Food Chemistry Advances (Dec 2023)
Effect of different cryoprotectants on the stability and survivability of freeze dried probiotics
Abstract
Probiotics are of great economic importance mainly because of the various health benefits it offers. It is important for the probiotics to maintain its viability and health-promoting properties during the manufacturing process and storage. Freeze- drying is a common method to preserve the probiotics. The probiotic bacteria were freeze-dried using different cryoprotectants and its effect on the stability and viability of the probiotics were studied. The freeze dried culture was stored at a temperature of -20°C and 4°C to check for the survival rate. The plate count method was used to determine the survival rate of bacterial cells before and after freeze-drying. The inactivation rate constant k, was determined. Production of vitamins - Riboflavin and Cobalamin in probiotic bacteria was analysed by HPLC and the presence was confirmed by FTIR. Yoghurt was prepared using monoculture and co-culture of Lactobacillus sp. and Lactococcus sp. The proximate analysis indicated that the yoghurt was good source of protein, fat and energy.
