Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried lactic acid bacteria at various water activities

Abstract

Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried Lactobacillus reuteri at various water activities (aw) were investigated. At aw = 0.328, the control (non-additive sample) showed viable cells as uncountable after storage at 25 °C for 4 weeks. The sucrose and sucrose-carnosine samples showed clear glass transition at a slightly lower temperature than the storage temperature, and maintained a large number of viable cells after storage. The carnosine sample crystalized during the storage, and a large reduction in viable cells was observed. At aw = 0.576, the samples showed a small endothermic shift due to glass transition, suggesting partial crystallization. The Tg decreased with increase in aw because of the water plasticizing effect. After storage, the sucrose-carnosine sample showed much higher viable cell numbers than the other samples. At aw = 0.753, the sucrose and sucrose-carnosine samples showed clear glass transition. The carnosine sample showed freeze-concentrated glass transition and subsequent ice melting. After storage, the sucrose and carnosine samples showed an uncountable and a low number of viable cells, respectively, but sucrose-carnosine maintained relatively high viable cell numbers. In addition, carnosine strongly supported the stabilizing effect of sucrose (even at low additive levels) depending on the aw. These results suggest that sucrose-carnosine shows a synergistic stabilizing effect.