6533b7d1fe1ef96bd125d700

RESEARCH PRODUCT

Study and optimization of freeze-drying cycles of a model probiotic strain

Laurent BeneyPatrick GervaisGhania DegobertSéverine Vessot-crastesClaudia CognéJulien AndrieuPierre Verlhac

subject

Lactobacillus caseiEvaporationSublimationDewateringL. Casei ATCC 393law.inventionEnvironmentalDiffusionchemistry.chemical_compoundProbioticFreeze-dryinglawFreezingmedicineFood scienceDehydrationLactoseSurvival rateDryingchemistry.chemical_classificationIntensificationEnergyPolyvinylpyrrolidonebiologyDehydrationProbioticstechnology industry and agriculturePolymer[SDV.IDA] Life Sciences [q-bio]/Food engineeringmedicine.diseasebiology.organism_classificationchemistryEmerging technologiesFreeze-dryingProcess controlProducts qualitymedicine.drug

description

This work is based on the experimental study of the freeze-drying process to understand the impact of numerous factors on the survival rates of a model probiotic strain of Lactobacillus casei type. With the aim to find out if cell density in the matrix and survival rates are linked, we have studied the location of the cells after freeze drying inside a porous  matrix composed of a lactose basis with a polymer, the polyvinylpyrrolidone (PVP) in various amounts. The best survival rate were obtained at slow freezing rate for a formulation containing 5% (m/V) of lactose and 5% (m/V) of PVP. Keywords: Freeze-Drying; Freezing; Probiotics; L. Casei ATCC 393 

yearjournalcountryeditionlanguage
2018-01-01
10.4995/ids2018.2018.7400https://doi.org/10.4995/ids2018.2018.7400