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http://dx.doi.org/10.9721/KJFST.2014.46.5.655

Use of Food-Grade Protective Agents to Improve the Viability of Freeze-Dried Lactic Acid Bacteria  

Gwak, Hyun Jung (R&D Division, World Institute of Kimchi)
Lee, Na Ra (R&D Division, World Institute of Kimchi)
Kim, Tae-Woon (R&D Division, World Institute of Kimchi)
Lee, Jong-Hee (R&D Division, World Institute of Kimchi)
Choi, Hak-Jong (R&D Division, World Institute of Kimchi)
Jang, Ja Young (R&D Division, World Institute of Kimchi)
Park, Hae Woong (R&D Division, World Institute of Kimchi)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.5, 2014 , pp. 655-659 More about this Journal
Abstract
Food-grade protective agents, namely, skim milk, yeast extract, soy powder, and trehalose, were studied for their ability to improve the viability of freeze-dried lactic acid bacteria (LAB), including Weissella cibaria SW1-1, Lactobacillus plantarum A-1, Lactobacillus sakei 2-12 24, and Leuconostoc citreum 3526. The best results were obtained with 10% soy powder; approximately 90% cell viability was observed during the freeze-drying process. Increase in the concentration of soy powder did not cause a proportional increase in the survival rate of LAB. Further, no significant difference was observed when two agents were combined in a 1:1 ratio (p<0.05).
Keywords
Lactic acid bacteria; freeze drying; cryo-protective agent; viability;
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Times Cited By KSCI : 11  (Citation Analysis)
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