Agriculture & Food, Volume 2, 2014

Abstract: In this paper we studied the influence of freeze- drying with protectors on the safety of lactic acid microorganisms : Lactobacillus plantarum 53H, Lactobacillus plantarum 22, Lactobacillus plantarum 2, Lactobacillus cellobiosus 20, Lactobacillus acidophilus 27W, Lactobacillus curvatus 18d, Lactobacillus casei 139, Lactobacillus casei 173a, Lactobacillus salivarius 8e, Lactobacillus fermentium 27. Studies have shown that in all the freeze- drying of the culture maintainned a high cell viability using all three protectors (skimmed milk, skim milk + 7% glucose, 10 % sucrose + 1 % gelatin). Study antibiotic activity of lactic acid bacteria on pathogens (Bacillus subtilis, Esherichia coli, Bacillus cereus and Staphylococcus aureus) gave different results, some cultures have retained antibiotic activity and despite the safety of others is not retained viability antibiotic activity against pathogens. Of the three best preservation protectors used antibiotic activity was observed during lyophilization when used as a protective medium of skim milk.