Mg2+improves the thermotolerance of probioticLactobacillus rhamnosusGG,Lactobacillus caseiZhang andLactobacillus plantarumP-8

摘要

Significance and Impact of the Study: In order to improve the productivity and stability of live probiotics,extensive investigations have been carried out to improve thermotolerance of probiotics. However,most of these studies focused on the effects of carbohydrates, proteins or amino acids. The rolesof inorganic salts in various food materials, which have rarely been reported, should be consideredwhen incorporating probiotics into these foods. In this study, Mg2+ was found to play a significant rolein the thermotolerance of probiotic lactobacilli. A novel strategy may be available in the near future byemploying magnesium salts as protective agents of probiotics during manufacturing process