Cryoprotectants Lead to Phenotypic Adaptation to Freeze–Thaw Stress in Lactobacillus delbrueckii ssp. bulgaricus CIP 101027T

Panoff, Jean-Michel; Thammavongs, Bouachanh; Guéguen, M.

doi:10.1006/cryo.2000.2240

Cited by 64 publications

(35 citation statements)

References 34 publications

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“…In our study, cells grown in the presence of fructose demonstrated the lowest survival during storage. Similarly, Panoff et al [30] found that growth of a L. delbrueckii ssp. bulgaricus strain in the presence of lactose and sucrose increased its survival during freezing and thawing.…”

Section: Spray Drying Of Orange Juice Incorporated With Labmentioning

confidence: 86%

Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice

2016

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Consumers increasingly require innovative food products with health benefits. Thus, a dried orange juice incorporating probiotics could be a novel challenge. In this context, we investigated whether different sugars added to the culture media used for growth of two lactic acid bacteria contributed to their protection during spray drying in orange juice and subsequent storage under different conditions of temperature, light exposure and water activity. Cell viability during passage through simulated gastro-intestinal conditions was also investigated. Cells grown in culture medium containing fructose resulted in the worst survival rates during storage. High survival was observed for cells grown in the presence of lactose, followed by glucose. The survival of dried bacteria was enhanced at 4˝C, water activity of 0.03 and absence of daylight. For cells grown in standard culture medium and after 12 months of storage at 4˝C in orange juice powder (about 10 9 cfu/mL), there was a reduction of approximately 2 log-units for both lactic acid bacteria after gastro-intestinal tract passage simulation. Using the conditions of growth and storage investigated, it is possible to improve the survival rate of lactic acid bacteria and produce an orange juice powder with probiotic characteristics with shelf life of at least 12 months.

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Section: Spray Drying Of Orange Juice Incorporated With Labmentioning

confidence: 86%

Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice

2016

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“…delbrueckii subsp. bulgaricus [8] [29] [47], Streptococcus thermophilus [48]. Loss of the viability of freeze-dried cultures is a consequence of cell damage at several target sites, namely the cell wall, the cell membrane and the DNA, as well as a result of membrane lipid oxidation [49].…”

Section: Discussionmentioning

confidence: 99%

Influence of Freezing and Freeze Drying on Intracellular Enzymatic Activity and Autolytic Properties of Some Lactic Acid Bacterial Strains

Kandil¹,

Soda²

2015

AiM

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Lactic acid bacteria possess several interesting properties of great economic importance. Improvement and stabilization of these industrially important features are an active research area at the present time. The objectives of this work are to study the effect of freezing and freeze-drying on the survival rate, autolytic activity and intracellular enzymatic activity of the main species of lactic acid bacteria used in the dairy industry. The article focused on several characteristics that were not well covered in the past. The obtained results revealed that both preservation methods have a significant effect on viability, autolytic activity and intracellular enzymatic activity. After six months of storage we found that frozen cultures exhibited higher survival rate, higher rate of intracellular enzymatic activity and lower rate of autolysis. The impact of conservation treatments was only strain specific in the case of survival rate. The results obtained lead to the selection of the best preservation method for the selected cultures based on survival rate, autolytic activity and intracellular enzymatic activity.

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“…In this aspect, the presence of carbohydrates in the growth medium has been shown to be of great importance. Panoff et al (2000) observed that the growth of Lactobacillus delbrueckii subsp. bulgaricus in the presence of sugars such as lactose, saccharose, trehalose and cryoprotectants, such as glycerol, causes the cells to adapt themselves to freezing and thawing in the lyophilization process with a consequent increase in cell survival.…”

Section: Cell Protectorsmentioning

confidence: 99%

Dried Probiotics for Use in Functional Food Applications

Guergoletto¹,

Sivieri²,

Tsuruda³

et al. 2012

Food Industrial Processes - Methods and Equipment

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Cryoprotectants Lead to Phenotypic Adaptation to Freeze–Thaw Stress in Lactobacillus delbrueckii ssp. bulgaricus CIP 101027T

Cited by 64 publications

References 34 publications

Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice

Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice

Influence of Freezing and Freeze Drying on Intracellular Enzymatic Activity and Autolytic Properties of Some Lactic Acid Bacterial Strains

Dried Probiotics for Use in Functional Food Applications

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