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

<div>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 <i>Lactobacillus plantarum </i>during freeze drying<i>.</i> 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).<br></div><div><br></div><div>The data set contains:</div><div><br></div><div>1. OD and pH reading measured during the growth of <i>Lactobacillus plantarum in media, each supplemented with various concentrations of glucose, inulin, maltodextrin and sucrose respectively</i><br></div><div><i>2. CFU counts and respective viabilities of L. plantarum after freeze drying and during storage periods, using various cryoprotectants.</i></div><div><i>3. O</i>D and pH reading measured during the re- growth of <i>Lactobacillus plantarum in media before freeze drying, after freeze during and over storage </i></div><div><i>4. SEM and TEM images of freeze dried L.plantarum in various cryoprotectants</i></div>