Penggunaan Berbagai Jenis Bahan Pelindung untuk Mempertahankan Viabilitas Bakteri Asam Laktat yang Diisolasi dari Air Susu Ibu (ASI) pada Proses Pengeringan Beku dan Penyimpanan

Abstract

LActic acid bacteria are the most important bacteria having potential as probiotic. The objectivies of the present study were to evaluate cryogenic agent to protect the viability of lactobacilli during freeze dryaing and to calculate the shelf-life of freeze dried lactic acid bacteria culture. Four cryogenic agent, i.e. sucrose, lactose, skim milk and maltodextrin, were used in freeze drying of three species of lactic acid bacteria, i.e. Pediococcus pentosaceus A16, Lactobacillus brevis A17 and Lactobacillius rhamnosus R21 isolated from breast milk.