Control of cell morphology of probiotic Lactobacillus acidophilus for enhanced cell stability during industrial processing

Senz, Martin; Lengerich, Bernhard van; Bader, Johannes; Ståhl, Ulf

doi:10.1016/j.ijfoodmicro.2014.09.015

Cited by 27 publications

(25 citation statements)

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“…Previous studies revealed strong interrelations between the applied culture medium and the cell morphology and stability of L. acidophilus NCFM cultures during freezing, drying, and storage of the corresponding bacterial preparations [20]. In the same study it was also demonstrated that the growth performance-including the formation of populations with small mean cell sizes-was positively affected by applying a media heat sterilization process and thus probably related to Maillard reaction products (MRPs).…”

Section: Introductionmentioning

confidence: 83%

“…Samples of the corresponding cultures were prepared via freeze-drying as described previously [20], and dried samples were coated with gold using the Sputter Coater JEOL JFC-1200 (JEOL Ltd., Tokyo, Japan). Subsequently, scanning electron microscope (SEM) images were acquired on a JSM-6610LV Scanning Electron Microscope (JEOL Ltd., Tokyo, Japan), equipped with a tungsten filament gun, operating at 10.0 mm WD and 5 kV.…”

Section: Scanning Electron Microscope Imagesmentioning

confidence: 99%

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Influence of Media Heat Sterilization Process on Growth Performance of Representative Strains of the Genus Lactobacillus

et al. 2019

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Lactic acid bacteria (LAB) are widely applied microorganisms in food, feed, and beverage applications, where they can provide essential functionality for product modification, increase product shelf life, or act as beneficial organisms after consumption. Among these, strains of the genus Lactobacillus are often used as starters, probiotics, or biopreservatives. For all these types of bacterial preparations, a transportable shelf-stable form of concentrated bacteria, preserving their intrinsic properties, is essential for commercial distribution. Former studies revealed a relationship between the culture medium, cellular morphology, and the robustness of Lactobacillus acidophilus NCFM (name derived from North Carolina Food Microbiology) cultures. Due to these insights, a multitude of Lactobacillus strains representative of the genus were screened regarding their sensitivity to thermal medium pretreatment possibly accompanied by the alteration of their chemical composition, such as the formation of Maillard reaction products (MRPs). This study reveals a quite diverse and different growth behavior of those strains in the form of altered or non-altered cell concentrations and the size distributions of the populations, whereby five strains of the L. delbrueckii group in particular showed increased cell concentrations combined with decreased mean cell volumes. The results are of both scientific and industrial relevance, as they highlight the necessity to consider and understand the effects of media sterilization for the applied production strain.

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Section: Introductionmentioning

confidence: 83%

Section: Scanning Electron Microscope Imagesmentioning

confidence: 99%

Influence of Media Heat Sterilization Process on Growth Performance of Representative Strains of the Genus Lactobacillus

et al. 2019

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“…35 In addition, the stability of probiotic bacteria is dependent on many factors (eg, storage conditions). 36,37 Therefore, it would not have been possible to compare doses of probiotics.…”

Section: Discussionmentioning

confidence: 99%

Association of Early Exposure of Probiotics and Islet Autoimmunity in the TEDDY Study

et al. 2016

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“…Pleomorphism, defined as variation in size or shape of a bacterial cell, is described for different Lactobacillicae in response to the absence of deoxyribosides, vitamin B 12 , or divalent cation. Culture broth composition is correlated with the morphology of L. acidophilus NCFM (Senz et al, 2015). Different sizes in microscopy morphology might depend on nutrient composition in culture medium.…”

Section: Discussionmentioning

confidence: 99%

Lactobacillus paraplantarum 11-1 Isolated from Rice Bran Pickles Activated Innate Immunity and Improved Survival in a Silkworm Bacterial Infection Model

et al. 2017

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Lactic acid bacteria (LAB) have high immune system-stimulating activity and are considered beneficial for human health as probiotics in the gut. The innate immune system is highly conserved between mammals and insects. Microbe-associated molecular patterns (e.g., peptidoglycan and β-glucan) induce cytokine maturation, which, in silkworm larvae, leads to muscle contraction. The purpose of this study is to find a novel probiotic by using silkworm muscle contraction assay. In the present study, we isolated LAB derived from rice bran pickles. We selected highly active LAB to activate the innate immune system of the silkworm, which was assayed based on silkworm muscle contraction. Of various LAB, L. paraplantarum 11-1 strongly stimulated innate immunity in the silkworm, leading to stronger silkworm contraction than a dairy-based LAB. Silkworms fed a diet containing L. paraplantarum 11-1 exhibited tolerance against the pathogenicity of Pseudomonas aeruginosa. These findings suggest that L. paraplantarum 11-1 could be a useful probiotic for activating innate immunity.

show abstract

Control of cell morphology of probiotic Lactobacillus acidophilus for enhanced cell stability during industrial processing

Cited by 27 publications

References 50 publications

Influence of Media Heat Sterilization Process on Growth Performance of Representative Strains of the Genus Lactobacillus

Influence of Media Heat Sterilization Process on Growth Performance of Representative Strains of the Genus Lactobacillus

Association of Early Exposure of Probiotics and Islet Autoimmunity in the TEDDY Study

Lactobacillus paraplantarum 11-1 Isolated from Rice Bran Pickles Activated Innate Immunity and Improved Survival in a Silkworm Bacterial Infection Model

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