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