Enhancement of viability of a probiotic Lactobacillus strain for poultry during freeze-drying and storage using the response surface methodology

Anahita Khoramnia, Norhani Abdullah, Siew Ling Liew, Chin Chin Sieo, Kalavathy Ramasamy, Yin Wan Ho

    Research output: Contribution to journalArticle

    15 Citations (Scopus)

    Abstract

    A rotatable central composite design (CCD) was used to study the effect of cryoprotectants (skim milk, sucrose and lactose) on the survival rate of a probiotic Lactobacillus strain, L. reuteri C10, for poultry, during freeze-drying and storage. Using response surface methodology, a quadratic polynomial equation was obtained for response value by multiple regression analyses: Y=8.59546-0.01038 X1-0.09382 X2-0.07771 X3-0.054861 X1 2-0.04603X3 2-0.10938 X1X2. Based on the model predicted, sucrose exerted the strongest effect on the survival rate. At various combinations of cryoprotectants, the viability loss of the cells after freeze-drying was reduced from 1.65log colony forming units (CFU)/mL to 0.26-0.66log CFU/mL. The estimated optimum combination for enhancing the survival rate of L. reuteri C10 was 19.5% skim milk, 1% sucrose and 9% lactose. Verification experiments confirmed the validity of the predicted model. The storage life of freeze-dried L. reuteri C10 was markedly improved when cryoprotectants were used. At optimum combination of the cryoprotectants, the survival rates of freeze-dried L. reuteri C10 stored at 4°C and 30°C for 6 months were 96.4% and 73.8%, respectively. Total viability loss of cells which were not protected by cryoprotectants occurred after 12 and 8 weeks of storage at 4°C and 30°C, respectively.

    Original languageEnglish
    Pages (from-to)127-135
    Number of pages9
    JournalAnimal Science Journal
    Volume82
    Issue number1
    DOIs
    Publication statusPublished - Feb 2011

    Fingerprint

    Freeze Drying
    Probiotics
    Lactobacillus
    cryoprotectants
    freeze drying
    Poultry
    response surface methodology
    probiotics
    Sucrose
    poultry
    viability
    Lactose
    survival rate
    Cell Survival
    Milk
    Stem Cells
    sucrose
    skim milk
    lactose
    Lactobacillus reuteri

    Keywords

    • Cryoprotectants
    • Freeze-drying
    • Probiotic
    • Response surface methodology
    • Storage

    ASJC Scopus subject areas

    • Agricultural and Biological Sciences(all)

    Cite this

    Enhancement of viability of a probiotic Lactobacillus strain for poultry during freeze-drying and storage using the response surface methodology. / Khoramnia, Anahita; Abdullah, Norhani; Liew, Siew Ling; Sieo, Chin Chin; Ramasamy, Kalavathy; Ho, Yin Wan.

    In: Animal Science Journal, Vol. 82, No. 1, 02.2011, p. 127-135.

    Research output: Contribution to journalArticle

    Khoramnia, Anahita ; Abdullah, Norhani ; Liew, Siew Ling ; Sieo, Chin Chin ; Ramasamy, Kalavathy ; Ho, Yin Wan. / Enhancement of viability of a probiotic Lactobacillus strain for poultry during freeze-drying and storage using the response surface methodology. In: Animal Science Journal. 2011 ; Vol. 82, No. 1. pp. 127-135.
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