Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation
Yazarlar (3)
Dr. Öğr. Üyesi Latife Betül Gül Giresun Üniversitesi, Türkiye
Prof. Dr. Ahmet Hilmi Çon Ondokuz Mayıs Üniversitesi, Türkiye
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Cryobiology (Q2) | ||
| Dergi ISSN | 0011-2240 Dergi Bilgileri (2020) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 10-2020 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-10-2020 |
| Cilt / Sayı / Sayfa | 96 / 1 / 122–129 | DOI | 10.1016/j.cryobiol.2020.07.007 |
| Makale Linki | https://linkinghub.elsevier.com/retrieve/pii/S0011224020302479 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| In this study, the response surface methodology was used to optimize the cryoprotective agent (skimmed milk powder, lactose and sucrose) formulation for enhancing the viability of Lactobacillus curvatus N19 during freeze-drying and storage stability of cells freeze-dried by using optimum formulation was evaluated. Our results showed that the most significant cryoprotective agent influencing the viability of L. curvatus N19 to freezing and freeze-drying was sucrose and skim milk, respectively. The optimal formulation of cryoprotective agents was 20 g/100 mL skim milk, 3.57 g/100 mL lactose and 10 g/100 mL sucrose. Using the optimum formulation during freeze-drying, the cell survival was found more than 98%. Under the optimal conditions, although only storage of the cells at 4 °C for 6 month retained the maximum stability (8.85 log cfu/g), the employed protectant matrix showed promising results at 25 °C (7.89 log … |
| Anahtar Kelimeler |
| Acidification activity | Cryoprotectant | Freeze-drying | Lactobacillus curvatus N19 | Response surface method | Storage stability |
Science Direct
Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 42 |
| Google Scholar | 45 |