Skip to main content
SpringerLink
Log in

Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The ability of rice protein supplemented with various prebiotics to protect probiotic Lactobacillus plantarum TISTR 2075 upon freeze-drying and subsequent storage was determined. A combination of rice protein-fructooligosaccharide (RF) provided the best storage stability with the lowest specific rate of cell death (k) of 1.20 × 10−2 and 5.79 × 10−2 1/day during subsequent storage at 4 °C for 180 days and 30 °C for 90 days, respectively. Glass transition temperatures (Tg) of freeze-dried probiotic in various protectants were 14.2–25.4 and 42.9–50.1 °C after storage at 4 and 30 °C, respectively. The functional properties of freeze-dried probiotic with protectants remained stable. The presence of RF could effectively protect and enhance the probiotic functionality during exposure to gastrointestinal tract conditions. The pathogenic inhibition of freeze-dried probiotic against foodborne pathogens was not different from the active cells. Protective agents were able to maintain high degrees of cell surface hydrophobicity.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Albadran HA, Chatzifragkou A, Khutoryanskiy VV, Charalampopoulos D. Stability of probiotic Lactobacillus plantarum in dry microcapsules under accelerated storage conditions. Food Res. Int. 74: 208–216 (2015)

    Article  CAS  PubMed  Google Scholar 

  • Broeckx G, Vandenheuvel D, Claes IJJ, Lebeer S, Kiekens F. Drying techniques of probiotic bacteria as an important step towards the development of novel pharmabiotics. Int. J. Pharm. 505: 303–318 (2016)

    Article  CAS  PubMed  Google Scholar 

  • Burnside E. Microencapsulation in the food industry. Academic Press: San Diego. 241–252 (2014)

    Google Scholar 

  • Castro HP, Teixeira PM, Kirby R. Changes in the cell membrane of Lactobacillus bulgaricus during storage following freeze-drying. Biotechnol. Lett. 18: 99–104 (1996)

    Article  CAS  Google Scholar 

  • Chávez BE, Ledeboer AM. Drying of probiotics: Optimization of formulation and process to enhance storage survival. Dry. Technol. 25: 1193–1201 (2007)

    Article  CAS  Google Scholar 

  • Chotiko A, Sathivel S. Effects of enzymatically-extracted purple rice bran fiber as a protectant of L. plantarum NRRL B-4496 during freezing, freeze drying, and storage. LWT Food Sci. Technol. 59: 59–64 (2014)

    Article  CAS  Google Scholar 

  • Desmond C, Stanton C, Fitzgerald GF, Collins K, Paul Ross R. Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying. Int. Dairy J. 12: 183–190 (2002)

    Article  CAS  Google Scholar 

  • Dhewa T, Pant S, Mishra V, Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum. J. Food Sci. Technol. 51: 83–89 (2014)

    Article  CAS  PubMed  Google Scholar 

  • Dianawati D, Mishra V, Shah NP. Survival of Bifidobacterium longum 1941 microencapsulated with proteins and sugars after freezing and freeze drying. Food Res. Int. 51: 503–509 (2013)

    Article  CAS  Google Scholar 

  • Dianawati D, Shah NP. Survival, acid and bile tolerance, and surface hydrophobicity of microencapsulated B. animalis ssp. lactis Bb12 during storage at room temperature. J. Food Sci. 76: M592–M599 (2011)

    Article  CAS  PubMed  Google Scholar 

  • Gwak HJ, Lee, JH, Kim TW, Choi HJ, Jang JY, Lee S, Park HW. Protective effect of soy powder and microencapsulation on freeze-dried Lactobacillus brevis WK12 and Lactococcus lactis WK11 during storage. Food Sci. Biotechnol. 24(6): 2155–2160 (2015)

    Article  CAS  Google Scholar 

  • Halim M, Mohd Mustafa N, Othman M, Wasoh H, Kapri M, Ariff AB. Effect of encapsulant and cryoprotectant on the viability of probiotic Pediococcus acidilactici ATCC 8042 during freeze-drying and exposure to high acidity, bile salts and heat. LWT Food Sci. Technol. 81: 210–216 (2017)

    Article  CAS  Google Scholar 

  • Heidebach T, Först P, Kulozik U. Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells. J. Food Eng. 98: 309–316 (2010)

    Article  CAS  Google Scholar 

  • Hubálek Z. Protectants used in the cryopreservation of microorganisms. Cryobiology 46: 205–229 (2003)

    Article  CAS  PubMed  Google Scholar 

  • Jofré A, Aymerich T, Garriga M. Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage. Benef. Microbes 6(3): 381–386 (2015)

    Article  PubMed  Google Scholar 

  • Kalman DS. Amino acid composition of an organic brown rice protein concentrate and isolate compared to soy and whey concentrates and isolates. Foods 3: 394–402 (2014)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Karmas R, Pilar Buera M, Karel M. Effect of glass transition on rates of nonenzymic browning in food systems. J. Agric. Food Chem. 40: 873–879 (1992)

    Article  CAS  Google Scholar 

  • Lapsiri W, Bhandari B, Wanchaitanawong P. Stability and probiotic properties of Lactobacillus plantarum spray-dried with protein and other protectants. Dry. Technol. 31: 1723–1733 (2013)

    Article  CAS  Google Scholar 

  • Lapsiri W, Nitisinprasert S, Wanchaitanawong P. Lactobacillus plantarum strains from fermented vegetables as potential probiotics. Kasetsart J. (Nat. Sci.). 45: 1071–1082 (2011)

