Freeze-drying of Lactobacillus coryniformis Si3—effects of sucrose concentration, cell density, and freezing rate on cell survival and thermophysical properties

Schoug, Åsa; Olsson, Jörgen; Carlfors, Johan; Schnürer, Johan; Håkansson, Sebastian

doi:10.1016/j.cryobiol.2006.04.003

Cited by 74 publications

(55 citation statements)

References 26 publications

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“…It is now known that the addition of disaccharides compensate for water loss by replacing the hydrogen bonds through interactions with the polar headgroups of the cell membrane and cellular proteins [3,11], preventing changes in their physical state and structures. Indeed, several studies have reported the positive effect of adding disaccharides 28 S. Miao et al to the drying media [4,29,37]. The disaccharides under investigation in this study enhanced the retention of cell viability of L. rhamnosus GG during freeze drying.…”

Section: Rvp (%)mentioning

confidence: 72%

Effect of disaccharides on survival during storage of freeze dried probiotics

Miao

Mills

Stanton

et al. 2008

Dairy Sci. Technol.

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-The aim of this study was to investigate the effects of protective media and different relative vapour pressures (RVPs) on the survival of probiotics during freeze drying and subsequent storage, to determine the optimal conditions for the production of freeze dried probiotics at industrial scale, ensuring a high survival rate. The effect of protective media i.e. reconstituted skimmed milk (RSM) or either of the cryoprotective disaccharides lactose, trehalose, sucrose, maltose, lactose + maltose and lactose + trehalose on the survival of a probiotic culture was assessed at five different RVP environments (0.0%, 11.4%, 33.2%, 44.1% and 76.1%) at room temperature in freeze-dried systems. RVP was shown to have a significant effect on the survival rates of the probiotic cultures Lactobacillus paracasei NFBC 338 and Lactobacillus rhamnosus GG following freeze drying in RSM. Interestingly, retention of cell viability was greatest for cells stored at 11.4% RVP, but was compromised at all other RVPs tested. However, an increased tolerance to freeze drying was observed for L. rhamnosus GG when dried in the presence of disaccharides in the order of trehalose = lactose + maltose lactose + trehalose maltose > lactose > sucrose. Survival studies over a 38-40 day storage period indicated that trehalose and lactose + maltose were the most effective cryoprotective additives, especially notable at 0.0 and 11.4% RVP. At all other RVPs tested, viability was compromised. Crystallisation of the disaccharides was observed to be a detrimental factor affecting the survival of Lactobacillus during storage at high RVP, where an inverse relationship was shown to exist between the % RVP and the glass transition temperature (T g ) of the disaccharides.probiotics / storage / viability / relative vapour pressure / disaccharides Résumé -Effet des disaccharides sur la survie de probiotiques lyophilisés au cours du stockage. Le but de cette étude était de rechercher les effets de milieux protecteurs et de différentes pressions de vapeur relatives (PVR) sur la survie de probiotiques au cours de la lyophilisation et du stockage ultérieur, afin de déterminer les conditions optimales pour la production de probiotiques lyophilisés à l'échelle industrielle assurant un taux de survie élevé. L'effet de milieux de protection, i.e. lait écrémé reconstitué ou l'un des disaccharides cryoprotecteurs suivants : lactose, tréhalose, saccharose, maltose, lactose + maltose ou lactose + tréhalose, sur la survie d'une culture de probiotiques a été étudié dans 5 environnements de PVR différents (0 ; 11,4 ; 33,2 ; 44,1 et 76,1 %) à température ambiante dans des systèmes lyophilisés. On a montré que la PVR avait un effet significatif sur les taux de survie des cultures de probiotiques Lactobacillus paracasei NFBC 338 et Lactobacillus rhamnosus GG après lyophilisation dans le lait écrémé reconstitué : le maintien de la viabilité cellulaire était plus élevé pour des cellules conservées à une PVR de 11,4 %, alors qu'il était compromis à toutes les autres PVR étu...

