Effects of different cryoprotectants on the viability of microencapsulated Lactobacillus plantarum CJLP133 during long-term storage

The present study aimed to identify the efficient cryoprotectants formulations on the survival of Lactobacillus plantarum CJLP133 microencapsulated in calcium alginate during freeze-drying. Trehalose, maltodextrin, sorbitol, sucrose, and soy peptone were selected to develop optimal formulations of cryoprotectants that were added to the calcium alginate microencapsulation using extrusion technology. The soy peptone after being combined with trehalose and maltodextrin was determined to have the highest cell viability than other combinations of sucrose and sorbitol during freeze-drying after microencapsulation (p <= 0.05). After storage for 12 weeks at 40 degrees C, the viability of microencapsulated L. plantarum was reduced by 1.03 log CFU mL(- 1), while free cell viability was reduced by 1.68 log CFU mL(- 1). Additionally, microencapsulated cells with cryoprotectants were resistant to simulated stomach-duodenum passage (SSDP) in vitro model, compared to free cells (p <= 0.05). This study highlighted that soy peptone was the most suitable cryoprotectant with trehalose and that the addition of maltodextrin during freeze-drying after microencapsulation of L. plantarum conferred enhanced survival during long-term storage at high temperatures and under adverse SSDP conditions.

Automated summary

The study aimed to find suitable cryoprotectant formulations to improve the survival rate of Lactobacillus plantarum CJLP133 microencapsulated in calcium alginate during freeze-drying. Optimal formulations of cryoprotectants were developed by adding trehalose, maltodextrin, sorbitol, sucrose, and soy peptone to the calcium alginate microencapsulation. The combination of soy peptone with trehalose and maltodextrin showed the highest cell viability during freeze-drying after microencapsulation (p <= 0.05).