Farklı Şekillerde Hazırlanarak Değişik Sürelerde Depolanan Liyofilize Edilmiş ve Dondurulmuş Doğal Laktik Asit Bakteri Sıvılarının Laktik Asit Bakteri Sayılarının Belirlenmesi

Abstract

Bu çalışma kapsamında, farklı seviyelerde sükroz ilavesi (%3, %5 ve %10) ve farklı sürelerde inkübasyonla (2, 5 ve 10 gün) hazırlanmış fermente edilmiş laktik asit bakteri (LAB) sıvılarının (pre-fermented juice (PFJ)), farklı kryoprotektan maddeler (trisodyum sitrat (TRIS) ve dimetil sülfoksit (DMSO)) kullanılarak, dondurma ve liyofilizasyon ile farklı depolama süreleri (bir ve üç ay) sonunda LAB sayıları ve canlılığının belirlenmesi amaçlanmıştır. Dondurulan fermente edilmiş LAB sıvılarında en yüksek LAB sayıları bir aylık depolamada 5 gün inkübe edilen TRIS ve %5 sükroz katkılı grupta elde edilirken, üç aylık depolama süresi sonunda ise 5 gün inkübe edilen TRIS ve %10 sükroz katkılı grupta elde edilmiştir (p<0.01). Liyofilize edilmiş PFJ’lerde en yüksek LAB sayıları bir aylık depolama süresi sonunda TRIS ve DMSO katkılı %10 sükroz eklenerek 5 gün inkübe edilen gruplarda elde edilmiştir. Üç aylık depolama uygulanan liyofilize edilmiş PFJ'lerde ise en yüksek LAB sayıları 5 gün inkübe edilen TRIS ve %5-%10 sükroz katkılı gruplarda ve 2 gün inkübe edilen DMSO ve %5 sukroz katkılı grupta belirlenmiştir (p<0.01). Çalışmada elde edilen sonuçlar genel olarak değerlendirildiğinde; sükroz seviyesi ile inkübasyon ve depolama süresinin uzamasına bağlı olarak LAB’nin canlılık oranlarında azalmalar görülmüştür. Kryoprotektan katkısının LAB’nin korunmasında olumlu etki yaptığı, liyofilizasyon işleminin ise derin dondurucuda dondurulma işlemine göre avantajlı olduğu söylenebilir.

Keywords

• Dondurulma
• Laktik asit bakterisi
• Liyofilizasyon

Supporting Institution

Harran Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

18012

Determination of Lactic Acid Bacterial Numbers of Lyophilized or Frozen Natural Lactic Acid Bacterial Liquids Prepared with Different Methods and Stored for Different Times

Abstract

In this study, it was aimed to determine the lactic acid bacterium (LAB) counts and viability of fermented lactic acid bacteria liquids (pre-fermented juice (PFJ)) prepared with different levels of sucrose (3%, 5% and 10%) addition and incubation at different times (2, 5 and 10 days), using different cryoprotectants (trisodiumcitrate (TRIS) and dimethylsulfoxide (DMSO)), freezing and lyophilization, and at the end of different storage periods (one and three months). In frozen PFJs, the highest LAB counts were obtained in the TRIS and 5% sucrose supplemented group incubated for 5 days in a one-month storage period, and in the TRIS and 10% sucrose supplemented group incubated for 5 days at the end of the three-month storage period (p<0.01). At the end of one month of storage, the highest LAB numbers in lyophilized PFJs were obtained in groups incubated for 5 days and supplemented with 10% sucrose with TRIS and DMSO. In lyophilized PFJs subjected to 3-month storage, the highest LAB numbers were determined in the TRIS and 5%-10% sucrose-supplemented groups incubated for 5 days and in the DMSO and 5% sucrose-supplemented group incubated for 2 days (p<0.01). When the results obtained in the study were evaluated in general, it was observed that the viability ratios of LAB decreased due to the sucrose level and the prolongation of incubation and storage time. It can be said that cryoprotectant additive has a positive effect on the preservation of LAB and lyophilization process is advantageous compared to freezing in the deep freezer.

Keywords

• Lactic acid bacteria
• Freezing
• Lyophilization

Project Number

18012

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