| Autor: |
Логиновска, Камелия, Донева, Мария, Нинова-Николова, Надя, Начева, Илиана, Методиева, Петя |
| Předmět: |
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| Zdroj: |
Journal of Mountain Agriculture on the Balkans (JMAB); 2022, Vol. 25 Issue 2, p52-66, 15p |
| Abstrakt: |
The survival of two strains of probiotic lactic acid bacteria Lactobacillus plantarum subsp. plantarum NBIMCC 3447 and Lactobacillus gasseri NBIMCC 2450 included in functional products based on hydrolyzed cow's milk and whey has been studied. Two types of cryoprotective medium were used − a first option combination of 3% sucrose and 2% pectin and a second option 0.2% locust bean gum solution. A comparative analysis of the number of viable cells (cfu/ml) after freezing and freeze-drying was performed. The results show that the import of cryoprotective medium to microorganisms in the fermentation medium has a positive effect and preserves cell survival after freezing and lyophilisation up to 95%, compared to control samples. It has been found that the solution of sucrose and pectin exhibits a better cryoprotective effect in milk environment, while in an environment with hydrolysed milk proteins Locust bean gum contributes to the preservation of a higher number of viable cells both after freezing and after lyophilisation of products. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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