Maximization of Growth and Storage of Locally Isolated Lactobacillus Salivarius Subsp. Salivarius with High Stability and Functionality

摘要: This study, conforms the protocol adopted to agree with bio-safety aspects of Lactobacillus salivarius subsp. including evaluation viability during storage and incubation free cells under starving conditions for optimization various process parameters such as heat, high concentration salt, inoculums’ size, pH have been studied. A time course experiment was conducted incorporating all optimized parameters. study improves production, functionality enlargement commercial availability one important probiotics in drugs, food feed. Estimated optimum established growth are follows: =6.5; temperature = 37-40°C inoculums size =5 % (w/v) salt 6.0% (w/v). The stability cultures excellent freeze-dried form frozen at - 45°C or less 10 months.