期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2016
卷号：40
期号：1
页码：23-31
出版社：Galati University Press
摘要：Freeze drying is the most extensively used preparation and preservationtechnology for the cells. However, the freeze-dried cells may be injured duringthis process and can cause significant cell death. In this work, we aimed tooptimize hydroxyproline, sucrose and isomaltooligosaccharide concentrations inorder to maximize the survival rate of Lactobacillus rhamnosus during freezedrying, using response surface methodology (RSM). A Box-Behnken design wasused to evaluate the effects of these cryoprotectants on the Lactobacillusrhamnosus cells in terms of viability. The optimal concentrations of the addedcompounds in the medium were experimentally studied and they were found to be(w/w): 12.11 % for hydroxyproline, 9.67 % for sucrose and 2.56 % forisomaltooligosaccharide. When Lactobacillus rhamnosus cells were dried byusing the cryoprotectants found in the optimum concentration, a rate of67.78±0.26 % cells survived and the cell viability reached the value of1.79±0.05×1011 CFU/g.
