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

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.