Effect of ginseng polysaccharide on the stability of lactic acid bacteria during freeze-drying process and storage

The effect of suspending media on the stability of pseudorabies virus upon freeze-drying and subsequent storage was studied. A variety of media was tested, including: sodium glutamate; sucrose; lactose; lactalbumin hydrolysate; peptone; a combination of sucrose, dextran, and glutamate; and various combinations of sucrose, glutamate, and potassium phosphates. Suspending media containing glutamate, either alone or in combination with sucrose and either dextran or phosphates, afforded the greatest degree of protection during the freeze-drying process and upon storage. Some possible functions of these additives in preventing injury to the virus during freezing and drying have been suggested.

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Effect of polymers and storage temperature on the stability of freeze-dried lactic acid bacteria

Food Research International ◽

10.1016/0963-9969(95)00050-x ◽

1996 ◽

Vol 29 (5-6) ◽

pp. 555-562 ◽

Cited By ~ 84

Author(s):

Claude P. Champagne ◽

Francine Mondou ◽

Yves Raymond ◽

Denis Roy

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Storage Temperature ◽

Freeze Dried ◽

The Stability ◽

And Storage

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Survival and beneficial properties of lactic acid bacteria from raniculture subjected to freeze-drying and storage

Journal of Applied Microbiology ◽

10.1111/jam.12359 ◽

2013 ◽

Vol 116 (1) ◽

pp. 157-166 ◽

Cited By ~ 15

Author(s):

G. Montel Mendoza ◽

S.E. Pasteris ◽

M.C. Otero ◽

M.E. Fatima Nader-Macías

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Freeze Drying ◽

And Storage

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Effect of Pretreatments on Microbial Growth and Sensory Properties of Dry-Salted Olives

Journal of Food Protection ◽

10.4315/0362-028x.jfp-14-036 ◽

2014 ◽

Vol 77 (9) ◽

pp. 1527-1537 ◽

Cited By ~ 3

Author(s):

NURCAN DEĞIRMENCIOĞLU ◽

OZAN GÜRBÜZ ◽

ALI DEĞIRMENCIOĞLU ◽

SEMANUR YILDIZ

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Chlorine Dioxide ◽

Microbial Populations ◽

Sensory Panel ◽

Nacl Concentration ◽

Plate Counts ◽

The Stability ◽

Yeasts And Molds ◽

And Storage

The effect of various washing solutions (acetic acid, lactic acid, and chlorine dioxide) and NaCl concentrations (2.5, 5.0, and 10.0%) on the stability of dry-salted olives (cultivars Gemlik and Edincik) during storage was studied. Vacuum-packed olives were stored at 4°C for 7 months and monitored for microbiological changes that occurred in the dry-salted olives during the dry-salting process and for their stability during storage. Microbial populations were enumerated using pour plating (for aerobic plate counts) and spread plating (for counts of lactic acid bacteria and yeasts and molds). Aerobic plate counts were <2.5 log CFU/g for olive samples washed in chlorine dioxide at all NaCl concentrations. At 4°C, the population of yeasts and molds increased steadily during the shelf life in Gemlik olive samples washed with all of the solutions, except chlorine dioxide, whereas yeast and mold counts in Edincik olives decreased depending on the increase in salt concentration. Therefore, different combinations of organic acids, NaCl, and vacuum packaging can be successfully used to control the growth of yeasts and molds in these olives. The combination of vacuum sealing (with a 10-ppm chlorine dioxide wash) and storage at 4°C was the most effective approach for controlling the growth of lactic acid bacteria and yeasts and molds. Members of the sensory panel considered saltiness to be appropriate at 2.5 and 5.0% NaCl. Softness and bitterness scores increased with reduced NaCl concentrations, but rancidity and hardness scores increased as NaCl concentration increased.

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PREPARATION OF POWDER FROM BROWN SEAWEED (SARGASSUM PLAGYOPHYLLUM) BY FREEZE-DRYING WITH MALTODEXTRIN AS A STABILIZER

International Journal of Applied Pharmaceutics ◽

10.22159/ijap.2018.v10s1.77 ◽

2018 ◽

Vol 10 (1) ◽

pp. 348

Author(s):

Effionora Anwar ◽

Hilmia Erianto ◽

Kurnia Sari Setio Putri

Keyword(s):

Water Content ◽

Freeze Drying ◽

Storage Time ◽

Storage Temperature ◽

Brown Seaweed ◽

Drying Process ◽

Dextrose Equivalent ◽

The Stability ◽

And Storage ◽

Lower Water Content

Objective: The aim of this study was to prepare powder from liquid extract with maltodextrin dextrose equivalent 10–15 as a stabilizer using a freezedryingmethod to maintain stability during drying process and extend storage time.Methods: Powders were prepared for four formulas: F1 (without maltodextrin), F2 (2.5% maltodextrin), F3 (5% maltodextrin), and F4 (10%maltodextrin). Powder from the four formulas was characterized by its phlorotannin concentration, antioxidant activity, water content, morphology,particle size distribution, pH, and organoleptic activities.Results: F4 was the best formula because it contained the highest phlorotannin concentration (113.06±1.36) or 0.25%, highest percentage ofinhibition concentration50 (IC50) (4.06% at a concentration of 5000 ppm), and lowest water content (5.16%); moreover, in a stability test, F4 exhibiteda more stable phlorotannin concentration and lower water content than F1, with an optimal storage temperature of 4°C.Conclusion: Maltodextrin can improve the stability bioactive compounds during the freeze-drying process and storage time.

