Influence of freezing temperature before freeze-drying on the viability of various Lactobacillus plantarum strains

Wang, Guangqiang; Pu, Jing; Yu, Xiaoqing; Xia, Yongjun; Ai, Lianzhong

doi:10.3168/jds.2019-17685

Cited by 44 publications

(23 citation statements)

References 30 publications

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“… [26] . Pre-stressing cells prior to the freeze drying process is also known to improve the integrity of cells membranes [36] . Another probable explanation for the higher rates of survival obtained by Reddy et al .…”

Section: Results and Discussion Impact Of Cryoprotectants On L Plantarum Over Freeze Dryingmentioning

confidence: 99%

Sucrose, maltodextrin and inulin efficacy as cryoprotectant, preservative and prebiotic – towards a freeze dried Lactobacillus plantarum topical probiotic

Oluwatosin

Tai

Fagan-Endres

2022

Biotechnology Reports

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Highlights Saccharides assessed as combined cryoprotectant, preservative and prebiotic. Application is freeze dried topical probiotic of Lactobacillus plantarum . Inulin was best as cryoprotectant, but did not protect cells over storage. Best combined performance using sucrose with storage at 4 °C. Room temperature storage only feasible with skimmed milk (positive control).

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Section: Results and Discussion Impact Of Cryoprotectants On L Plantarum Over Freeze Dryingmentioning

confidence: 99%

Sucrose, maltodextrin and inulin efficacy as cryoprotectant, preservative and prebiotic – towards a freeze dried Lactobacillus plantarum topical probiotic

Oluwatosin

Tai

Fagan-Endres

2022

Biotechnology Reports

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“…Carvalho et al (2003b) reported that sorbitol exhibited a considerable protective impact on the survival after freeze‐drying of L. plantarum , L. bulgaricus , and L. rhamnosus . Trehalose also enhanced the maximum survival rates of L. plantarum AR113, WCFS1, and AR307 by 1.25, 1.67, and 6.56 times, respectively, after changing the prefreezing temperature (Wang et al, 2020). However, De Valdez et al (1983) reported that sorbitol and mannitol provided little or no protection of lactococci, lactobacilli, or Leuconostoc due to fast crystallization of substances during the freeze‐drying process.…”

Section: Resultsmentioning

confidence: 99%

Survival and stability of Lactobacillus plantarum KJ03 as a freeze‐dried autochthonous starter culture for application in stink bean fermentation ( Sataw‐Dong )

Nuylert

Jampaphaeng

Tani

et al. 2022

Food Processing Preservation

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Nowadays, consumer's demand for functional foods, which are healthy and protect the body from various diseases, is increasing. The selection of microorganisms with probiotic potential for use as a starter is a simple approach to generate fermented food products. This study investigated the improvement of viability and stability of fermented stink beans (Sataw-Dong) using freeze-dried Lactobacillus plantarum KJ03 as an autochthonous starter culture. Sucrose, mannitol, and monosodium glutamate (MSG) effectively enhanced bacterial survival (>75% viability; >1.6 × 10 7 CFU/ml) at optimal concentrations of 10%, 5%, and 2.5%, respectively. Suitable initial cell loads of these protective agents were 10 9 CFU/ml (mannitol) and 10 10 CFU/ml (sucrose and MSG). Survival improvement by sucrose or mannitol protectants formulated with stressed cells induced by 0.8 M NaCl during cultivation was obtained with viabilities of 89.2% (1.5 × 10 8 CFU/ml) and 64.7% (1.25 × 10 6 CFU/ml), respectively, after 15 days of storage at room temperature. No significant differences were observed when MSG was used. During storage for 6 months, the viability of freeze-dried cells depended on the protectant used and storage temperature. For sucrose and MSG, the stability was noticeably higher when stored at 4°C compared to 30°C. MSG displayed the highest protective effect, maintaining a viability of 70% (5.25 × 10 6 CFU/ml) at 30°C. The lowest viability was detected when mannitol was used as a protectant, with the viability ranging 17%-35%. Sataw-Dong produced using freeze-dried L. plantarum KJ03 showed slightly lower overall acceptance score values in sensory analysis than commercial Sataw-Dong products in terms of appearance, color, flavor, firmness, sourness, and pungency. The results revealed an alternative way to introduce a freezedried starter culture into Sataw-Dong production as a non-dairy probiotic product. Practical applicationsIn Thailand, traditional spontaneous fermentation has been used to produce fermented stink beans (Sataw-Dong). Using starter cultures with probiotic properties for Sataw-Dong production increases its food safety, and it could also be a functional food product. The present study evaluated the viability and stability of using Lactobacillus plantarum KJ03 as a freeze-dried autochthonous bacterial starter culture in the production of Sataw-Dong. The ability of this starter powder to preserve cell viability during long-term storage for six months has not been lost. Inoculating freeze-dried How to cite this article: Nuylert, A., Jampaphaeng, K., Tani, A., & Maneerat, S. (2022). Survival and stability of Lactobacillus plantarum KJ03 as a freeze-dried autochthonous starter culture for application in stink bean fermentation (Sataw-Dong).

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“…The temperature was gradually increased from −40°C to 30°C over 36 h, at a pressure of 15 Pa, and freeze-dried with a standard programmed low-speed freeze-drier. The freeze-dried starter cultures were vacuum-packed in foil-laminated bags for storage at 25°C and 30°C for 30 d (Wang et al, 2020).…”

Section: Freeze-drying Of B Lactis Probio-m8mentioning

confidence: 99%

Protective effects of whey protein hydrolysate on Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and storage

Wang

HUANG

Liu

et al. 2022

Journal of Dairy Science

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We evaluated the potential of whey protein hydrolysate as a lyoprotectant for maintaining the cell viability of Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and subsequent storage. The moisture content and water activity of the lyophilized samples treated by different concentrations of whey protein hydrolysate were ≤5.23 ± 0.33 g/100 g and ≤0.102 ± 0.003, respectively. During storage at 25°C and 30°C, whey protein hydrolysate had a stronger protective effect on B. lactis Probio-M8 than the same concentration of whey protein. Using the Excel tool GinaFit, we estimated the microbial inactivation kinetics during storage. Whey protein hydrolysate reduced cell damage caused by an increase in temperature. Whey protein hydrolysate could protect cells by increasing the osmotic pressure as a compatible solute. Whey protein hydrolysate improved cell membrane integrity and reduced the amounts of reactive oxygen species and malondialdehyde produced. The findings indicated that whey protein hydrolysate was a novel antioxidant lyoprotectant that could protect probiotics during freezedrying and storage.

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Influence of freezing temperature before freeze-drying on the viability of various Lactobacillus plantarum strains

Cited by 44 publications

References 30 publications

Sucrose, maltodextrin and inulin efficacy as cryoprotectant, preservative and prebiotic – towards a freeze dried Lactobacillus plantarum topical probiotic

Sucrose, maltodextrin and inulin efficacy as cryoprotectant, preservative and prebiotic – towards a freeze dried Lactobacillus plantarum topical probiotic

Survival and stability of Lactobacillus plantarum KJ03 as a freeze‐dried autochthonous starter culture for application in stink bean fermentation ( Sataw‐Dong )

Protective effects of whey protein hydrolysate on Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and storage

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