Nathanon Trachoo
School of Science and Technology, Naresuan University, Phayao Campus, 56000, Thailand
Panomkorn Wechakama
School of Science and Technology, Naresuan University, Phayao Campus, 56000, Thailand
Anuchita Moongngarm
School of Science and Technology, Naresuan University, Phayao Campus, 56000, Thailand
Maitree Suttajit
School of Science and Technology, Naresuan University, Phayao Campus, 56000, Thailand
ABSTRACT
Effect of banana, soybean, pearl barley powders and nonfat dry milk on the viability of freeze-dried Lactobacillus acidophilus at 4 and 25°C was studied during 30 days of storage. The survival of freeze-dried L. acidophilus at 4°C was greater than that at 25°C. The survival of L. acidophilus in banana, pearl barley, soybean powders and nonfat dry milk powder was higher than that in control (0.1% peptone water) at both temperatures indicating that addition of banana, soybean and pearl barley powders improved survival of L. acidophilus. The survival of L. acidophilus at 25°C in banana, pearl barley, soybean extract and nonfat dry milk was up to 6, 16, 20 and 25 days, respectively, while the organisms survived in samples stored at 4°C. The variation of viability may relate to hygroscopicity of different powders. Similar to nonfat dry milk, soybean powder preserved freeze-dried L. acidophilus during storage. The present study showed the potential of banana, soybean and pearl barley powders as cryoprotectants in freeze-dried probiotic preparations.
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How to cite this article
Nathanon Trachoo, Panomkorn Wechakama, Anuchita Moongngarm and Maitree Suttajit, 2008. Stability of Freeze-Dried Lactobacillus acidophilus in Banana, Soybean and Pearl Barley Powders. Journal of Biological Sciences, 8: 119-124.
DOI: 10.3923/jbs.2008.119.124
URL: https://scialert.net/abstract/?doi=jbs.2008.119.124
DOI: 10.3923/jbs.2008.119.124
URL: https://scialert.net/abstract/?doi=jbs.2008.119.124
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Phung Thi Thuong Reply
Please show me the way to dry to prerve lactobacillus acidophilus