Radhia Ahmad Basir and Roslina Jawan (2024) Impact of protective agents and prebiotics on the viability and morphological stability of freeze dried Lactobacillus pentosus A6.
![[img]](https://eprints.ums.edu.my/style/images/fileicons/text.png) |
Text
FULL TEXT.pdf Restricted to Registered users only Download (354kB) | Request a copy |
Abstract
Probiotics are living microorganisms that provide health benefits to the host when administered at sufficient viable count. Freeze-drying is commonly used to dehydrate probiotics for better long-term storage. This study aimed to evaluate the effects of protective agents and prebiotic supplementation on the storage stability of freeze-dried Lactobacillus pentosus A6. In this study, the protective agents (glucose, skim milk, peptone, and yeast extract) at 10% (w/v) were mixed with cell pellet and freeze-dried. Cell viability and survival rates were assessed before, post-freeze-drying and during storage at -20, 4, and 26°C for up to 18 days. Then, the protective agent with substantial protection on L. pentosus A6 which was skim milk was combined with 5% (w/v) prebiotics (garlic chives, pumpkin peel, bitter bean, and cabbage), for subsequent study. Results show that the highest cell survival percentage after freeze drying was attained by peptone (95.28%; 1.21×109 CFU/mL) followed by yeast extract (91.41%; 1.49×109 CFU/mL), skim milk (73.03%; 1.23×1010 CFU/mL) and glucose (35.91%; 4.33×109 CFU/mL). Among all, only skim milk offers significant protections (p<0.05) achieving a survival rate of 99.46% (1.23×1010 CFU/mL) at -20°C for 18 days. In combination treatments, the highest cell survival post-freeze-drying was observed with skim milk combined with garlic chives (98.28%; 3.80×109 CFU/mL), followed by cabbage (50.90%; 9.40×108 CFU/mL), pumpkin peel (38.37%; 1.80×1010 CFU/mL), and bitter bean (13.27%; 1.39×109 CFU/mL). The combination of skim milk and cabbage showed the maximum survival rate of 97.87% (9.20×108 CFU/mL) at -20°C. All treatments displayed better survival rates at -20 compared to 4 and 26°C. These findings support the development of prebiotic-supplemented protectant agents for the commercialization of probiotic products.
| Item Type: | Proceedings |
|---|---|
| Keyword: | Lactic acid bacteria, Probiotic, Prebiotic, Freeze-dried, Food industry |
| Subjects: | T Technology > TP Chemical technology > TP1-1185 Chemical technology > Food processing and manufacture T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | FACULTY > Faculty of Science and Natural Resources |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 19 Mar 2025 14:11 |
| Last Modified: | 19 Mar 2025 14:11 |
| URI: | https://eprints.ums.edu.my/id/eprint/43253 |
Actions (login required)
 |
View Item |