Production of concentrated freeze-dried cultures of Bifidobacterium longum in kappa-carrageenan-locust bean gum gel

Abstract

Bifidobacterium longum was immobilized in k-carrageenan/locust bean gum gel beads, and cultured in a medium containing Lactobacillus MRS broth and whey-permeate. The same beads were incubated for 5 successive batch fermentations and freeze-dried following mixing with a protective solution. Viable population in the beads increased from 8 3 10 7 to 4.7 3 10 10 cfu/g after three batch fermentations, but no further increase in viable cell population could be achieved in the last two fermentations. The freeze-dried culture contained 3 3 10 10 cfu/g with a survival rate of approximately 10%. Survival to freeze-drying of immobilized cells was as good as that of classical free-cell cultures. Stability of freeze-dried cultures during storage at minus 17, 4 and 20°C was not influenced by immobilization.