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Abstract
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Article Information:
Effect of NaHCO3, MgSO4, Sodium Ascorbate, Sodium Glutamate, Phosphate Buffer on Survival of Lactobacillus bulgaricus During Freeze-drying
He Chen, Juan Wang, Qian Luo and Guowei Shu
Corresponding Author: Guowei Shu
Submitted: March 13, 2013
Accepted: April 08, 2013
Published: June 05, 2013 |
Abstract:
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In the present study, the experiments were investigated the effects of different concentrations of
cryoprotective agents, such as NaHCO3, MgSO4, sodium ascorbate, sodium glutamate, phosphate buffer,
respectively, which used on survival of Lactobacillus bulgaricus during freeze drying. The number of viable cells
and survival ratio were measured by the plate count method. The results were as follows: cryoprotective agents
played important roles in survival of Lactobacillus bulgaricus during freeze drying. When the relative volume of
phosphate buffer was 1.5 (v/v), the number of viable cells was highest, while the survival ratio reached highest, the
concentration of sodium ascorbate was 4.5%.
Key words: Cryoprotective agents, freeze drying, Lactobacillus bulgaricus, survival ratio, viable cells, ,
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Abstract
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Cite this Reference:
He Chen, Juan Wang, Qian Luo and Guowei Shu, . Effect of NaHCO3, MgSO4, Sodium Ascorbate, Sodium Glutamate, Phosphate Buffer on Survival of Lactobacillus bulgaricus During Freeze-drying. Advance Journal of Food Science and Technology, (06): 771-774.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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