Advanced SearchSearch Tips
The Effects of Freeze Drying and Rehydration on Survival of Microorganisms in Kefir
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
The Effects of Freeze Drying and Rehydration on Survival of Microorganisms in Kefir
Chen, Hsi-Chia; Lin, Chin-Wen; Chen, Ming-Ju;
  PDF(new window)
The purpose of this research was to study the effect of freeze drying on the microorganisms in kefir. Influences of lyoprotectants and rehydrated media (water at , ; 10% reconstituted milk at , ) on the viability of lactic acid bacteria and yeasts in freeze-dried kefir were investigated. Kefir was made from cow milk which was inoculated with 5% kefir grains, and incubated at for 20 h. Lyoprotectants (galactose, lactose, maltose, sucrose and trehalose) were added independently before dehydration of kefir by freeze drying. Results indicated significant loss in viability of microorganisms in kefir after freeze-drying. Addition of 10% galactose or 10% sucrose as lyoprotectants significantly increased the survival rates of both lactic acid bacteria and yeasts (p<0.05). The rehydration temperature showed the best viabilities for yeasts, however, viability was not significantly affected by rehydration media (p>0.05).
 Cited by
Biotechnological innovations in kefir production: a review, British Food Journal, 2008, 110, 3, 283  crossref(new windwow)
PROCESS OPTIMIZATION FOR A NOVEL KEFIR CANDY WITH HIGH PROBIOTIC VIABILITY, Journal of Food Process Engineering, 2011, 34, 2, 427  crossref(new windwow)
MTCC 2396 Using Tungsten Halogen Radiation: Optimization of Moisture Content and α-Amylase Activity, Drying Technology, 2014, 32, 7, 801  crossref(new windwow)
Kefir: A Multifaceted Fermented Dairy Product, Probiotics and Antimicrobial Proteins, 2014, 6, 3-4, 123  crossref(new windwow)
LMG 13197: design and characterisation, Journal of Microencapsulation, 2015, 32, 8, 820  crossref(new windwow)
Métodos de conservación para actinobacterias con actividad solubilizadora de fósforo, Revista Colombiana de Biotecnología, 2016, 18, 2, 32  crossref(new windwow)
Abadias, M., A. Benabarre, N. Teixido, J. Usall and I. Vi. 2001. Effect of freeze drying and protectants on viability of the biocontrol yeast Candida sake. Int. J. Food Microbiol. 65:173- 182 crossref(new window)

Brennan, M., B. Wanismail, M. C. Johnson and B. Ray. 1986. Cellular damage in dried Lactobacillus acidophilus. J. Food Prot. 49:47-50 crossref(new window)

Carvalho, A. S., J. Siva, P. Ho, P. Teixeira, F. X. Malcata and P. Gibbs. 2004. Relevant factors for the preparation of freezedried lactic acid bacteria. Int. Dairy J. 14:835-847 crossref(new window)

Carvalho, A. S., J. Silva, P. Ho, P. Teixerira, F. X. Malcata and P. Gibbs. 2002. Effect of additives on survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage. Biotechnol. Lett. 24:1587-1591 crossref(new window)

Champagne, C. P., H. Detournay and M. J. Hardy. 1991. Effect of medium on growth and subsequent survival of Lactobacillus delbrueckii subsp. bulgaricus to freeze-drying. J. Ind. Microbiol. 7:147-152 crossref(new window)

Chen, M. J. and C. W. Lin. 2005. Study of the Microbial and chemical propertiesof goat milk kefir produced by inoculation with taiwanese kefir grains. Asian-Aust. J. Anim. Sci. 18(5):711-715 crossref(new window)

Conrad, P. B., D. P. Miller, P. R. Cielenski and J. J. De Pablo. 2000. Stabilization and Preservation of Lactobacillus acidophilus in saccharide matrices. Cryobiol. 41:17-24 crossref(new window)

Diniz-Mendes, L., E. Bernardes, P. S. de Araujo and A. D. Panek. 1999. Preservation of frozen yeast cells by trehalose. Biotechnol. Bioeng. 65:573-578

FAO/WHO. 1977. Report joint FAO/WHO expert committee on the code of principles concerning milk and milk products. FAO/WHO, Rome

Font de Valdez, G., G. De Giori, A. P. de Ruiz Holgado and G. Oliver. 1983. Protective effect of adonitol on lactic acid bacteria subjected to freeze-drying. Appl. Environ. Microbiol. 45:302-304

Fry, R. M., and R. I. M. Greaves. 1966. The survival of bacteria during and after drying. J. Hyg. 49:220-246 crossref(new window)

Guzel-Seydim, Z., A. C. Seydim and A. K. Greene. 2000. Organic acids and volatile flavor components evolved during refrigerated storage of kefir. J. Dairy Sci. 83:275-277 crossref(new window)

Heckley, R. J. and J. Quay. 1983. Adventitious chemistry at reduced water activities: free radicals and polyhydroxy agents. Cryobiol. 20:613-616 crossref(new window)

Irigoyen, A., I. Arana, M. Castiella, P. Torre and F. C. Ibanez. 2005. Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chem. 90:613-620 crossref(new window)

Leslie, S. B., E. Israeli, B. Llighthart, J. H. Crowe and L. M. Crowe. 1995. Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying. Appl. Environ. Microbiol. 61:3592-3597

Lin, C. W., H. L. Chen and J. R. Liu. 1999. Identification and characterization of lactic acid bacteria and yeasts isolated from kefir grains in Taiwan. Aust. J. Dairy Technol. 54(1):14-18

Linders, L. J. M., G. I. W. de Jong, G. Meerdink and K. van't Riet. 1997. Carbohydrates and the dehydration inactivation of Lactobacillus plantarum: the role of moisture distribution and water activity. J. Food Eng. 31:237-250 crossref(new window)

Liu, J. R., Y. Y. Lin, M. J. Chen, L. Y. Chen and C. W. Lin. 2005. Antioxidative activities of kefir. Asian-Aust. J. Anim. Sci. 18:567-573 crossref(new window)

Lodato, P., M. Segovia de Huergo and M. P. Buera. 1999. Viability and thermal stability of a strain of Saccharomyces cerevisiae freeze-dried in different sugar and polymer matrices. Appl. Microbiol. Biotechnol. 52:215-220 crossref(new window)

SAS Institute Inc. 2001. SAS/STAT User's Guide: Version 8th edn. SAS Institute Inc., Cary, North Carolina

Zayed, G. and Y. H. Roos. 2004. Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage. Precess Biochem. 39:1081-1086 crossref(new window)