Improvement of Freeze-Dried Lactobacillus Plantarum Survival Using Water Extracts and Crude Fibers from Food Crops
2013
Hongpattarakere, Tipparat | Rattanaubon, Patcharawan | Buntin, Nirunya
A synbiotic product of combined Lactobacillus plantarum TISTR 875 with water extracts and crude fibers from corn, mungbean, and soybean was formulated to investigate the survival of L. plantarum during freeze-drying and storage. The impacts of those water extracts and crude fibers on probiotic survival were determined in both a cultural medium and a freeze-drying medium. L. plantarum cultivated in de Man, Rogosa, and Sharpe (MRS) broth containing 2 % of water extract from soybean with 2 % mungbean fiber showed only 0.11 log CFU/ml cell reduction. The survival of L. plantarum harvested at the late log phase, mid stationary, phase and late stationary phase did not show statistical significance (P > 0.05), whereas an initial pH of 6.5 and growth temperature of 37 °C showed greater impact (P < 0.05). The addition of corn extract to the freeze-drying medium as a cryoprotectant had a similar effect on L. plantarum survival as sucrose, but it was better (P < 0.05) than fructo-oligosaccharide and exopolysaccharides from Weissella cibaria A2, soybean extract, mungbean extract, soybean, corn, and mungbean fibers. A protective coating of corn extract was revealed and observed using scanning electron microscopy. The freeze-dried L. plantarum, cultivated in MRS broth containing soybean extract and mungbean fiber with corn extract as a cryoprotectant, retained high viability of 7.21 and 6.88 log CFU/ml after 8-week storage in a vacuum-packed aluminum foil-laminated polyethylene sachet and a nitrogen-flushed glass vial, respectively. ©Springer Science+Business Media New York 2012.
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