Tfd5505 table top freeze dryer

SPI was hydrolyzed with Prozyme according to the enzyme manufacturer’s instructions. Briefly, 20% (w/v) of SPI in distilled water was prepared, and the pH was adjusted to 7. The protein was digested by 3% Prozyme at 55 °C for 1 h. The sample was then autoclaved at 121 °C to stop the enzyme activity and to sterilize the sample. Lactobacillus rhamnosus EBD1 (2 × 10⁸ cfu/mL) in the starter culture was inoculated into a 500 mL Erlenmeyer flask containing the hydrolyzed SPI. Cultivation was carried out at 37 °C with 150 rpm of agitation. After 48 h incubation, the fermented sample (P-SPI) was freeze-dried with a TFD5505 table top freeze dryer (ilshinBioBase Co. Ltd., Dongducheon-si, Korea) and stored at −20 °C for further analysis.

The bacteria growth medium for the lactic acid bacteria consisted of 10% (w/v) Prozyme 2000p treated destarched rice powder in distilled water. The growth media was sterilized by autoclaving at 121 °C for 15 min before inoculating with lactic acid bacteria. E. faecium EBD1 (2 × 10⁸ cfu/mL) was transferred from an overnight culture to a 200 mL of autoclaved growth media (pH 6). The media was incubated at 37 °C with 150 rpm agitation for 48 h. The media was then centrifuged at 10,000× g for 10 min and the supernatant was freeze-dried using TFD5505 table top freeze dryer (ilshinBioBase Co. Ltd., Gyeonggi-do, Korea) and the dried samples were stored at −20 °C for further analysis. The final fermented product was labelled as Fermented DP.