Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum
Savedboworn, W., King Mongkut’s University of Technology North Bangkok, Prachinburi, Thailand | Teawsomboonkit, K., King Mongkut’s University of Technology North Bangkok, Prachinburi, Thailand | Surichay, S., King Mongkut’s University of Technology North Bangkok, Prachinburi, Thailand | Riansa-ngawong, W., King Mongkut’s University of Technology North Bangkok, Prachinburi, Thailand | Rittisak, S., King Mongkut’s University of Technology North Bangkok, Prachinburi, Thailand | Charoen, R., King Mongkut’s University of Technology North Bangkok, Prachinburi, Thailand | Phattayakorn, K., Kasetsart University, Chalermphrakiat Sakon Nakhon Provinces Campus, Sakon Nakhon, Thailand
The ability of rice protein supplemented with various prebiotics to protect probiotic Lactobacillus plantarum TISTR 2075 upon freeze-drying and subsequent storage was determined. A combination of rice proteinfructooligosaccharide (RF) provided the best storage stability with the lowest specific rate of cell death (k) of 1.20 × 10-∨2 and 5.79 × 10∨-2 1/day during subsequent storage at 4℃ for 180 days and 30℃ for 90 days, respectively. Glass transition temperatures (T∧g) of freeze-dried probiotic in various protectants were 14.2-25.4 and 42.9-50.1℃ after storage at 4 and 30℃, respectively. The functional properties of freeze-dried probiotic with protectants remained stable. The presence of RF could effectively protect and enhance the probiotic functionality during exposure to gastrointestinal tract conditions. The pathogenic inhibition of freeze-dried probiotic against foodborne pathogens was not different from the active cells. Protective agents were able to maintain high degrees of cell surface hydrophobicity.
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