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Effect of Freeze Drying on the Stability of Probiotic Lactic Acid Bacteria

Subhashini, B. (2005) Effect of Freeze Drying on the Stability of Probiotic Lactic Acid Bacteria. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Probiotic Lactic Acid Bacteria imparts beneficial effects to human and animal health. Probiotic preparations are either in the form of concentrated or powder form to facilitate the longterm preservation coupled with convenience in handling,storage and marketing. Freeze drying is very often used compared to spray-drying. K23C, a potent lactic acid bacteria isolated from Kanjika, an Ayurvedic fermented product, was tested against freeze drying injury with different combinations of cryoprotectants. During the growth of biomass in 10 liter automated fermentor, biomass reached a maximum O.D of 13.8 at 12th hour. The sugar concentration reduced from 3.3 to 0.004g%. The success of the best cryoprotectant was estimated in terms of retaining the probiotic properties such as tolerance to low pH, bile tolerance, cholesterol assimilation, antimicrobial activity against foodborne pathogens and β-galactosidase activity for lactose intolerance. Out of 10 combinations of cryoprotectants tested, 6 were found to protect acid tolerance,5 were found to protect bile tolerance, 9 were found to protect β-galactosidase activity, 5 were found to protect anti-microbial activity and four were found to protect the activity of cholesterol assimilation. Lactose was found to be the best cryoprotectant for the freeze-drying process of K23C.
Uncontrolled Keywords: freeze drying LAB lactic acid bacteria probiotic
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Apr 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/457

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