Enhancement of cell stability and viability of probiotic Leuconostoc mesenteroides MTCC 5209 on freeze drying

Shobharani, P. and Renu, Agrawal (2010) Enhancement of cell stability and viability of probiotic Leuconostoc mesenteroides MTCC 5209 on freeze drying. International Journal of Dairy Technology, 63. pp. 1-11.

PDF International_Journal_of_Dairy_Technology_63__2010_1-.pdf Restricted to Registered users only Download (575kB)

Abstract

The aim of the study was to preserve the native probiotic culture Leuconostoc mesenteroides for longer shelf life. In this regard, the culture subjected to freeze drying (FD) showed maximum stability with increased content of saturated and unsaturated membrane fatty acid. SDS-polyacrylamide gel electrophoresis (PAGE) analysis of cellular protein showed a prominent protein band at 22.9 and 20.1 kD. Viability and resistance of the culture to FD was enhanced with supplementation of different adjuvants. Sucrose supplementation enhanced the survival rate to 72.26% as compared with control (52.55%). The storage temperature of )20�C was optimum for maintaining maximum viability. Even after 6 months of storage the culture retained its probiotic properties. The study shows the importance of cryoprotectants in enhancing the viability and beneficial attributes of culture during storage.

Item Type:	Article
Uncontrolled Keywords:	Leuconostoc, Freeze drying, Cryoprotectant, Sensitivity, Viability
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Nov 2010 10:49
Last Modified:	22 Oct 2018 05:12
URI:	http://ir.cftri.res.in/id/eprint/9753

Actions (login required)

View Item