scholarly journals Combinatorial Effects of Protective Agents on Survival Rate of the Yeast Starter, Saccharomyces cerevisiae 88-4, after Freeze-Drying

2021 ◽  
Vol 9 (3) ◽  
pp. 613
Author(s):  
Young-Wook Chin ◽  
Saerom Lee ◽  
Hwan Hee Yu ◽  
Seung Jae Yang ◽  
Tae-Wan Kim
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Response Surface Methodology ◽  
Survival Rate ◽  
Response Surface ◽  
Freeze Drying ◽  
Skim Milk ◽  
Fermented Foods ◽  
Brewing Yeast ◽  
Protective Agents ◽  
Freeze Dried

A yeast starter is formulated for commercial practices, including storage and distribution. The cell viability of the yeast starter is one of the most important factors for manufacturing alcoholic beverages to ensure their properties during the fermentation and formulation processes. In this study, 64 potential protective agents were evaluated to enhance the survival rate of the brewing yeast Saccharomyces cerevisiae 88-4 after freeze-drying. In addition, the optimized combination of protective agents was assessed for long-term storage. Finally, response surface methodology was applied to investigate the optimal concentration of each protectant. Twenty of the 64 additives led to an increase in the survival rate of freeze-dried S. cerevisiae 88-4. Among the various combinations of protectants, four had a survival rate >95%. The combination of skim milk, maltose, and maltitol exhibited the best survival rate of 61% after 42 weeks in refrigerated storage, and the composition of protectants optimized by response surface methodology was 6.5–10% skim milk, 1.8–4.5% maltose, and 16.5–18.2% maltitol. These results demonstrated that the combination of multiple protectants could alleviate damage to yeasts during freeze-drying and could be applied to the manufacturing starters for fermented foods.

scholarly journals Survival rate of Saccharomyces boulardii adapted to a functional freeze-dried yoghurt, related to processing, storage and digestion by experimental Wistar rats

2017 ◽  
Vol 7 (2) ◽  
pp. 98 ◽  
Author(s):  
Hector Eduardo Martinez-Flores ◽  
Eunice Tranquilino-Rodriguez ◽  
Jose O. Rodiles-Lopez ◽  
Rafael Zamora-Vega ◽  
Rafael Salgado-Garciglia ◽  
...  
Keyword(s):  
Survival Rate ◽  
Wistar Rats ◽  
Freeze Drying ◽  
Skim Milk ◽  
Gastrointestinal Transit ◽  
Saccharomyces Boulardii ◽  
Beneficial Effects ◽  
Freeze Dried ◽  
Free Cells

Background: Saccharomyces boulardii is a probiotic clinically effective in the prevention and treatment of antibiotic induced diarrhea in both children and adults, Clostridium difficile infections, inflammatory bowel disease, and other gastrointestinal disorders. However, the microorganisms need to survive the gastrointestinal transit and arrive to their action site alive in order to exert their beneficial effects. Microencapsulation is an alternative to improve the viability of probiotic in foods which can also survive in the gastrointestinal conditions. Freeze--drying is a method of dehydration that does not affect nutrients and bioactive compounds, such as probiotics contained in foods. All of them will increase the survival rate of S. boulardii.Purpose of this study: This study focused on formulae freeze-dried yogurt containing inulin, vegetable palm oil, and S. boulardii, both as free cells and in microencapsulated form. Also, theeffect of ampicillin associated S. boulardii.Methods: Yogurts were given to an “in vivo” digestion process, using male Wistar rats. The survival of S. boulardii was subsequently evaluated in colon and feces. For this study, six treatments of four of rats were used: i) control rats ii) rats fed with yogurt containing S. boulardii as free cells, iii) rats fed with yogurt containing S. boulardii in micro-encapsulated form, iv) control rats fed with penicillin, v) rats fed with ampicillin plus yogurt containing S. boulardii as free cells, and vi) rats fed with penicillin plus yogurt containing S. boulardii in micro-encapsulated form.Results: The study demonstrated it was feasible to freeze-dry the S. boulardii and incorporate it into a yogurt made with skim milk, inulin, and unsaturated vegetable oil. The freeze-drying process not affected the survival of the S. boulardii (p<0.05). Microencapsulation increased the survival of S. boulardii on 1.77-Log CFU/g, and the presence of S. boulardii was only detected in colon and feces of those rats which ingested ampicillin, regardless to the formula contained the probiotic.Conclusion: This study demonstrated that freeze-drying maintains the survival of S. boulardii in the evaluated foods and that micro-encapsulation increases the survival of this probiotic. Furthermore, S. boulardii was installed in the gastrointestinal tract when the microbial flora was  damaged by ampicillin.Keywords: Yogurt, probiotic, Saccharomyces boulardii, micro-encapsulation, freeze-drying.

