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

Guowei Shu; Bowen Zhang; Shiwei Chen; Hongchang Wan; He Chen

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

Keywords: Lactobacillus bulgaricus, promoting-growth, freeze-drying, amino acid

Abstract

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.

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

Abstract

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