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Effect of protective agents, freezing temperature, rehydration media on viability of malolactic bacteria subjected to freeze‐drying
Author(s) -
Zhao G.,
Zhang G.
Publication year - 2005
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2005.02587.x
Subject(s) - malolactic fermentation , bacteria , freeze drying , food science , microbiology and biotechnology , congelation , chemistry , biology , lactic acid , chromatography , genetics , physics , thermodynamics
Aims: The effects of protective agents, rehydration media and freezing temperature on the viabilities of Lactobacillus brevis and Oenococcus oeni H‐2 when subjected to freeze‐drying were investigated. Methods and Results: Several protectants and rehydration media were tested to improve the survival after freeze‐drying. The cells were also frozen at −65 and −20°C to check the effect of freezing temperature on the viability. Conclusions: The best protectant and rehydration medium to obtain the highest viability after freeze‐drying varied with the species of bacteria. Yeast extract (4·0%) and sodium glutamate (2·5% ) gave maximum viability of L. brevis and O. oeni (67·8% and 53·6% respectively). The highest survival of L. brevis and O. oeni were obtained when rehydrated with 10% sucrose and MGY medium respectively. When the bacterial cells were frozen quickly (−65°C) than slowly (−20°C), L. brevis and O. oeni both showed increased viability after freeze‐drying. Significance and Impact of the Study: The viabilities of L. brevis and O. oeni after freeze‐drying were shown to be strain specific and dependent on protective agents, rehydration media and freezing temperature.