Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum
The ability of rice protein supplemented with various prebiotics to protect probiotic Lactobacillus plantarum TISTR 2075 upon freeze-drying and subsequent storage was determined. A combination of rice protein-fructooligosaccharide (RF) provided the best storage stability with the lowest specific rate of cell death (k) of 1.20 × 10−2 and 5.79 × 10−2 1/day during subsequent storage at 4 °C for 180 days and 30 °C for 90 days, respectively. Glass transition temperatures (Tg) of freeze-dried probiotic in various protectants were 14.2–25.4 and 42.9–50.1 °C after storage at 4 and 30 °C, respectively. The functional properties of freeze-dried probiotic with protectants remained stable. The presence of RF could effectively protect and enhance the probiotic functionality during exposure to gastrointestinal tract conditions. The pathogenic inhibition of freeze-dried probiotic against foodborne pathogens was not different from the active cells. Protective agents were able to maintain high degrees of cell surface hydrophobicity.
KeywordsFreeze-drying Probiotic Probiotic property Protective agents Storage stability
This research was funded by King Mongkut’s University of Technology North Bangkok Contract No. KMUTNB-60-GOV-047.1.
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