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2017 | 81 | 2 | 305-310
Article title

Impact of oxygen and humidity on storage of freeze-dried Lactobacillus gasseri in relation to water activity and viability

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EN
Abstracts
EN
Lactic acid bacteria have shown positive health effects and are widely distributed as dry products. They are widespread applied in functional dairy products, dietary supplements and as pharmaceutical products. Freeze-drying is a process of removing water by sublimation and is one of the most effective preservation technology. The aim of the present study was to establish impact of oxygen and humidity on freeze-dried Lactobacillus gasseri during the preparation of the powder and storage time. Lyophilisate was rubbed in aerobic and anaerobic condition with low humidity. Survival test and water activity was investigated after freeze-drying and storage in two different temperatures. The preservation of bacteria was improved when after freeze-drying process lyophilisate have not contact with oxygen and humidity. Survival rates of bacteria was the highest during storage at anaerobic condition both at 4-6 °C and 25 °C. The results shown that it is sufficient to crush of freeze-dried and packaged under anaerobic conditions to achieve higher survival of bacteria.
Keywords
Year
Volume
81
Issue
2
Pages
305-310
Physical description
Contributors
  • Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology 35 Janickiego Stro., 70-246, Szczecin, Poland
  • Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology 35 Janickiego Stro., 70-246, Szczecin, Poland
  • Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology 35 Janickiego Stro., 70-246, Szczecin, Poland
  • Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology 35 Janickiego Stro., 70-246, Szczecin, Poland
  • Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology 35 Janickiego Stro., 70-246, Szczecin, Poland
  • IBSS BIOMED S.A., Al. Sosnowa 8, 30-224 Cracow, Poland
author
  • IBSS BIOMED S.A., Al. Sosnowa 8, 30-224 Cracow, Poland
References
  • [1] Małgorzata Mizielińska, Katarzyna Sobecka, Michał Jarosz, Dawid Urbański, Barbara Łukawska, Ewa Olchawa, Magdalena Stobińska, Artur Bartkowiak. The influence of immobilization and packaging on the viability of probiotics stored at 25 °C. World Scientific News, 77(2) (2017) 124-143
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  • [8] Tripathi, M.K. & Giri, S.K. Probiotic functional foods: Survival of probiotics during processing and storage. J. Funct. Foods. 2014, 9, 225-241
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Document Type
short_communication
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.psjd-78dfb1fe-076e-422c-9845-38c57748fe3b
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