scholarly journals Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom(Agaricus bisporus)Using Response Surface Methodology

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Ayon Tarafdar ◽  
Navin Chandra Shahi ◽  
Anupama Singh ◽  
Ranjna Sirohi
Keyword(s):  
Ascorbic Acid ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Freeze Drying ◽  
Button Mushroom ◽  
Cross Sectional ◽  
Drying Temperature ◽  
Antioxidant Content ◽  
Freeze Dried ◽  
Secondary Drying

Button mushroom cubes of constant cross-sectional area (0.75 cm × 1.5 cm) and varying thickness (2 mm, 5 mm, and 8 mm) were freeze-dried. Pressure (0.04, 0.07, and 0.10 mbar), primary drying temperature (−2°C, −5°C, and −8°C), and secondary drying temperature (25°C, 28°C, and 31°C) were taken as drying parameters. The protein, ascorbic acid, and antioxidant contents were taken as quality estimates for freeze-dried mushrooms. It was observed that the secondary drying temperature affected the protein (p<0.05) and antioxidant content (p<0.01) significantly, whereas all three freeze-drying parameters affected the ascorbic acid content with higher effect due to temperature parameters (p<0.01) as compared to pressure (p<0.05). The optimized values for protein, ascorbic acid, and antioxidant content obtained using response surface methodology were7.28±0.56 mg/g,26.92±0.87 mg/100 g, and8.60±0.44 mg/g, respectively, as compared to8.43±0.21 mg/g,28.00±0.53 mg/100 g, and9.10±0.10 mg/g, respectively, for fresh button mushrooms. The optimum values for process variables were obtained as 0.09 mbar, 0.36 cm, and −7.53°C and 25.03°C for pressure, sample thickness, and primary and secondary drying temperatures, respectively.

Optimization of the Freeze-Drying Media and Survival throughout Storage of Freeze-Dried Aerotolerant Bifidobacterium animailis Subsp. Lactis Qq08

2011 ◽  
Vol 140 ◽  
pp. 394-399
Author(s):  
Qing Qing Li ◽  
Juan Xu ◽  
Mei Ling Chen ◽  
Hui Ruan ◽  
Guo Qing He ◽  
...  
Keyword(s):  
Survival Rate ◽  
Freeze Drying ◽  
Skim Milk ◽  
Single Factor ◽  
Drying Process ◽  
Orthogonal Experiments ◽  
Average Survival ◽  
Freeze Dried ◽  
Average Survival Rate

The aim of the present work was to optimize the formula of cryoprotectants for freeze drying process of the previous selectedBifidobacteriumanimailissubsp.lactisQq08 (Bl Qq08). Single factor and orthogonal experiments were conducted to optimize the cryoprotectants formula. The formula of cryoprotectants was optimized as follows: skim milk 15%, lactose 8%, Vc 1.5% and glycerol 3%. In the triplicate lyophilization tests, the average survival rate of Bl Qq08 reached 91.23%.The optimized formula of cryoprotectants was suitable for freeze drying of the Bl Qq08.

scholarly journals Optimization Of Freeze-Dried Starter For Yogurt By Full Factorial Experimental Design

2015 ◽  
Vol 19 (2) ◽  
pp. 27-38
Author(s):  
He Chen ◽  
Jinfeng Niu ◽  
Guowei Shu ◽  
Hongchang Wan
Keyword(s):  
Survival Rate ◽  
Experimental Design ◽  
Freeze Drying ◽  
Starter Culture ◽  
Viable Count ◽  
Factorial Experimental Design ◽  
Protective Agents ◽  
Freeze Dried ◽  
Full Factorial Experimental Design ◽  
Full Factorial

