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The effect of some factors on survival of Lactobacillus acidophilus during and after freeze drying
No full textBest results in freeze-drying of a laboratory strain of L. acidophilus were obtained with a 48-h culture containing approx. 109 viable lactobacilli/ml. After centrifugation, the lactobacilli were dispersed in a medium containing 8.0% sucrose, 1.5% gelatin and 5% milk for freeze-drying. The survival rate was 90-100%. The freeze-dried culture sealed under air survived for up to 12 months at 4 deg C with little loss of activity
Predicting the stability of freeze-dried Lacto-bacillus bifidus by the accelerated storage test
No full textIn an accelerated storage test the logarithms of the number of surviving freeze-dried Lactobacillus bifidus declined linearly with time at three selected temperatures (36°, 45°, and 6°C). The logarithms of the calculated rates of decline in the number of organisms at elevated temperatures were in a linear function with the reciprocals of absolute temperatures (Arrhenius relation). The obtained results make it possible to predict the rate of degradation at any temperature by extrapolation of the tested results which accord with of the number of organisms for storage at +4°C was in accordance with the actual value after prolonged storage. Based on the above results, the authors believe in applicability of the accelerated storage test in predicting the stability of freeze-dried suspensions of bacteria
Survival of Lactobacillus bifidus after freeze-drying
No full textoai:intor.torlakinstitut.com:123456789/4Between 90 and 100% of Lactobacillus bifidus survived freeze-drying in media consisting of 8% sucrose, 1.5% gelatin, and 5% skim milk. The cultures in suspensions were 48 hrs old, and the approximate concentration of cells was 10a per ml. Relevant influences of the age of the culture, the concentration of cells, and the composition of the suspending fluid are discussed