Abstract
Research has been conducted to develop an effective method for preserving the probiotic properties of Lactococcus lactis ssp. lactis strain 194, isolated from milk in Buryatia (Russia). The effect of 10 protective media added before freezing was compared: NaCl, skim milk, 5% sucrose+1% gelatin and smectite at concentrations of 5, 10 and 5% as a cryoprotectant. Physiological and probiotic properties: survival rate, rate of milk clot formation, lactic acid formation and antimicrobial activity were studied in lyophilized bacteria immediately after reconstitution, as well as in a number of passages after long-term storage. Optimal concentrations of smectite were selected using a toxicological method, and particle sizes and the morphology of the surface of lactococcal cells in the presence of a cryoprotector were determined using electron microscopy. It was found that the most effective method of preserving the probiotic properties of lactic acid bacteria is lyophilization with the addition of V% smectite, which ensured high cell survival in the first passage and preserved the number of bacteria and their probiotic potential after long-term storage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Problems of veterinary sanitation, hygiene and ecology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
