The strain Streptococcus thermophilus are widely used in the ways of probiotic formulations form or starter culture powder depending on the function of the strain and viability during production process. The pros and cons of freeze-drying on the viability and storage of starter lactic acid bacteria are well documented. In the present study, we focused on the optimization of freeze-drying medium with addition of cryoprotectants for Streptococcus thermophilus. The interactive effects of sucrose, soluble starch and ascorbic acid on the survival rate as well as the viable counts of S. thermophilus during freeze-drying were investigated by Box-Behnken experimental design. The results showed that, with the mixture of 17 g/100mL sucrose, 17 g/100mL soluble starch and 0.4 g/mL ascorbic acid, the viability could be well preserved when freeze-drying was employed. Moreover, the survival rate and viable counts of S. thermophilus were observed to (69.93±0.07) % and (2.79±0.03) ×1011 cfu/g during freeze-drying using the optimal compound cryprotectants, respectively, which verified the adequacy of predicted value 70.19 % and 2.81×1011 cfu/g. Our results demonstrated that the mixture of the cells in the presence of above three cryprotectants before freeze-drying protected S. thermophilus cells from the adverse freeze-drying environment efficiently.

/pdf/optimization-of-cryoprotectants-for-streptococcus-4n0lzknaa1.pdf

Optimization of cryoprotectants for Streptococcus thermophilus during freeze-drying using Box-Behnken experimental design

Meyerozyma guilliermondii strain Lv196 has been identified as a native Colombian yeast with a high probiotic potential increasing rumen microbial efficiency at in vitro assays when a ruminant digestion system is simulated. Often, these types of products are supplied in a granulated form to facilitate its dosage to ruminants as cows, sheep, among others. To produce granulated bioproducts based on microorganisms, it is required to select suitable drying conditions, protectants and the adequate drying operation, decisive factors to guarantee cell viability and stability during storage. Most granulated products are dried through fluidized bed drying process reducing investment and maintenance costs, and improving mass and heat transfer decreasing operation time and the risk of product overheating. Therefore, in this work a selection ofdrying protectants through decision matrix was conducted based on parameters as compatibility with Lv196 and cost of protectants. The best two drying protectants were used as functional coadjuvants in the formulation of two granulated prototypes. Drying temperature, chamber pressure and the two prototypes were evaluated in an experimental design to select adequate conditions for a fluidized bed drying process. Finally, the stability of two dried granulated prototypes using selected conditions was determined. Prototype PF2 dried at 45oC and 0.5 bar during 30 min had a final moisture of 7.84 ± 0.01% and operation yield of 98.54 ± 0.11% guaranteeing a los of viability lower tan 2.09 ± 0.01% after 15 months of storage at room temperature.

/pdf/fluidized-bed-drying-of-a-granulated-prototype-based-on-a-2wvapdp9d9.pdf

FLUIDIZED BED DRYING OF A GRANULATED PROTOTYPE BASED ON A POTENTIAL PROBIOTIC YEAST Meyerozyma guilliermondii: SELECTION OF PROCESS PARAMETERS AND DRYING PROTECTANT

Freeze-drying technology is widely used in strain preservation. To further improve the survival rate of Lactobacillus plantarum SJ-4 after freeze-drying, an experimental design based on the Plackett-Burman method, steepest ascent hill climbing, and the Box-Behnken response surface methodology (RSM) was used to obtain the freeze-dried powder with a viable bacteria count of 1010 CFU/g. The lyophilized powder of L. plantarum SJ-4 prepared was applied to fermented tenderloin ham. High-throughput sequencing was used to analyze the structural changes and succession patterns of bacterial communities and discuss the effects of inoculation on the bacterial phase in tenderloin ham. The results showed that this direct-vat-set starter can improve the fermented meat flora and promote the production of beneficial bacteria, providing a theoretical basis for the in-depth development of the functional properties of the strains and the deep processing of meat products in the future.

https://www.sciopen.com/article_pdf/1661974958877425666.pdf

Exploration on method of lyophilized 
 Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham

The carbohydrate, prebiotics/alcohols as well as protein/amino acid have shown important influence on the cryoprotectants for Streptococcus thermophiles, this study aimed to screen the main effective factors for cryoprotectants of Streptococcus thermophiles using Plackett-Burman design. Viable counts with cryoprotectants were studied containing eight carbohydrate (glucose, fructose, sucrose, lactose, galactose maltose, trehalose, soluble starch), eleven prebiotics/alcohols (xylooligosaccharide, fructo-oligosaccharide, galactooligosaccharide, isomaltooligosaccharide, stachyose, synanthrin, dextran sulfate, glycerin, sorbitol, mannitol, inositol) and eight protein/amino acid (peptone, yeast powder, casein hydrolysate, glutamic acid, methionine, cysteine, alanine, Vc). The results indicated that sucrose and soluble starch, dextran sulfate, casein hydrolysate among the carbohydrate, prebiotics/alcohols and protein/amino acid affected the cryoprotectants for Streptococcus thermophiles markly, which should be appropriately increased in the subsequent experiments.

Application of Plackett-Burman Design in Screening of Carbohydrate, Prebiotics/Alcohols and Protein/Amino Acid for Cryoprotectants of Streptococcus thermophilus

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Application of Plackett-Burman Design in Screening of Carbohydrate, Prebiotics/Alcohols and Protein/Amino Acid for Cryoprotectants of Streptococcus thermophilus