Effect of different cryoprotectants on the stability and survivability of freeze dried probiotics
2023
N V Kanimozhi | M Sukumar
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.
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