Mg2+ improves the thermotolerance of probiotic Lactobacillus rhamnosus GG, Lactobacillus casei Zhang and Lactobacillus plantarum P-8
Résumé
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 roles
of inorganic salts in various food materials, which have rarely been reported, should be considered
when incorporating probiotics into these foods. In this study, Mg2+ was found to play a significant role
in the thermotolerance of probiotic lactobacilli. A novel strategy may be available in the near future by
employing magnesium salts as protective agents of probiotics during manufacturing process
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