Abstract With the rapidly development of fermented milk product, it is significant for enhancing the performance of starter culture. This paper not only investigated the influence of anti-freeze factors and freeze-drying protective agents on viable count, freeze-drying survival rate and yield of Lactobacillus bulgaricus (LB) and Streptococcus thermophilus (ST), but also optimized the bacteria proportion of freeze-dried starter culture for yogurt by full factorial experimental design. The results showed as following: the freeze-drying protective agents or anti-freeze factors could enhanced survival rate of LB and ST; the freeze-dried LB and ST powders containing both of anti-freeze factors and freeze-drying protective agents had higher viable count and freeze-drying survival rate that were 84.7% and 79.7% respectively; In terms of fermentation performance, the best group of freeze-dried starter for yogurt was the compound of LB3 and ST2.

scholarly journals Optimization of Protective Agents for The Freeze-Drying of Paenibacillus polymyxa Kp10 as a Potential Biofungicide

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2618
Author(s):  
Hayatun Syamila Nasran ◽  
Hidayat Mohd Yusof ◽  
Murni Halim ◽  
Nor’Aini Abdul Rahman
Keyword(s):  
Fungal Pathogens ◽  
Crop Production ◽  
Freeze Drying ◽  
Fungal Infections ◽  
Skim Milk ◽  
Paenibacillus Polymyxa ◽  
Protective Agent ◽  
Protective Agents ◽  
Chemical Fungicides

Anthracnose is a fungal disease causing major losses in crop production. Chemical fungicides widely used in crop plantations to combat fungal infections can be a threat to the environment and humans in the long term. Recently, biofungicides have gained much interest as an alternative to chemical fungicides due to their environmentally friendly nature. Biofungicide products in powder form can be formulated using the freeze-drying technique to provide convenient storage. Protective agent formulation is needed in maintaining the optimal viable cells of biofungicide products. In this study, 8.10 log colony-forming unit (CFU)/mL was the highest cell viability of Paenibacillus polymyxa Kp10 at 22 h during incubation. The effects of several selected protective agents on the viability of P. polymyxa Kp10 after freeze-drying were studied. Response surface methodology (RSM) was used for optimizing formulation for the protective agents. The combination of lactose (10% w/v), skim milk (20% w/v), and sucrose (27.5% w/v) was found to be suitable for preserving P. polymyxa Kp10 during freeze-drying. Further, P. polymyxa Kp10 demonstrated the ability to inhibit fungal pathogens, Colletotrichum truncatum and C. gloeosporioides, at 60.18% and 66.52% of inhibition of radial growth, respectively.

scholarly journals Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

2020 ◽  
Vol 8 (5) ◽  
pp. 654
Author(s):  
Ester Betoret ◽  
Noelia Betoret ◽  
Laura Calabuig-Jiménez ◽  
Cristina Barrera ◽  
Marco Dalla Rosa
Keyword(s):  
Survival Rate ◽  
Physicochemical Properties ◽  
Freeze Drying ◽  
Molecular Mechanisms ◽  
Survival Rates ◽  
In Vitro Digestion ◽  
Hot Air ◽  
Freeze Dried ◽  
And Storage

In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p ≤ 0.05) in hot air dried samples, showing survival rates of 50–89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16–47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.

Effect of NaH2PO4, Na2HPO4, MgSO4, and Ascorbic Acid on Survival of Lactobacillus acidophilus during Freeze-Drying

2012 ◽  
Vol 568 ◽  
pp. 279-282
Author(s):  
He Chen ◽  
Zhen Xing Ma ◽  
Guo Wei Shu ◽  
Tao Qin
Keyword(s):  
Ascorbic Acid ◽  
Survival Rate ◽  
Lactobacillus Acidophilus ◽  
Freeze Drying ◽  
Protective Agent ◽  
Survival Ratio ◽  
Protective Agents ◽  
Viable Cells ◽  
Before And After

Effect of NaH2PO4, Na2HPO4, MgSO4, and Ascorbic acid on survival of Lactobacillus acidophilus was investigated before and after freeze-drying. Editing different concentrations of protective agents respectively during freeze-drying. After completion of the pilot, the survival ratio of Lactobacillus acidophilus and the number of viable cells were being measured. Results were as follows: the highest survival rate and the largest number of viable cells was Na2HPO4as the protective agent.

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