19% and 39.77%, respectively.

References

1. Beena, A. & Prasad, V. (1997). Effect of yogurt and bifidus yogurt fortified with skim milk powder, condensed whey and lactose-hydrolysed condensed whey on serum cholesterol and triacylglycerol levels in rats. Journal of Dairy Research,64(3), 453-457.10.1017/S0022029997002252
Search in Google Scholar Back to article
2. Chen, H., Zhang, Q.H., Luo, Q. & Shu, G.W. (2013). Effect of five materials including sucrose, lactose, skim milk, yeast, vitamin B2 on survival of Lactobacillus bulgaricus during freeze-drying. Advanced Materials Research, 700(12), 255-258.10.4028/www.scientific.net/AMR.700.255
Search in Google Scholar Back to article
3. Guyonnet, D., Woodcock, A., Stefani, B., Trevisan, C. & Hall, C. (2009). Fermented milk containing Bifidobacterium lactis DN-173 010 improved self-reported digestive comfort amongst a general population of adults. A randomized, open-label, controlled, pilot study. Journal of Digestive Diseases, 10(1), 61-70.10.1111/j.1751-2980.2008.00366.x
Search in Google Scholar Back to article
4. Huang, G.X. (2012). Malt extract used in solid beverage. China Food Additives,221-223.
Search in Google Scholar Back to article
5. Holzapfel, W.H., Goktepe, I., Juneja, V. K. & Ahmedna, M. (2006). Introduction to prebiotics and probiotics. Probiotics in Food Safety and Human Health. 35 (2):109-116
Search in Google Scholar Back to article
6. Helena, P., McCartney, A.L. & Gibson, G.R. (2007). Probiotics and prebiotics in infant nutrition. Proceedings of the Nutrition Society, 66(3): 405-41110.1017/S0029665107005678
Search in Google Scholar Back to article
7. Jinmei, H.E. & Hua, W. (2013). Optimization of cryoprotectant formulation for candida tropical by central composite design. Food Science, 53(6), 1150-1.
Search in Google Scholar Back to article
8. Shu, G.W., Lei, N., Chen, H., Hu, M. & Yang, H. (2016). Application of central composite design to optimize the amount of carbon source and prebiotics for Bifidobacterium bifidum BB01. Acta Universitatis Cibiniensis. Series E: Food Technology, 20(1), 41-52. DOI: 10.1515/aucft-2016-0003.10.1515/aucft-2016-0003
Search in Google Scholar Back to article
9. Xiao, J.Z., Kondo, S., Takahashi, N., Miyaji, K., Oshida, K. & Hiramatsu, A., et al. (2003). Effects of milk products fermented by bifidobacterium longum on blood lipids in rats and healthy adult male volunteers. Journal of Dairy Science, 86(7), 2452-2461.10.3168/jds.S0022-0302(03)73839-9
Search in Google Scholar Back to article
10. Yamazaki, S., Kaneko, T., Taketomo, N., Kano, K. & Ikeda, T. (2002). 2-amino-3-carboxy-1,4-naphthoquinone affects the end-product profile of Bifidobacteria through the mediated oxidation of NAD(p)H. Applied Microbiology and Biotechnology, 59(1), 72-78.10.1007/s00253-002-0982-z12073135
Search in Google Scholar Back to article
11. Ying, D., Ze-Ying, L., Guo-Lei, Z., Zhao-Guan, L. & University, J. (2007). Study on Cryoprotector for Lactic Acid Bacteria Starter in pickles. Food Industry，14 (1):10-12
Search in Google Scholar Back to article
12. Ya-Hong, Y., Tian-Li, Y., Zhen-Peng, G. & Duo-Yong, Z. (2003). Research on the precess of high active lactobacillaceae powder. Journal of Northwest Sci-Tech University of Agriculture and Forestry, 31(S1), 82-84
Search in Google Scholar Back to article
13. Zhang Y.H., Huo G.C. & Guo L. (2005). Research advance of the freeze-drying technology of lactic acid bacteria. Journal of Northeast Agricultural University, 36 (6): 799-803
Search in Google Scholar Back to article
14. Zeng X.Q., Pan D.D., Bao H.Y., Liu T.W. & Xu H.N. (2013). Research on cryoprotectant of Lactobacillus Casei. Journal of China Institute of Food Science and Technology, 13(1): 44-50
Search in Google Scholar Back to article
15. Zhang F., Zhao M., Li L.Y., Lu X.F., Wang Y. & Zhang R. (2010). Preparation of lyophilized Bifidobacterium bifidum Powder. Food Science, 31(15): 221-224
Search in Google Scholar Back to article
16. Zhao, G.Q. & Gui, Z. (2009). Influences of protectants, rehydration media and storage on the viability of freeze-dried oenococcus oeni for malolactic fermentation. World Journal of Microbiology & Biotechnology,25(10), 1801-1806.10.1007/s11274-009-0080-9
Search in Google Scholar Back to article

Effect of Sodium Tripolyphosphate, Glycerol, Vitamin B2, Mannitol and Solid Malt Extract on Survival of Bifidobacterium bifidum During Freeze-Drying

Abstract

Paradigm

My account