ARTICLE TYPE : RESEARCH ARTICLE
Published on : 29 Oct 2026,
Volume - 2
Journal Title :
WebLog Journal of Microbiology
| WebLog J Microbiol
| WJM
Source URL:
https://weblogoa.com/articles/wjm.2026.j2901
Permanent Identifier (DOI) :
The Influence of Protective Agents in the Formulation of Freeze-Dried Lactobacillus salivarius I 24 on the Survival Rate During Storage
2Bioprocessing and Biomanufacturing Research Complex, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
Abstract
The exploitation of probiotic microorganisms particularly in the food industries is mainly owing to public acceptance and health awareness. The production of probiotic bacteria with a large number of uninjured and viable cells is important in ensuring their effective commercial applications. Liquid and frozen concentrates have been extensively used in the past, but the culture stability and savings in the costs of transportation and storage can be improved using freeze dried formulation. The effect of different protective agents on the viability of Lactobacillus salivarius I 24 subjected to freeze drying and stored at different temperatures was studied. Several additives were tested as protective agents and the maximum viability after freeze-drying was obtained with the combination of skim milk and sucrose (65%). It was also found that of the temperature (-30, 4 and 30°C) tested, -30°C was the best temperature for the storage of freeze-dried L. salivarius I 24.
Keywords: Cryoprotectant; Freeze Drying; Lactic Acid Bacteria; Probiotic
Citation
Ming LC, Halim M, Kapri MR, Ariff AB. The Influence of Protective Agents in the Formulation of Freeze-Dried Lactobacillus salivarius I 24 on the Survival Rate During Storage. WebLog J Microbiol. wjm.2026.j2901. https://doi.org/10.5281/zenodo.23911539