    CAS  Google Scholar 

  • Lu Y, Huang L, Yang T, Lv F, Lu Z. Optimization of a cryoprotective medium to increase the viability of freeze-dried Streptococcus thermophilus by response surface methodology. LWT Food Sci. Technol. 80: 92–97 (2017)

    Article  CAS  Google Scholar 

  • Michida H, Tamalampudi S, Pandiella SS, Webb C, Fukuda H, Kondo A. Effect of cereal extracts and cereal fiber on viability of Lactobacillus plantarum under gastrointestinal tract conditions. Biochem. Eng. J. 28: 73–78 (2006)

    Article  Google Scholar 

  • Montel Mendoza G, Pasteris SE, Otero MC, Fatima Nader-Macías ME. Survival and beneficial properties of lactic acid bacteria from raniculture subjected to freeze-drying and storage. J. Appl. Microbiol. 116: 156–166 (2014)

    Article  CAS  Google Scholar 

  • Passot S, Cenard S, Douania I, Tréléa IC, Fonseca F. Critical water activity and amorphous state for optimal preservation of lyophilized lactic acid bacteria. Food Chem. 132: 1699–1705 (2012)

    Article  CAS  Google Scholar 

  • Rajam R, Anandharamakrishnan C. Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying. LWT Food Sci. Technol. 60: 773–780 (2015)

    Article  CAS  Google Scholar 

  • Reddy KBPK. Awasth SP, Madhu AN, Prapulla SG. Role of cryoprotectants on the viability and functional properties of probiotic lactic acid bacteria during freeze drying. Food Biotechnol. 23: 243–265 (2009)

    Article  CAS  Google Scholar 

  • Romano N, Tymczyszyn E, Mobili P, Gomez-Zavaglia A. Prebiotics as protectants of lactic acid bacteria. In: Probiotics, Prebiotics, and Synbiotics. Watson R and Preedy VR (ed). Academic Press, San Diego, CA, USA (2016)

    Google Scholar 

  • Santivarangkna C, Kulozik U, Foerst P. Inactivation mechanisms of lactic acid starter cultures preserved by drying processes. J. Appl. Microbiol. 105: 1–13 (2008)

    Article  CAS  PubMed  Google Scholar 

  • Santivarangkna C. Advances in Probiotic Technology. CRC Press, Boca Raton, FL. 286–310 (2015)

    Book  Google Scholar 

  • Santos MI, Gerbino E, Araujo-Andrade C, Tymczyszyn EE, Gómez-Zavaglia A. Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy. Food Res. Int. 59: 53–60 (2014)

    Article  CAS  Google Scholar 

  • Savedboworn W, Kerdwan N, Sakorn A, Charoen R, Tipkanon S, Pattayakorn K. Role of protective agents on the viability of probiotic Lactobacillus plantarum during freeze drying and subsequent storage. Int. Food Res. J. 24: 787–794 (2017)

    CAS  Google Scholar 

  • Savedboworn W, Wanchaitanawong P. Viability and probiotic properties of Lactobacillus plantarum TISTR 2075 in spray-dried fermented cereal extracts. Maejo Int. J. Sci. Technol. 9: 382–393 (2015)

    CAS  Google Scholar 

  • Schwab C, Vogel R, Gänzle MG. Influence of oligosaccharides on the viability and membrane properties of Lactobacillus reuteri TMW1.106 during freeze-drying. Cryobiology 55: 108–114 (2007)

    Article  CAS  PubMed  Google Scholar 

  • Shamekhi F, Shuhaimi M, Ariff A, Manap YA. Cell viability of microencapsulated Bifidobacterium animalis subsp. lactis under freeze-drying, storage and gastrointestinal tract simulation conditions. Folia Microbiol. 58: 91–101 (2013)

    Article  CAS  Google Scholar 

  • Shobharani P, Agrawal R. Enhancement of cell stability and viability of probiotic Leuconostoc mesenteroides MTCC 5209 on freeze drying. Int. J. Dairy Technol. 64: 276–286 (2011)

    Article  CAS  Google Scholar 

  • Xu M, Gagné-Bourque F, Dumont MJ, Jabaji S. Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions. J. Food Eng. 168: 52–59 (2016)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This research was funded by King Mongkut’s University of Technology North Bangkok Contract No. KMUTNB-60-GOV-047.1.

Author information

Authors and Affiliations

  1. Department of Agro-Industry Technology and Management, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Prachinburi, 25230, Thailand

    Wanticha Savedboworn, Kotchakorn Teawsomboonkit, Supanida Surichay & Wiboon Riansa-ngawong

  2. Department of Innovation and Product Development Technology, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Prachinburi, 25230, Thailand

    Sriwiang Rittisak & Ratchanee Charoen

  3. Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Provinces Campus, Sakon Nakhon, 47000, Thailand

    Kriangkrai Phattayakorn

Authors
  1. Wanticha Savedboworn
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Kotchakorn Teawsomboonkit
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Supanida Surichay
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Wiboon Riansa-ngawong
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Sriwiang Rittisak
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Ratchanee Charoen
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Kriangkrai Phattayakorn
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Wanticha Savedboworn.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Savedboworn, W., Teawsomboonkit, K., Surichay, S. et al. Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum. Food Sci Biotechnol 28, 795–805 (2019). https://doi.org/10.1007/s10068-018-0523-x

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-018-0523-x

Keywords

Search

Navigation