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Enhancement of cell stability and viability of probiotic Leuconostoc mesenteroides MTCC 5209 on freeze drying
Author(s) -
SHOBHARANI PAPANNA,
AGRAWAL RENU
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00640.x
Subject(s) - leuconostoc mesenteroides , probiotic , cryoprotectant , food science , viability assay , biology , chemistry , bacteria , lactic acid , biochemistry , cryopreservation , in vitro , embryo , genetics , microbiology and biotechnology
The aim of the study was to preserve the native probiotic culture Leuconostoc mesenteroides for longer shelf life. In this regard, the culture subjected to freeze drying (FD) showed maximum stability with increased content of saturated and unsaturated membrane fatty acid. SDS‐polyacrylamide gel electrophoresis (PAGE) analysis of cellular protein showed a prominent protein band at 22.9 and 20.1 kD. Viability and resistance of the culture to FD was enhanced with supplementation of different adjuvants. Sucrose supplementation enhanced the survival rate to 72.26% as compared with control (52.55%). The storage temperature of −20°C was optimum for maintaining maximum viability. Even after 6 months of storage the culture retained its probiotic properties. The study shows the importance of cryoprotectants in enhancing the viability and beneficial attributes of culture during storage.