Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying
Saccharomyces boulardii, as a probiotic yeast, had been commonly used in food, medicine and feed to treat diarrhea in humans or livestock. However, there are few researches focusing on the preparation of its freeze-drying S.boulardii powder. In this study, the effect of carbohydrates (glucose, sucro...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Sciendo
2018-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2018-0013 |
| _version_ | 1818581818622869504 |
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| author | Shu Guowei Yang Xin Lei Zhangteng Huang Dan ZHAI Yaling |
| author_facet | Shu Guowei Yang Xin Lei Zhangteng Huang Dan ZHAI Yaling |
| author_sort | Shu Guowei |
| collection | DOAJ |
| description | Saccharomyces boulardii, as a probiotic yeast, had been commonly used in food, medicine and feed to treat diarrhea in humans or livestock. However, there are few researches focusing on the preparation of its freeze-drying S.boulardii powder. In this study, the effect of carbohydrates (glucose, sucrose, maltose, fructose, lactose, mannose and trehalose), prebiotics (isomalto-oligosaccharide, xylo-oligosaccharide, raffinose, stachyose, inulin, galacto-oligosaccharide and fructo-oligosaccharide) and salts (NaHCO3, MgSO4, sodium glutamate, sodium ascorbate, and phosphate buffer) on the freeze-dried survival of S. boulardii were investigated to screen the cryoprotectant by using single factor experiments. As the result, trehalose and XOS had better protective effect, the survival rate was 23.72% and 20.70% respectively, the number of viable cells reached 0.91×1010 CFU/g and 0.85×1010 CFU/g respectively; the addition amount of NaHCO3 was 0.3%, the freeze-dried survival rate reached the maximum value of 12.92%. The phosphate buffer additive amount and the bacterial sludge weight were 0.8:1, the freeze-dried survival rate reached a maximum of 14.14%, the freeze-dried survival rate of sodium glutamate, sodium ascorbate and MgSO4 groups was increasing, reaching a maximum of 20.26%, 16.47% and 6.29% when the addition amount was 2%, 10%, 0.5%. |
| first_indexed | 2024-12-16T07:39:32Z |
| format | Article |
| id | doaj.art-6d442119c9d849218cb6bba5595e1e22 |
| institution | Directory Open Access Journal |
| issn | 2344-150X |
| language | English |
| last_indexed | 2024-12-16T07:39:32Z |
| publishDate | 2018-12-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Acta Universitatis Cibiniensis. Series E: Food Technology |
| spelling | doaj.art-6d442119c9d849218cb6bba5595e1e222022-12-21T22:39:07ZengSciendoActa Universitatis Cibiniensis. Series E: Food Technology2344-150X2018-12-01222596610.2478/aucft-2018-0013aucft-2018-0013Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-DryingShu Guowei0Yang Xin1Lei Zhangteng2Huang Dan3ZHAI Yaling4School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, ChinaSchool of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, ChinaShaanxi Pucheng Shiyang Feed Co., Ltd., Xi’an, ChinaSchool of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, ChinaShaanxi Pucheng Shiyang Feed Co., Ltd., Xi’an, ChinaSaccharomyces boulardii, as a probiotic yeast, had been commonly used in food, medicine and feed to treat diarrhea in humans or livestock. However, there are few researches focusing on the preparation of its freeze-drying S.boulardii powder. In this study, the effect of carbohydrates (glucose, sucrose, maltose, fructose, lactose, mannose and trehalose), prebiotics (isomalto-oligosaccharide, xylo-oligosaccharide, raffinose, stachyose, inulin, galacto-oligosaccharide and fructo-oligosaccharide) and salts (NaHCO3, MgSO4, sodium glutamate, sodium ascorbate, and phosphate buffer) on the freeze-dried survival of S. boulardii were investigated to screen the cryoprotectant by using single factor experiments. As the result, trehalose and XOS had better protective effect, the survival rate was 23.72% and 20.70% respectively, the number of viable cells reached 0.91×1010 CFU/g and 0.85×1010 CFU/g respectively; the addition amount of NaHCO3 was 0.3%, the freeze-dried survival rate reached the maximum value of 12.92%. The phosphate buffer additive amount and the bacterial sludge weight were 0.8:1, the freeze-dried survival rate reached a maximum of 14.14%, the freeze-dried survival rate of sodium glutamate, sodium ascorbate and MgSO4 groups was increasing, reaching a maximum of 20.26%, 16.47% and 6.29% when the addition amount was 2%, 10%, 0.5%.https://doi.org/10.2478/aucft-2018-0013saccharomyces boulardiifreeze-dryingprotective agentscarbohydratesprebioticssalts |
| spellingShingle | Shu Guowei Yang Xin Lei Zhangteng Huang Dan ZHAI Yaling Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying Acta Universitatis Cibiniensis. Series E: Food Technology saccharomyces boulardii freeze-drying protective agents carbohydrates prebiotics salts |
| title | Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying |
| title_full | Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying |
| title_fullStr | Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying |
| title_full_unstemmed | Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying |
| title_short | Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying |
| title_sort | effects of carbohydrates prebiotics and salts on survival of saccharomyces boulardii during freeze drying |
| topic | saccharomyces boulardii freeze-drying protective agents carbohydrates prebiotics salts |
| url | https://doi.org/10.2478/aucft-2018-0013 |
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