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KMID : 0380020170320040251
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Korean Journal of Biotechnology and Bioengineering
2017 Volume.32 No. 4 p.251 ~ p.255
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Effect of Pumpkin Powder as Cryoprotectant to Improve the Viability of Freeze Dried Lactic Acid Bacteria
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Kang Chang-Ho
Kim Yong-Gyeong
Han Seul-Hwa
Kim Jin-Seong
Jeong Yul-Ah
Paek Nam-Soo
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Abstract
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Food-grade protective agents such as sucrose, skim milk, and pumpkin powder were studied for their ability to improve the viability of freeze-dried lactic acid bacteria, including Lactobacillus plantarum MG989, L. fermentum MG901, Streptococcus thermophilus MG5139, Lactococcus lactis MG 534, Enterococcus faecium MG89-2, and Bifidobacterium animalis ssp. lactis MG741. The best results were obtained with 5% sucrose contained 10% skim milk and 2% pumpkin powder; approximately 43.1 to 86.6% cell viability was observed during the freeze-drying process. During accelerated storage of freeze-dried lactic acid bacteria, those survival rate decrease rapidly, reaching 9.8~35.2% in 1 month. As a result, the group (5% sucrose, 10% skim milk, and 2% pumpkin powder) showed the protective effect much higher by 639.5% than the control group (5% sucrose and 10% skim milk). These results suggested that pumpkin powder was good candidate as a potential cryoprotectant agent.
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KEYWORD
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pumpkin powder, cryoprotective agent, lactic acid bacteria, freeze drying
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