Author(s)

Girme Gisela, Arosemena Esteban Leonardo, Perez Lucia, Vera Rodrigo, Grau Eduard, Calvo M. Angeles

Grupo de Microbiología Aplicada y Medio-ambiental, Facultad de Veterinaria, Universidad Autónoma de Barcelona, Bellaterra (Barcelona), Spain.

Objective: The Response Surface Methodology (RSM) is a commonly used system to optimize cell viability of probiotic strains when they are subjected to different preservation and storage processes. Methods and Results: To determine the optimal levels of incorporation of several cry oprotectants (skim milk, sucrose and trehalose) in the freeze-drying process of Lactobacillus plantarum, a range of experiments based on a Rotational Central Composite design (CCD) were conducted. The results were adjusted to a quadratic model, resulting in the presence of interaction between the different variables. Solving a regression equation, we obtained the optimum concentrations of cryoprotective agents: 24.06% milk powder, 6.22% sucrose, 5.63% trehalose. To visualize the interactions between the three variables involved in the study, Design Expert? software was used. Conclusions: The analysis reveals that while trehalose has a direct effect on the viability of L. plantarum, skim milk and sucrose exert quadratic effects. There are also interactions between cryoprotectants, which emphasize the synergies produced between milk and sucrose and between sucrose and trehalose, which allows maintaining the viability of L. plantarum. Significance and Impact of the Study: The addition of new oligosaccharides as trehalose in premixtures for functional feed can maintain the viability of L. plantarum during longer periods of time, ensuring the proper administration of probiotics to their destinations.

Cryoprotectants, Freeze-Drying Process, Probiotics, Response Surface Methodology, Central Composite Design

Gisela, G. , Leonardo, A. , Lucia, P. , Rodrigo, V. , Eduard, G. and Angeles, C. (2014) Enhacement of the Viability of Lactobacillus plantarum during the Preservation and Storage Process Based on the Response Surface Methodology. Food and Nutrition Sciences, 5, 1746-1755. doi: 10.4236/fns.2014.518188.