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Section: Rvp (%)mentioning

confidence: 72%

Effect of disaccharides on survival during storage of freeze dried probiotics

Miao

Mills

Stanton

et al. 2008

Dairy Sci. Technol.

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“…Freeze-drying is a commonly used stabilization technique for lactic acid bacteria, yielding satisfactory survival rates for many strains. The formulation and the freeze-drying process are closely related, and are of importance for the structural appearance and ease of use of the final product, as well as the microbial viability therein [16,28]. Lyoprotective agents are of indisputable importance for survival, and act through preservation of lipid bilayer integrity by water replacement, vitrification (glass formation), and depression of membrane transition temperatures (T m ), as reviewed extensively by Crowe et al [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

“…coryniformis Si3 [28]. The objectives of this study were to (1) establish an fermentation regime for Lb.…”

Section: Introductionmentioning

confidence: 99%

Impact of fermentation pH and temperature on freeze-drying survival and membrane lipid composition of Lactobacillus coryniformis Si3

Schoug¹,

Fischer²,

Heipieper³

et al. 2007

J Ind Microbiol Biotechnol

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During the industrial stabilization process, lactic acid bacteria are subjected to several stressful conditions. Tolerance to dehydration differs among lactic acid bacteria and the determining factors remain largely unknown. Lactobacillus coryniformis Si3 prevents spoilage by mold due to production of acids and specific antifungal compounds. This strain could be added as a biopreservative in feed systems, e.g. silage. We studied the survival of Lb. coryniformis Si3 after freeze-drying in a 10% skim milk and 5% sucrose formulation following different fermentation pH values and temperatures. Initially, a response surface methodology was employed to optimize final cell density and growth rate. At optimal pH and temperature (pH 5.5 and 34 degrees C), the freeze-drying survival of Lb. coryniformis Si3 was 67% (+/-6%). The influence of temperature or pH stress in late logarithmic phase was dependent upon the nature of the stress applied. Heat stress (42 degrees C) did not influence freeze-drying survival, whereas mild cold- (26 degrees C), base- (pH 6.5), and acid- (pH 4.5) stress significantly reduced survival. Freeze-drying survival rates varied fourfold, with the lowest survival following mild cold stress (26 degrees C) prior to freeze-drying and the highest survival after optimal growth or after mild heat (42 degrees C) stress. Levels of different membrane fatty acids were analyzed to determine the adaptive response in this strain. Fatty acids changed with altered fermentation conditions and the degree of membrane lipid saturation decreased when the cells were subjected to stress. This study shows the importance of selecting appropriate fermentation conditions to maximize freeze-drying viability of Lb. coryniformis as well as the effects of various unfavorable conditions during growth on freeze-drying survival.

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“…In the freeze-drying technique, the important factors including pH of the medium, content of protective compounds (e.g., carbohydrates), prehistory of biomass (such as medium stress, harvest time), initial cell concentration, freezing rate and temperature (e.g., the use of liquid nitrogen−196°C) should be controlled (Carvalho et al, 2004). For instance, Schoug et al (2006) demonstrated that the freezing survival of L. coryniformis Si3 was affected by the sucrose concentration, cell density and freezing rates. The critical and important contributors to viability loss during freeze drying are osmotic shock and membrane injury resulting from intracellular ice formation and recrystallisation.…”

Section: Freeze Drying and Spray Dryingmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal-and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

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Freeze-drying of Lactobacillus coryniformis Si3—effects of sucrose concentration, cell density, and freezing rate on cell survival and thermophysical properties

Cited by 74 publications

References 26 publications

Effect of disaccharides on survival during storage of freeze dried probiotics

Effect of disaccharides on survival during storage of freeze dried probiotics

Impact of fermentation pH and temperature on freeze-drying survival and membrane lipid composition of Lactobacillus coryniformis Si3

Technology and potential applications of probiotic encapsulation in fermented milk products

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