Trial productions of freeze-dried Lactobacillus plantarum culture using dairy by-products as cryoprotectants: Viability and characterization of cultures

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dc.contributor.authorUcok, Gamze
dc.contributor.authorSert, Durmus
dc.date.accessioned2024-02-23T14:02:55Z
dc.date.available2024-02-23T14:02:55Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractThis study is a research on the utilization of dairy industry by-products in the practical production and long-term preservation of industrial microbial cultures. Accordingly, lyophilized cultures were obtained by freeze-drying of Lactobacillus plantarum bacteria in large quantities and for a constant period of time in skimmed milk-based medium containing 5% acid casein, rennet casein, whey and demineralized whey. The cryoprotectants did not have significant protection against freeze-drying process, moreover, the use of rennet casein significantly reduced viability. The efficiency of the preservatives in preserving the viability during storage was very successful compared to the control culture. Casein-enriched cultures had high water activity and moisture, but high viability was maintained during storage. The powder morphologies of the cultures were differentiated by the use of different cryoprotectants. Particle sizes of the cultures were parallel to the moisture content. Particle size and distribution increased with storage. By thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) analysis, it was determined that the addition of casein protein increased the degradation temperature of the cultures. The production of freeze-dried cultures became difficult with the use of casein. However, it was generally concluded that the protective properties of skimmed milk used for the preservation of L. plantarum could be improved by the addition of dairy by-products as a protective agent.en_US
dc.description.sponsorshipScientific Research Projects Coordinatorship of Necmettin Erbakan University, Turkey [181419001]en_US
dc.description.sponsorshipThis paper contains in part data from the doctoral thesis of G. Ucok. This work was supported financially by the Scientific Research Projects Coordinatorship of Necmettin Erbakan University, Turkey [grant number 181419001].en_US
dc.identifier.doi10.1016/j.fbio.2021.101541
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85122978879en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2021.101541
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11899
dc.identifier.volume46en_US
dc.identifier.wosWOS:000752750200004en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCryoprotectantsen_US
dc.subjectDairy By-Productsen_US
dc.subjectFreeze-Dried Cultureen_US
dc.subjectL. Plantarumen_US
dc.subjectPreservationen_US
dc.titleTrial productions of freeze-dried Lactobacillus plantarum culture using dairy by-products as cryoprotectants: Viability and characterization of culturesen_US
dc.typeArticleen_US

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