Damage of Bifidobacterium infantis Caused by Freeze-drying

doi:10.7506/spkx1002-6630-200901024

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 104-107.doi: 10.7506/spkx1002-6630-200901024

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Damage of Bifidobacterium infantis Caused by Freeze-drying

LIU Li-feng，MENG Xiang-chen*

(Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China)

Received:2008-01-09 Revised:2008-01-16 Online:2009-01-01 Published:2010-12-29
Contact: MENG Xiang-chen* E-mail:xchmeng@163.com

Abstract

Abstract:

Freeze-drying is a major way to produce lactic acid bacteria and probiotic powders, and both freezing and drying can influence the cell survival. In order to evaluate the damage of Bifidobacterium infantis caused by freeze-drying, microstructure, β-galactosidase activity and concentrations of Na+ and K+ were determined in this experiment. The results showed that the changes of microstructure, β-galactosidase activity and concentrations of Na+ and K+ increase during freezing and drying processes, which include concentration of cytoplasm, separation between cytoplasm and cellular wall, shrinking and damage of cell, increase of cell membrane permeability, decrease and disparity between Na+ and K+ concentrations.

Key words: freeze-drying, Bifidobacterium infantis, damage

CLC Number:

TS201.3

LIU Li-feng，MENG Xiang-chen*. Damage of Bifidobacterium infantis Caused by Freeze-drying[J]. FOOD SCIENCE, 2009, 30(1): 104-107 https://doi.org/10.7506/spkx1002-6630-200901024

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Damage of Bifidobacterium infantis Caused by Freeze-drying

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