Reference : Growth and Freeze-Drying Optimization of Bifidobacterium crudilactis
Scientific journals : Article
Life sciences : Microbiology
http://hdl.handle.net/2268/201932
Growth and Freeze-Drying Optimization of Bifidobacterium crudilactis
English
Tanimomo, Jean []
Delcenserie, Véronique mailto [Université de Liège > Département de sciences des denrées alimentaires (DDA) > Gestion de la qualité dans la chaîne alimentaire >]
Taminiau, Bernard mailto [Université de Liège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires >]
Daube, Georges mailto [Université de Liège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires >]
Saint-Hubert, Catherine mailto []
Durieux, Alain []
2016
Food and Nutrition Sciences
Scientific Research
7
616-626
Yes (verified by ORBi)
International
2157-944X
2157-9458
Irvine
CA
[en] Probiotic ; Bifidobacteria ; Crudilactis ; Cryoprotectant ; Freeze-Drying
[en] Bifidobacterium crudilactis FR62/b/3 belongs to a new population of bifidobacteria isolated from
raw milk and raw milk cheese. The objective of this work was to study the large scale culture of the
stain and its stability in a dry formulation. Growth rate of Bifidobacterium crudilactis FR62/b/3 was
optimal at a pH of 5.0 and a temperature of 37˚C. At a temperature growth of 33˚C and a pH of 5.0,
the stationary phase was reached after 22 h, the viable cell number and the mean dry biomass
concentration were respectively of 8.3 × 109 CFU/mL and of 2.1 g/L. Resistance of Bifidobacterium
crudilactis FR62/b/3 to freeze-drying and effect of a variety of cryoprotectants to maintain the
viability were also evaluated. Sorbitol was the most suitable cryoprotectant for freeze-drying as
well as storage whereas sucrose and monosodium glutamate were only efficient during storage.
http://hdl.handle.net/2268/201932

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