TAILIEUCHUNG - Ảnh hưởng của các chất bảo vệ đến Lactobacillus plantarum trong sấy thăng hoa
Bài viết Ảnh hưởng của các chất bảo vệ đến Lactobacillus plantarum trong sấy thăng hoa trình bày Lactobacillus plantarum, được tìm thấy trong rất nhiều các sản phẩm lên men, bao gồm rất nhiều loài có hoạt tính probiotic, mang lại nhiều lợi ích về sức khỏe cho cơ thể con người. Sấy thăng hoa là một kỹ thuật được sử dụng rộng rãi để bảo quản và lưu trữ các vật liệu sinh học nhạy cảm với nhiệt,. . | Tạp chí KH Nông nghiệp VN 2016, tập 14, số 7: 1082-1088 Vietnam J. Agri. Sci. 2016, Vol. 14, No. 7: 1082-1088 INFLUENCE OF PROTECTANTS ON Lactobacillus plantarum SUBJECTED TO FREEZE-DRYING Vu Quynh Huong1*, Bee May2 1 Faculty of Food Science and Technology, Vietnam National University of Agriculture School of Applied Sciences, RMIT University, 124 La Trobe St, Melbourne, Victoria 3001, Australia 2 Email*: vqhuong@ Received date: Accepted date: ABSTRACT Lactobacillus plantarum is commonly found in many fermented food products and is an ideal candidate for the development of probiotics, which have healthy benefits for the body. The starter cultures have to be prepared to maintain their activity and stability to make use of the advantages of this species. Freeze-drying is a widely used technique for the preservation and storage of heat sensitive biological materials. However, bacterial cells can suffer from dehydration stress as water is removed. Therefore, to reduce adverse effects, protective substances can be added to samples before being freeze-dried to minimize stress associated with freeze-drying and to increase survival rate. Solutions of trehalose, lactose, trehalose + lactose, skim milk, and 2X lyophilization reagent were used as protective media for Lactobacillus plantarum A17 during freeze-drying. The survival rate, moisture content, and fermentation efficiency after freeze-drying were examined. The results showed that trehalose provided the highest survival rate followed by the combination of trehalose:lactose (64% and 61%, respectively). The moisture contents at the end of the freeze-drying cycle were less than 5% for all protectants tested. The efficiency of fermentation was significantly different (P ) the viability of L. plantarum A17 when compared with lactose and skim milk on the survival of the bacteria. However, as can be seen from the results, trehalose and the mixture of Tre:Lac solution
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