Screening freeze-drying cryoprotectants for Saccharomyces boulardii by Plackett-Burman design

  • He Chen School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Zhangteng Lei School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Haiping Hong School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Yaling Zhai Shaanxi Pucheng Shiyang Feed Co. Xi’an,
  • Dan Huang Shaanxi Pucheng Shiyang Feed Co., Ltd., 715501, Xi’an
Keywords: Saccharomyces boulardii, freeze-drying, lyoprotectants, Plackett- Burman design

Abstract

As a lyophilized product, Saccharomyces boulardii has been commonly used to
treat diarrhea in adults. However, there are few studies focusing on the preparation
of its freeze-drying powder. This paper investigated the effect of lyoprotectants on
the freeze-drying survival rate and the number of viable cells for vacuum freezedried
powder of S. boulardii. Single factor experiment and Plackett-Burman
design were conducted to obtain the optimal compound lyoprotectant
formulations. The result showed that lactose, trehalose and sodium glutamate
could significantly enhance the freeze-drying survival rate of S. boulardii.
Meanwhile, all these three lyoprotectants showed positive effect on the freezedrying
survival rate of the yeast, and the optimal lyoprotectant composition for S.
boulardii was as follows: 18g/100mL lactose, 18g/100mL trehalose and
3g/100mL sodium glutamate.

Published
2016-06-15
How to Cite
Chen, He, Zhangteng Lei, Haiping Hong, Yaling Zhai, and Dan Huang. 2016. “Screening Freeze-Drying Cryoprotectants for Saccharomyces Boulardii by Plackett-Burman Design”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 40 (2), 83-97. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1513.
Issue
Vol 40 No 2 (2016)
Section
ORIGINAL ARTICLES

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