Production of lyophilized culture of Lactobacillus acidophilus with preserving cell viability

Moo Heon Kang, Vibhor Saraswat, Jeewon Lee, Young Hoon Park

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Optimal lyophilization process was developed for manufacturing the dried product of Lactobacillus acidophilus with high cell viability. Three major factors, freezing rate, specific surface area of samples, and stabilizer type and their synergy were shown to play a crucial role in the development of an effective lyophilization process. Finally we found an optimal combination among three process parameters mentioned above: an exceptionally high cell survival percentage of 90% was achieved using the 8.28 cm-1 specific surface area of samples, slow freezing rate, and a stabilizer composition of 4% skim milk +1% glycerol +0.1% calcium chloride.

Original languageEnglish
Pages (from-to)36-40
Number of pages5
JournalBiotechnology and Bioprocess Engineering
Volume4
Issue number1
Publication statusPublished - 1999
Externally publishedYes

Fingerprint

Lactobacillus acidophilus
Freeze Drying
Cell culture
Freezing
Specific surface area
Cell Survival
Cells
Calcium Chloride
Calcium chloride
Glycerol
Milk
Chemical analysis

Keywords

  • Lactobacillus acidophilus
  • Lyophilization
  • Survival percentage

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology
  • Biomedical Engineering
  • Bioengineering

Cite this

Production of lyophilized culture of Lactobacillus acidophilus with preserving cell viability. / Kang, Moo Heon; Saraswat, Vibhor; Lee, Jeewon; Park, Young Hoon.

In: Biotechnology and Bioprocess Engineering, Vol. 4, No. 1, 1999, p. 36-40.

Research output: Contribution to journalArticle

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