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KMID : 0380620140460050655
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 5 p.655 ~ p.659
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Use of Food-Grade Protective Agents to Improve the Viability of Freeze-Dried Lactic Acid Bacteria
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Gwak Hyun-Jung
Lee Na-Ra
Kim Tae-Woon
Lee Jong-Hee
Choi Hak-Jong
Jang Ja-Young
Park Hae-Woong
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Abstract
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Food-grade protective agents, namely, skim milk, yeast extract, soy powder, and trehalose, were studied for their ability to improve the viability of freeze-dried lactic acid bacteria (LAB), including Weissella cibaria SW1-1, Lactobacillus plantarum A-1, Lactobacillus sakei 2-12 24, and Leuconostoc citreum 3526. The best results were obtained with 10% soy powder; approximately 90% cell viability was observed during the freeze-drying process. Increase in the concentration of soy powder did not cause a proportional increase in the survival rate of LAB. Further, no significant difference was observed when two agents were combined in a 1:1 ratio (p<0.05).
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KEYWORD
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Lactic acid bacteria, freeze drying, cryo-protective agent, viability
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