Freeze drying of Lactobacillus plantarum GP in the presence of wall materials to achieve improved survival and retention of probiotic functionality during storage. L. plantarum cells were lyophilized in the presence of inulin, fructooligosaccharides, lactulose, and/or skim milk. The lyophilized vials were stored at 8–10 °C up to 6 months and cells from these vials were evaluated for their probiotic functionality. L. plantarum GP freeze dried in the presence of wall material lactulose displayed viability of 98 ± 2.8% promising survival rate in the stress conditions of human digestive tract. The freeze dried cells of Lactobacilli retained the ability to adhere intestinal mucin layer, form biofilm, inhibit food spoilage and enteropathogens, produce β-galactosidase, bile salt hydrolase and γ-amino butyric acid, remove cholesterol, and scavenge DPPH radical. Lyophilized cells of L. plantarum GP retained all the functional characteristics without any significant loss during storage, which prompts to incorporate prebiotics for the development of stable functional food products.

中文翻译：

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冻干植物乳杆菌GP的益生菌潜力

在有壁材的情况下冷冻植物乳杆菌GP进行干燥，以提高储存期间益生菌功能的存活率和保留率。在菊粉，低聚果糖，乳果糖和/或脱脂乳存在下将植物乳杆菌冻干。冻干的小瓶在8–10°C下保存长达6个月，并评估了这些小瓶中的细胞的益生菌功能。在壁物质乳果糖存在下冷冻干燥的植物乳杆菌GP显示出98±2.8％的生存力，在人的消化道应激条件下有希望的存活率。乳杆菌的冷冻干燥细胞保留了粘附肠粘蛋白层，形成生物膜，抑制食物变质和肠病原体，产生β-半乳糖苷酶，胆汁盐水解酶和γ-氨基丁酸，去除胆固醇的能力。并清除DPPH自由基。植物乳杆菌GP的冻干细胞保留了所有功能特性，在储存过程中没有任何明显损失，这促使掺入益生元来开发稳定的功能性食品。