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http://dx.doi.org/10.22424/jmsb.2019.37.3.206

Protective Effect of Cryoprotectants on the Viability of Freeze-Dried Lactobacillus fermentum SK152  

Kim, Sang Hoon (Dept. of Animal Resource Science, Dankook University)
Gye, Haeun (Dept. of Animal Resource Science, Dankook University)
Oh, Ju Kyoung (Dept. of Animal Resource Science, Dankook University)
Hwang, In-Chan (Dept. of Animal Resource Science, Dankook University)
Kang, Dae-Kyung (Dept. of Animal Resource Science, Dankook University)
Publication Information
Journal of Dairy Science and Biotechnology / v.37, no.3, 2019 , pp. 206-212 More about this Journal
Abstract
This study was conducted to investigate the effect of cryoprotectants on the storage stability of Lactobacillus fermentum SK152, which was isolated as a probiotic candidate. Solutions of 10% glucose, trehalose, dextrin, and skim milk powder were used as cryoprotectants. The survival rates of L. fermentum SK152 after freeze-drying were 5.6% (dextrin), 2.2% (skim milk powder), 1.7% (glucose), and 1.5% (trehalose), suggesting that dextrin was most effective at minimizing the cell death of L. fermentum SK152 by lyophilization. The survival rates of L. fermentum SK152 stored at 4℃ ranged from 37% (dextrin)-90% (skim milk powder) after 8 weeks, while those at 20℃ ranged from 4% (dextrin)-12% (skim milk powder) after 7 weeks, indicating that skim milk powder was the best at minimizing the cell death of L. fermentum SK152 during storage, irrespective of storage temperature, among the cryoprotectants used.
Keywords
lactic acid bacteria; Lactobacillus fermentum; freezing-drying; cryoprotectant;
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Times Cited By KSCI : 3  (Citation Analysis)
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