Effect of ginseng polysaccharide on the stability of lactic acid bacteria during freeze-drying process and storage.

摘要: Lactic acid bacteria (LAB) quickly attenuate or are killed during the freeze-drying process and storage. The effect of some natural polysaccharides, which known as potent antitumor immunomodulating substances, on viability LAB,Lactobacillus acidophilus andBifidobacterium breve, storage were investigated. Among polysaccharides tested, red ginseng polysaccharide (RGP) chitosan significantly inhibited cell death LAB freeze-drying, fucoidan RGP most potently protected stabilities addition comparable to that skimmed milk. However, white (WGP) did not promote stability. When 5% milk/5% treated freeze-dried stored, their viabilities found be higher those with 10% RGP. stabilizing RGP/5% milk stability was treatment Based these findings, we believe beneficially improves freeze-dry