The aim of this study was to investigate the protective effects of galactooligosaccharides (GOS) and fructooligosaccharides (FOS) on Lactobacillus helveticus MB2-1 and Streptococcus thermophilus MB5-1 under centrifugation and lyophilization, as well as to determine the fermentation characteristics of the strains. Five indicators such as pH and residual sugar during fermentations of these two strains were measured, and their viable counts before and after centrifugation and lyophilization were determined when GOS and FOS were used as protective agents. The results showed that both L. helveticus MB2-1 and S. thermophilus MB5-1 had good substrate utilization ability and grew well, which could be used as starter cultures for dairy products. Moreover, the protective effect of FOS was better than that of GOS when L. helveticus MB2-1 and S. thermophilus MB5-1 were centrifuged. 300 g/L FOS could remain the bacterial viabilities of L. helveticus MB2-1 and S. thermophilus MB5-1 at 82.82% and 68.03%, respectively. However, 200 and 300 g/L GOS were better than that of FOS in protecting freeze-dried cells. In addition, the protective effects on L. helveticus MB2-1 was better than S. thermophilus MB5-1 at the same oligosaccharide concentration. This study demonstrated that oligosaccharides as a protective agent for lactic acid bacteria starter have broad application prospects.
HUANG Rong
,
ZHOU Ziwen
,
MO Qiaoya
,
DONG Mingsheng
,
RUI Xin
,
ZHANG Qiuqin
,
CHEN Xiaohong
,
LI Wei
. Protective effects of oligosaccharides on Lactobacillus helveticus andStreptococcus thermophilus during freeze-drying process[J]. Food and Fermentation Industries, 2019
, 45(17)
: 26
-31
.
DOI: 10.13995/j.cnki.11-1802/ts.020935
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