Response Surface Optimization of Lyoprotectant from Amino Acids and Salts for Bifidobacterium Bifidum During Vacuum Freeze-Drying

1. Carpenter, J.F. Pikal, M.J. Chang, B.S. & Randolph, T.W. (1997). Rational design of stable lyophilized protein formulations: some practical advice. Pharmaceutical Biotechnology. 13(8), 109-33. DOI: 10.1023/a:1012180707283.10.1023/A:1012180707283Search in Google Scholar

2. Champagne, C.P. Detournay, H. & Hardy, M. J. (1991). Effect of medium on growth and subsequent survival of Lactobacillus delbrueckii subsp.bulgaricus to freeze-drying. Journal of Industrial Microbiology & Biotechnology. 7(2), 147-149. DOI: 10.1007/BF01576077.10.1007/BF01576077Open DOISearch in Google Scholar

3. Chen, H. Wang, J. Luo, Q. & Shu, G. (2013). Effect of nahco3, mgso4, sodium ascorbate, sodium glutamate, phosphate buffer on survival of lactobacillus bulgaricus during freeze-drying. Advance Journal of Food Science & Technology, 5(6), 771-774. DOI: 10.19026/ajfst.5.3166.10.19026/ajfst.5.3166Open DOISearch in Google Scholar

4. Chen, H. Zhang, J. H. Qin, T. Qi, M. A. & Shu, G. W. (2014). Effects of sorbitol, mannitol and betaine on the freeze-drying of bifidobacterium bifidum. Food Science & Technology.Search in Google Scholar

5. Crowe, J. H. Oliver, A. E. & Tablin, F. (2002). Is there a single biochemical adaptation to anhydrobiosis?. Integrative & Comparative Biology, 42(3), 497. DOI: 10.1093/icb/42.3.497.10.1093/icb/42.3.497Open DOISearch in Google Scholar

6. Dianawati, D. Mishra, V. & Shah, N.P. (2013). Survival of Bifidobacterium longum, 1941 microencapsulated with proteins and sugars after freezing and freeze drying. Food Research International. 51(51), 503-509. DOI: 10.1016/j.foodres.2013.01.022.10.1016/j.foodres.2013.01.022Open DOISearch in Google Scholar

7. Fritzenfreire, C.B. Müller, C.M.O. Laurindo, J.B. & Prudêncio, E.S. (2010). The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese. Journal of Food Engineering. 96(4), 621-627. DOI: 10.1016/j.jfoodeng.2009.09.010.10.1016/j.jfoodeng.2009.09.010Open DOISearch in Google Scholar

8. Iaconelli, C. Lemetais, G. Kechaou, N. Chain, F. Bermúdez-Humarán, L.G. & Langella, P. (2015). Drying process strongly affects probiotics viability and functionalities. Journal of Biotechnology. 214, 17-26. DOI: 10.1016/j.jbiotec.2015.08.022.10.1016/j.jbiotec.2015.08.022Search in Google Scholar

9. Ji, Z.J. & Guo, D.J. (2008). Optimization of Formula of Protective Additive of Bifidobacterium by Kurtmann, L. Carlsen, C.U. Risbo, J. & Skibsted, L.H. (2009). Storage stability of freeze–dried Lactobacillus acidophilus, (La-5) in relation to water activity and presence of oxygen and ascorbate. Cryobiology. 58(2), 175-80. DOI:org/10.1016/j.cryobiol.2008.12.001.10.1016/j.cryobiol.2008.12.001Open DOISearch in Google Scholar

10. Leslie, S.B. Israeli, E. Lighthart, B. Crowe, J.H. & Crowe, L.M. (1995). Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying. Applied & Environmental Microbiology. 61(10), 3592-3597.10.1128/aem.61.10.3592-3597.1995Search in Google Scholar

11. Liu, L. F. & Meng, X.C. (2006). Damage by freeze-drying and protection of bifidobacterium. China Dairy Industry. 34 (1), 39-43.Search in Google Scholar

12. Ljm, L. Giwde, J. Meerdink, G. & Kvan,'T.R. (1997). Carbohydrates and the dehydration inactivation of Lactobacillus plantarum: the role of moisture distribution and water activity. Journal of Food Engineering. 31(2), 237-250. DOI: 10.1016/S0260-8774(96)00077-5.10.1016/S0260-8774(96)00077-5Open DOISearch in Google Scholar

