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    Abstract
2013 (Vol. 5, Issue: 06)
Article Information:

Effect of NaHCO3, MgSO4, Sodium Ascorbate, Sodium Glutamate, Phosphate Buffer on Survival of Lactobacillus bulgaricus During Freeze-drying

He Chen, Juan Wang, Qian Luo and Guowei Shu
Corresponding Author:  Guowei Shu 

Key words:  Cryoprotective agents, freeze drying, Lactobacillus bulgaricus, survival ratio, viable cells, ,
Vol. 5 , (06): 771-774
Submitted Accepted Published
March 13, 2013 April 08, 2013 June 05, 2013
Abstract:

In the present study, the experiments were investigated the effects of different concentrations of cryoprotective agents, such as NaHCO3, MgSO4, sodium ascorbate, sodium glutamate, phosphate buffer, respectively, which used on survival of Lactobacillus bulgaricus during freeze drying. The number of viable cells and survival ratio were measured by the plate count method. The results were as follows: cryoprotective agents played important roles in survival of Lactobacillus bulgaricus during freeze drying. When the relative volume of phosphate buffer was 1.5 (v/v), the number of viable cells was highest, while the survival ratio reached highest, the concentration of sodium ascorbate was 4.5%.
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  Cite this Reference:
He Chen, Juan Wang, Qian Luo and Guowei Shu, 2013. Effect of NaHCO3, MgSO4, Sodium Ascorbate, Sodium Glutamate, Phosphate Buffer on Survival of Lactobacillus bulgaricus During Freeze-drying.  Advance Journal of Food Science and Technology, 5(06): 771-774.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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