Effect of amino acids added to culture medium on growth and survival of Lactobacillus bulgaricus Lb6 during freeze-drying

  • Guowei Shu School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Bowen Zhang School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Shiwei Chen School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Hongchang Wan Shaanxi Yatai Dairy Co., Ltd., Xianyang
  • He Chen School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an

Résumé

Plackett–Burman design was applied to evaluate the effects of amino acids on the growth in medium and survival during freeze-drying of Lactobacillus bulgaricus LB6. Moreover, in consideration of the optimal amino acids for the growth and survival of Lactobacillus bulgaricus LB6 before and after freeze-drying, viable counts and survival rate were monitored in the medium containing selected amino acids (Glutamate, Alanine, Glycine, Leucine, Serine, Arginine, Lysine and Hydroxyproline). The results indicated that Leucine (p=0.0117 for viable counts, p=0.0121 for survival rate) and Arginine (p=0.0120 for viable counts, p=0.0043 for survival rate) out of the investigated amino acids can significantly affect both the growth and survival rate of Lactobacillus bulgaricus LB6, and have a positive
effect.

Publiée
2017-06-18
Comment citer
Shu, Guowei, Bowen Zhang, Shiwei Chen, Hongchang Wan, et He Chen. 2017. Effect of Amino Acids Added to Culture Medium on Growth and Survival of Lactobacillus Bulgaricus Lb6 During Freeze-Drying. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 41 (1), 106-17. https://gup.ugal.ro/ugaljournals/index.php/food/article/view/1325.
Numéro
Vol. 41 No 1 (2017)
Rubrique
ORIGINAL ARTICLES

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