13. Mattern, M. Winter, G. Kohnert, U. & Lee, G. (1999). Formulation of Proteins in Vacuum-Dried Glasses. II. Process and Storage Stability in Sugar-Free Amino Acid Systems. Pharmaceutical Development & Technology. 4(2), 199-208. DOI: 10.1081/PDT-100101354.10.1081/PDT-100101354Open DOISearch in Google Scholar

14. Morgan, C. & Vesey, G. (2009). Freeze-Drying of Microorganisms. Encyclopedia of Microbiology. 162-173. DOI:org/10.1016/B978-012373944-5.00114-0.10.1016/B978-012373944-5.00114-0Open DOISearch in Google Scholar

15. Ohtake, S. Schebor, C. Palecek, S.P. & Pablo, J.J.D. (2004). Effect of sugar–phosphate mixtures on the stability of DPPC membranes in dehydrated systems. Cryobiology. 48(1), 81-89. Ramchandran, L. & Shah, N.P. (2010). Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage. LWT - Food Science and Technology. 43(5), 819-827. DOI: 10.1016/j.lwt.2010.01.012.10.1016/j.lwt.2010.01.012Open DOISearch in Google Scholar

16. Ranadheera, R.D.C.S. Baines, S.K. & Adams, M.C. (2010). Importance of food in probiotic efficacy. Food Research International. 43(1), 1-7. DOI:org/10.1016/j.foodres.2009.09.009.10.1016/j.foodres.2009.09.009Open DOISearch in Google Scholar

17. Saadatzadeh, A. Fazeli, M.R. Jamalifar, H. & Dinarvand, R. (2013). Probiotic Properties of Lyophilized Cell Free Extract of Lactobacillus casei. Jundishapur Journal of Natural Pharmaceutical Products. 8(3):131-7.Search in Google Scholar

18. Santivarangkna, C. Kulozik, U. & Foerst, P.(2007). Alternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures. Biotechnology Progress. 23(2), 302-15. DOI: 10.1021/bp060268f.10.1021/bp060268fOpen DOISearch in Google Scholar

19. Sun, W. & Griffiths, M.W. (2000). Survival of bifidobacteria in yogurt and simulated gastric juice following immobilization in gellan–xanthan beads. International Journal of Food Microbiology. 61(1):17-25. DOI: 10.1016/S0168-1605(00)00327-5.10.1016/S0168-1605(00)00327-5Open DOISearch in Google Scholar

20. Thomas, H. Petra, F. & Ulrich, K. (2009). Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins. Food Hydrocolloids. 23(7), 1670–1677.10.1016/j.foodhyd.2009.01.006Search in Google Scholar

21. Tripathi, M.K. & Giri, S.K.(2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods. 9(9), 225-241.10.1016/j.jff.2014.04.030Search in Google Scholar

22. Wang, W. (2000). Lyophilization and development of solid protein pharmaceuticals. International Journal of Pharmaceutics. 203(1-2), 1–60. DOI: 10.1016/S0378-5173(00)00423-3.10.1016/S0378-5173(00)00423-3Open DOISearch in Google Scholar

23. Weinbreck, F. Bodnar, I. & Marco, M.L. (2009). Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products? International Journal of Food Microbiology. 136(3), 364-7. DOI: 10.1016/j.ijfoodmicro.2009.11.004.10.1016/j.ijfoodmicro.2009.11.00419948367Open DOISearch in Google Scholar

24. WHO, FAO. (2001). Report of a joint FAO/WHO expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria, 1-4 October 2001.(pp.1-34). Amerian Córdoba Park Hotel, Córdoba, Argentina.Search in Google Scholar

25. Yang, C.Y. Zhu, X.L. Fan, D.D. Mi, Y. Luo, Y.E. Hui, J.F. & Su, R. (2012). Optimizing the Chemical Compositions of Protective Agents for Freeze-drying Bifidobacterium longum BIOMA 5920. Chinese Journal of Chemical Engineering. 20(5), 930-936. DOI:org/10.1016/S1004-9541(12)60420-0.10.1016/S1004-9541(12)60420-0Open DOISearch in Google Scholar