Flaxseed cake, obtained from the cold-pressed oils industry, was ground, sieved to a diameter of less than 600µm, sterilized, and diluted in distilled water at 10 % (w/v). After L. acidophilus inoculation, one sample was fermented, incubated at 4 °C for 1 h, frozen, and freeze-dried, while the other was subjected to every step but fermentation. The lyophilized probiotic powder was examined for probiotic viability and antioxidant capacity.
The probiotic culture showed a high survival rate in both samples. The fermentation decreased probiotic viability during the lyophilization procedure by 13 % but significantly increased the antioxidant activity of probiotic powder. The results indicate that flaxseed cake is a good probiotic carrier.
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