Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy
- Santos, Mauricio Ismael
- Gerbino, Oscar Esteban
- Araujo Andrade, Cuauhtemoc
- Tymczyszyn, Emma Elizabeth
- Gomez Zavaglia, Andrea
DOIAbstract
The ability of two types of galacto-oligosaccharides (GOS) and lactulose to protect Lactobacillus delbrueckii subsp. bulgaricus upon freeze-drying was evaluated on the basis of their capacity to form glassy structures, using near infrared (NIR) spectroscopy. After freeze-drying in the presence of protective agents, microorganisms were stored at 4 °C at different relative humidities (RH) (from 11 to 80%) up to 21 days. The loss of viability was determined by plate count and referred to viability before freeze-drying. For each storage condition, glass transition temperatures (Tg) were determined by differential scanning calorimetry (DSC). In parallel, near infrared spectra registered in the 900–1700 nm region provided information about viabil...
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