Production for High-vitality Starter Culture of <i>Lactobacillus plantarum</i> NDC 75017 by High Cell-density Cultivation and Low-temperature Vacuum Drying

• Hou Baochao

  Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University Bioengineering Institute, Wahaha R&D Center, Hangzhou Wahaha Group CO., LTD

• Wang Hui

  Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University

• Yan Tianwen

  Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University

• Shan Yi

  National Research Center of Dairy Engineering and Technology

• Zhou Wenqi

  Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University

• Zhang Lidong

  Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University

• Man Chaoxin

  National Research Center of Dairy Engineering and Technology Synergetic Innovation Center of Food Safety and Nutrition

• Deng Yu

  Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University

• Jiang Yujun

  Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University National Research Center of Dairy Engineering and Technology Synergetic Innovation Center of Food Safety and Nutrition

抄録

With the predominance of producing γ-aminobutyric acid (GABA) in milk fermentation as basis, the objective of this study was to investigate the production of high-vitality starter cultures by Lactobacillus plantarum NDC 75017. The strain, isolated from traditional yogurt in Inner Mongolia of China, can produce γ-aminobutyric acid-enriched fermented milk and possesses beneficial properties. In this study, the strain was grown in optimized mMRS media in 3.7 L fully instrumented fermenter to produce biomass. Cells grown in the stationary phase were harvested and freeze dried. The viable cell count was up to 2.22 × 10₁₁ CFU g⁻¹ of freeze-dried product upon the addition of 8% w/v trehalose, 4% w/v maltodextrin, 4% w/v L-glutamate sodium salt, and 10% w/v skim milk as cryoprotectants. These freeze dried cells were stored at temperatures of 25°C and 4°C and periodically checked for viability and preparation of fermented milk, which showed a higher cell viability and stability after stored at 4µC in 210 days. Based on our result, the high-viability starter cultures could be easily and economically produced.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 22 (4), 519-527, 2016

  公益社団法人 日本食品科学工学会

キーワード

• <i>Lactobacillus plantarum</i> NDC 75017
• high–cell density cultivation
• γ-aminobutyric acid
• high-vitality starter

詳細情報

• CRID: 1390001204459175680
• NII論文ID: 130005410928
• DOI: 10.3136/fstr.22.519
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/22/4/22_519/_pdf
• 本文言語コード: en
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