Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896, Escherichia coli, Xanthomonas axonopodis, and Saccharomyces cerevisiae during freeze drying. Issue 2 (6th February 2017)

• Record Type: Journal Article
• Authors: Mohammadi-Gouraji, Elyas; Sheikh-Zeinoddin, Mahmoud; Soleimanian-Zad, Sabihe
• Is Part Of: British food journal. Volume 119:Issue 2(2017)
• Page Start: 331
• Page End: 341
• Publication Date: 2017-02-06
• Subjects: E. coli -- Freeze dying -- Gum Arabic -- L. plantarum subsp. plantarum PTCC 1896 -- Persian gum -- S. cerevisiae; Food industry and trade -- Periodicals; Food -- Marketing -- Periodicals; Food adulteration and inspection -- Periodicals; Food -- Periodicals; 381.456413
• DOI: 10.1108/BFJ-09-2016-0442
• Languages: English
• ISSNs: 0007-070X

Abstract

Abstract : Purpose: The purpose of this paper is to evaluate the protective effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum subsp. plantarum PTCC 1896, Escherichia coli, Xanthomonas axonopodis, and Saccharomyces cerevisiae during freeze drying. Design/methodology/approach: Cultures were harvested from the early stationary phase and enumerated after dilution according to the Milse Misra method. Bacterial suspensions were mixed with protective agents and frozen at –80°C before drying in a freeze dryer. Survival rates were determined both immediately during freeze drying and after 14 days of cold storage (at 4°C). Findings: Compared to gum Arabic 5 and 10 percent (W/V) or skim milk 10 percent (W/V), Persian gum 1 percent (W/V) showed no significantly different effects on the survival of Lactobacillus plantarum subsp. plantarum PTCC 1896 ( p <0.05). Similarly, no significant differences ( p <0.05) were observed between Persian gum 6 percent (W/V), gum Arabic 6 percent (W/V), the combination of Persian gum 3 percent (W/V) and gum Arabic 3 percent (W/V), and skim milk 10 percent (W/V) in terms of their effects on the survival of Escherichia coli . Skim milk 10 percent (W/V) was, however, found to have significant ( p <0.05) effects on the survival of Xanthomonas axonopodis and Saccharomyces cerevisiae . Statistically significant ( p <0.05) effects were observed after 14 days of cold storage (4°C) by Persian gum 6 percent (W/V) on the survival of Escherichia coli and by gum Arabic 6 percent (W/V) on the survival of Xanthomonas axonopodis and Saccharomyces cerevisiae . It was concluded that protective agents could be replaced by Persian gum for its effect on the survival rate of Escherichia coli and by skim milk for its effects on the survival of Xanthomonas axonopodis and Saccharomyces cerevisiae . Persian gum 6 percent (W/V) seemed to be the best protective agent for Escherichia coli during 14 days of its storage as gum Arabic 6 percent (W/V) seemed to have the same performance for Xanthomonas axonopodis and Saccharomyces cerevisiae . Persian gum 1 percent (W/V) was also found an alternative protective agent for the freeze drying of Lactobacillus plantarum subsp. plantarum PTCC 1896. Originality/value: As Iranian Persian gum is cheap due to its wide availability and seems to have effects similar to those of gum Arabic and skim milk at low concentrations, it may be considered a good candidate for industrial applications.