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Comparative evaluation of bacterial cellulose (nata) as a cryoprotectant and carrier support during the freeze drying process of probiotic lactic acid bacteria

LWT ◽

10.1016/j.lwt.2010.03.009 ◽

2010 ◽

Vol 43 (8) ◽

pp. 1197-1203 ◽

Cited By ~ 36

Author(s):

A. Jagannath ◽

P.S. Raju ◽

A.S. Bawa

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bacterial Cellulose ◽

Comparative Evaluation ◽

Freeze Drying ◽

Drying Process ◽

Probiotic Lactic Acid Bacteria

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The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d210851 ◽

2020 ◽

Vol 21 (8) ◽

Author(s):

SAMSUL RIZAL ◽

Suharyono Suharyono ◽

Fibra Nuariny ◽

Julfi Restu Amelia

Keyword(s):

Antibacterial Activity ◽

Lactic Acid ◽

Low Temperature ◽

Lactic Acid Bacteria ◽

Lactobacillus Casei ◽

Pathogenic Bacteria ◽

Ph Value ◽

Low Temperature Storage ◽

The Stability ◽

Temperature Storage

Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown antibacterial activity against pathogenic bacteria. These are usually stored at low temperatures to maintain their characteristics. The aim of this study was to determine the effect of storage at low temperature of 10°C on the viability of lactic acid bacteria (Lactobacillus casei) and the stability of the antibacterial activity in synbiotic drinks made of green grass jelly. Antibacterial activity of green grass jelly synbiotic drink was conducted against pathogenic bacteria (Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Escherichia coli). The products were stored for 28 days at 10°C temperature. Observations on the antibacterial activity, pH value, total acid, and total lactic acid bacteria were carried out every 7 days. Antibacterial activity was evaluated using agar well diffusion method. The results showed that storage at low temperature (10 ± 2°C) for 28 days decreased the antibacterial activity and pH value but sharply increased total lactic acid bacteria (at 0 to 7 days of storage) in green grass jelly synbiotic drinks. Salmonella sp. showed the highest inhibition caused by the antibacterial agents in green grass jelly synbiotic drinks while the lowest inhibition was found on Staphylococcus aureus. During storage at low temperature, green grass jelly synbiotic drinks had a total of lactic acid bacteria that ranged from 9.51 to 10.10 (Log CFU/mL) or equal to 3.24x109-1.26x1010 CFU/mL; a total of lactic acid that ranged from 0.48% to 0.87%; and pH values that ranged from 3.78 to 4.08.

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Bacteriocin Activity of Lactic Acid Bacteria Isolated from Rumen Fluid of Thin Tail Sheep

Buletin Peternakan ◽

10.21059/buletinpeternak.v43i3.36837 ◽

2019 ◽

Vol 43 (3) ◽

Author(s):

Okti Widayati ◽

Zaenal Bachruddin ◽

Chusnul Hanim ◽

Lies Mira Yusiati ◽

Nafiatul Umami

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ph Value ◽

Heating Temperature ◽

Rumen Fluid ◽

Bacteriocin Activity ◽

Significant Difference ◽

Sheep Rumen ◽

The Stability ◽

Range Test

The objective of this study was to determine the activity and the stability of bacteriocin from lactic acid bacteria (BAL) isolated from rumen fluid of thin-tail sheep under the temperature (80, 100, and 121°C), pH (3, 7, and 10), and the length of storage (for 2 weeks under the temperature -8, 11, and 29°C). Lactic acid bacteria obtained by isolation, selection, and identification of thin-tailed sheep rumen fluid were used for bacteriocin production. The crude bacteriocin was partially purified using 70% ammonium sulfate, then was dialysis for 12 hours. The obtained bacteriocin then tested its inhibitory activity against E.coli (representing Gram-negative) and S. aureus (representing Gram-positive) under temperature (80, 100, and 121°C), pH (3, 7, and 10), and the length of storage (for 2 weeks under the temperature -8, 11, and 29°C). The data of bacteriocin activity based on pH, temperature, and the length of storage were analyzed with factorial, then when there was a significant difference of variable because treatment was continued with Duncan's Multiple Range Test (DMRT) test. The results showed that the bacteriocin activity of the three types of BAL against S.aureus is greater than E.coli. The highest activity was shown in pH 3, while the lowest activity was shown at pH 10 (P<0.01). The highest activity was shown at a heating temperature of 100°C, while the lowest activity was shown at a heating temperature of 80°C (P<0.01). The activity of bacteriocin produced by BAL 0 A, BAL 1 A, and BAL 4 C tended to be stable to the heating temperature of 80, 100, and 121°C but decreased with increasing pH value (pH 3, 7, and 10). The best of bacteriocin activity was found at pH 3 (acid), heating at 100°C, and stored at -8°C for 14 days.

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