Impact of cryoprotectants during freeze drying on Lactobacillus plantarum viability and their role in enhancing probiotic storage stability

This research investigated the prebiotic potential of various cryoprotectants and the protective effect of 10% (m/v) of skimmed milk, inulin, maltodextrin and sucrose as cryoprotectants on Lactobacillus plantarum during freeze drying. Improved survival of L. plantarum during freeze drying was observed with all cryoprotectants. Skimmed milk demonstrated the highest protection after freeze drying, with a survival rate of 91% and viable cell counts of 9.1 ×10^8 (CFU/ml) from an initial cell count prior to drying of 1.0×10^9 (CFU/ml). Inulin demonstrated high protective efficiency, with 85% viability maintained during freeze drying which resulted in final cell counts of 1.1×10^9 (CFU/ml) from an initial cell count of 1.3 ×10^9 (CFU/ml).The data set contains:1. OD and pH reading measured during the growth of Lactobacillus plantarum in media, each supplemented with various concentrations of glucose, inulin, maltodextrin and sucrose respectively2. CFU counts and respective viabilities of L. plantarum after freeze drying and during storage periods, using various cryoprotectants.3. OD and pH reading measured during the re- growth of Lactobacillus plantarum in media before freeze drying, after freeze during and over storage 4. SEM and TEM images of freeze dried L.plantarum in various cryoprotectants本研究探究了多种冷冻保护剂（cryoprotectants）的益生潜能，以及10%（质量体积比，m/v）脱脂乳粉、菊粉、麦芽糊精与蔗糖作为冷冻保护剂，在植物乳杆菌（Lactobacillus plantarum）冷冻干燥过程中的保护效果。所有供试冷冻保护剂均可提升植物乳杆菌在冷冻干燥环节的存活率。其中脱脂乳粉的保护效果最优，冷冻干燥后存活率达91%；当初始菌落数为1.0×10^9 CFU/ml时，最终活菌数可达9.1×10^8 CFU/ml。菊粉亦展现出优异的保护效率，冷冻干燥过程中存活率维持在85%；当初始菌落数为1.3×10^9 CFU/ml时，最终活菌数可达1.1×10^9 CFU/ml。 本数据集包含以下内容： 1. 分别添加不同浓度葡萄糖、菊粉、麦芽糊精与蔗糖的培养基中，植物乳杆菌培养过程中测得的光密度（OD）与pH值数据； 2. 采用不同冷冻保护剂时，植物乳杆菌经冷冻干燥后及贮藏周期内的菌落形成单位（CFU）计数与对应存活率数据； 3. 冷冻干燥前、冷冻干燥后以及整个贮藏期内，植物乳杆菌在培养基中复苏生长时测得的光密度与pH值数据； 4. 不同冷冻保护剂体系下，冷冻干燥后植物乳杆菌的扫描电镜（SEM）与透射电镜（TEM）图像数据。