title: Spirulina enhances the viability of Lactobacillus rhamnosus E/N after freeze-drying in a protective medium of sucrose and lactulose.
abstract: OBJECTIVE
  Response surface methodology (RSM) was used to optimize a protective medium for enhancing the viability of Lactobacillus rhamnosus E/N cells during lyophilization.
  
  
  RESULTS
  Spirulina, sucrose and lactulose were selected, on the basis of a Plackett-Burman factorial design, as important protectants having the following protective effects on cell viability: 102.025, 36.885 and -34.42, respectively. A full-factorial central composite design was applied to determine optimal levels of three used agents.
  
  
  CONCLUSIONS
  The optimal protective medium composition was determined to be: Spirulina 1.304% (w/v), lactulose 5.48% (w/v), and sucrose 13.04% (w/v) (Polish Patent P-393189). The predictive value of cell viability in this medium was 89.619%, and experimental viability obtained during freeze-drying was 87.5%.
  
  
  CONCLUSIONS
  In this study, Spirulina was used for the first time as the protective agent in freeze-drying medium, significantly increasing lactobacilli viability and giving synbiotic character of the final product.
authors.affiliation: Department of Biotechnology, Human Nutrition and Science of Food Commodities, University of Life Sciences in Lublin, Lublin, Poland. monika.kordowska-wiater@up.lublin.pl
authors.forename: M
authors.initials: M
authors.lastname: Kordowska-Wiater
authors.forename: A
authors.initials: A
authors.lastname: Waśko
authors.forename: M
authors.initials: M
authors.lastname: Polak-Berecka
authors.forename: A
authors.initials: A
authors.lastname: Kubik-Komar
authors.forename: Z
authors.initials: Z
authors.lastname: Targoński
mesh_terms: D005612:Freeze Drying / Q000379:methods*; D052201:Lacticaseibacillus rhamnosus / Q000166:cytology / Q000502:physiology*; D007792:Lactulose; D050296:Microbial Viability; D011309:Preservation, Biological / Q000379:methods*; D053545:Spirulina; D013395:Sucrose
chemical_list: D007792:Lactulose; D013395:Sucrose