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http://dx.doi.org/10.22424/jmsb.2018.36.4.220

Shelf-Life Extension and Increase in Survivability of Probiotics Powder by Ultrasonic Treatment  

Hong, Dong-Ki (Research and Business Development Center, Korea Yakult Co., Ltd.)
Jung, Seong-Eun (Research and Business Development Center, Korea Yakult Co., Ltd.)
Lee, Myoung-Hee (Research and Business Development Center, Korea Yakult Co., Ltd.)
Lee, Ho-Jin (Research and Business Development Center, Korea Yakult Co., Ltd.)
Lee, Jae-Ho (Research and Business Development Center, Korea Yakult Co., Ltd.)
Na, Guk-Nam (Research and Business Development Center, Korea Yakult Co., Ltd.)
Choi, Il-Dong (Research and Business Development Center, Korea Yakult Co., Ltd.)
Lee, Jung-Lyoul (Research and Business Development Center, Korea Yakult Co., Ltd.)
Sim, Jae-Hun (Research and Business Development Center, Korea Yakult Co., Ltd.)
Publication Information
Journal of Dairy Science and Biotechnology / v.36, no.4, 2018 , pp. 220-225 More about this Journal
Abstract
The purpose of this study was to investigate the effect of ultrasonic treatment during probiotics production process on the shelf life and the survival rate. Once Lactobacillus plantarum and Bifidobacterium longum were cultured in edible culture medium, ultrasonic treatment was performed at 100 Hz for 1, 2, 5, 7, and 10 minutes. Ultrasonic-treated L. plantarum HY7715 and B. longum HY8001 were centrifuged, mixed with a cryoprotectant, and lyophilized. The prepared lactic acid bacteria powder was individually packaged. After 6 months, viable cell counts were measured separately under cold storage and room temperature. In vitro digestion experiments were performed to determine the survival rate at digestive tract. As a result, it was observed that shelf life and survival rate were increased compared to untreated control group.
Keywords
probiotics; shelf-life; Lactobacillus plantarum; Bifidobacterium longum; survivability; ultrasonic treatment;
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