By Xiong Changwu
23 May, 2022
The freeze-drying survival rate is an important technical indicator in the production and processing of lactic acid bacteria, which has a significant impact on the production and efficiency of the enterprise. The factors affecting the freeze-drying survival rate of lactic acid bacteria include freeze-drying protective agent, freeze-drying process and the physiological state of lactic acid bacteria.
The cultivation process of lactic acid bacteria will use a large number of organic nitrogen sources, and the difference in the nutritional properties of the organic nitrogen sources will affect the physiological and biochemical state of the lactic acid bacteria, thus showing certain differences in the shape and vitality of the bacteria, and the differences in these characteristics will also be affected. Ultimately, it has an important impact on the survival rate of lactic acid bacteria in the later freeze-drying process.
From the results in the above figure, we can find that the same strain is cultivated with different types of yeast extract, and the morphology of the bacteria is significantly different. Among them, the Angel yeast extract FM503 is used as the nitrogen source to cultivate the shortest bacteria, and the size of the bacteria.
Yeast extracts with other nutritional properties were cultivated as nitrogen sources, and the mycelium appeared, and the lengths of the cells were inconsistent. Angel Yeast extract powder FM503 is rich in nucleic acid substances and nutrients necessary for the synthesis of important genetic materials, which can effectively promote the division of microbial cells and maintain the normal cell shape of lactic acid bacteria.
It can be seen from the results in the above figure that, by changing the morphology of the bacteria without yeast extract, although the effect on the biomass（OD600）is not obvious, there is a big difference in the change of the number of viable bacteria, among which Angel yeast extract powder FM503 is used as the Compared with other nutritional types of yeast extract, the nitrogen source can increase the number of viable bacteria by 2 times, and can significantly increase the number of viable bacteria under the same OD conditions.
Through freeze-drying experiments, it can be found that FM503 not only increases the number of viable bacteria by changing the shape of the cells and shortening the length of the cells, but also has the highest relative freeze-drying survival rate compared with similar products, and the survival rate is twice that of other yeast extracts.
Through the relevant content of this study, it can be found that Angel yeast extract powder FM503 has the effect of promoting the division of lactic acid bacteria, stabilizing the shape of the bacteria, and then increasing the number of viable bacteria per unit of fermentation and the survival rate of freeze-drying. The morphology provides a certain direction to improve the stability of the bacteria.
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