Selection of Cryoprotectants for Lactobacillus acidophilus and Pre-freezing in Liquid Nitrogen during Lypholization

doi:10.7506/spkx1002-6630-201001046

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (1): 198-200.doi: 10.7506/spkx1002-6630-201001046

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Selection of Cryoprotectants for Lactobacillus acidophilus and Pre-freezing in Liquid Nitrogen during Lypholization

ZHU Dong-sheng，MA Liu-liu，LI Qing-qing，CHEN Qi-he，ZHENG Xiao-dong，HE Guo-qing*

(School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China)

Received:2009-01-08 Revised:2009-08-07 Online:2010-01-01 Published:2014-05-19
Contact: HE Guo-qing* E-mail:gqhe@zju.edu.cn

Abstract

Abstract:

Lypholized yogurt starter culture is becoming more and more important in our life. In this study, the optimal cryoprotectant formula for Lactobacillus acidophilus was determined using orthogonal array design to be composed of 15% nonfat milk powder, 4% trehalose, 1% vitamin C and 1.5% glutamate. During lypholization process of Lactobacillus acidophilus, higher survival rate was achieved using pre-freezing in liquid nitrogen than unusing. In addition, an obvious effect of liquid nitrogen droplet size on survival rate of Lactobacillus acidophilus was also observed during pre-freezing process. The smaller droplet size of liquid nitrogen resulted in a higher survival rate of Lactobacillus acidophilus.

Key words: Lactobacillus acidophilus, lypholization technology, cryoprotectant, pre-freezing of liquid nitrogen

CLC Number:

TS252.1

ZHU Dong-sheng，MA Liu-liu，LI Qing-qing，CHEN Qi-he，ZHENG Xiao-dong，HE Guo-qing*. Selection of Cryoprotectants for Lactobacillus acidophilus and Pre-freezing in Liquid Nitrogen during Lypholization[J]. FOOD SCIENCE, 2010, 31(1): 198-200.

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Selection of Cryoprotectants for Lactobacillus acidophilus and Pre-freezing in Liquid Nitrogen during Lypholization

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