Influence of freezing temperatures prior to freeze-drying on viability of yeasts and lactic acid bacteria isolated from wine

Polo, Lucía; Mañes-Lázaro, Rosario; Olmeda, Isidoro; Cruz-Pio, L.E.; Medina, Ángel; Ferrer, Sergi; Pardo, Isabel

doi:10.1111/jam.13465

Cited by 48 publications

(30 citation statements)

References 43 publications

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“…Lyophilization is also a common method of preserving tissue including AM, but viable cells in the tissue are compromised during lyophilization resulting in non-viable tissues. For desiccation-tolerant cells like bacteria and yeast, lyophilization is the current method of choice for long-term ambient storage without loss of cell viability [ 55 , 56 ]. Desiccation-tolerant cells have high concentrations of small carbohydrates (di- and trisaccharides), such as sucrose, maltose, trehalose or raffinose, that protect intracellular molecules and organelles from damage [ 35 ].…”

Section: Discussionmentioning

confidence: 99%

Properties of viable lyopreserved amnion are equivalent to viable cryopreserved amnion with the convenience of ambient storage

et al. 2018

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Human amniotic membrane (AM) has a long history of clinical use for wound treatment. AM serves as a wound protective barrier maintaining proper moisture. AM is anti-inflammatory, anti-microbial and antifibrotic, and supports angiogenesis, granulation tissue formation and wound re-epithelialization. These properties of AM are attributed to its native extracellular matrix, growth factors, and endogenous cells including mesenchymal stem cells. Advances in tissue preservation have helped to overcome the short shelf life of fresh AM and led to the development of AM products for clinical use. Viable cryopreserved amnion (VCAM), which retains all native components of fresh AM, has shown positive outcomes in clinical trials for wound management. However, cryopreservation requires ultra-low temperature storage and shipment that limits widespread use of VCAM. We have developed a lyopreservation technique to allow for ambient storage of living tissues. Here, we compared the structural, molecular, and functional properties of a viable lyopreserved human amniotic membrane (VLAM) with properties of VCAM using in vitro and in vivo wound models. We found that the structure, growth factors, and cell viability of VLAM is similar to that of VCAM and fresh AM. Both, VCAM and VLAM inhibited TNF-α secretion and upregulated VEGF expression in vitro under conditions designed to mimic inflammation and hypoxia in a wound microenvironment, and resulted in wound closure in a diabetic mouse chronic wound model. Taken together, these data demonstrate that VLAM structural and functional properties are equivalent to VCAM but without the constraints of ultra-low temperature storage.

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Section: Discussionmentioning

confidence: 99%

Properties of viable lyopreserved amnion are equivalent to viable cryopreserved amnion with the convenience of ambient storage

et al. 2018

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“…Both the cryoprotectants and the nature of kefir culture (free or immobilized cells) had a significant (p < 0.05) effect on cell survival, and a strong (p < 0.05) interaction between the two factors was also observed. Cell immobilization had a negative effect upon the yeast survival rate in most cases (especially cell immobilization on apple pieces [9]), probably due to the longer time required for drying (72 h for immobilized cells on apple pieces in contrast to 24 h in free and immobilized cells on DCM and grape skins), owing to the hydrophilic nature of the immobilization support or because of yeast cells' size and structure [45]. Only cell immobilization on grape skins had a significant (p < 0.05) positive effect on the survival of yeasts/molds when 25% w/v lactose, 10% and 25% v/v glycerol and grape must were used as cryoprotectants.…”

Section: Freeze-drying and Cell Viability Determinationmentioning

confidence: 99%

Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Nikolaou

Sgouros

Mitropoulou

et al. 2020

Foods

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Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (apple pieces, grape skins and delignified cellulosic material) in low alcohol winemaking at various temperatures (5–30 °C). Initially, genetic analysis of kefir culture was performed by Next Generation Sequencing. There was an immobilization of kefir culture on grape skins-enhanced cell survival during freeze-drying in most cases, even when no cryoprotectant was used. Simultaneous alcoholic and malolactic fermentations were performed in repeated batch fermentations for >12 months, using freeze-dried free or immobilized cells produced with no cryoprotectant, suggesting the high operational stability of the systems. Values of great industrial interest for daily ethanol productivity and malic acid conversion [up to 39.5 g/(Ld) and 67.3%, respectively] were recorded. Principal Component Analysis (PCA) showed that freeze-drying rather than the fermentation temperature affected significantly minor volatiles. All low alcohol wines produced were accepted during the preliminary sensory evaluation.

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“…The high viability of the Leuc. lactis CCMA0415 cells could likely be attributed to their peptidoglycan composition, as suggested by Polo et al (2017), who reported the presence of meso-diaminopimelic acid in the cell wall of LAB with a freezing tolerance of −196°C.…”

Section: Re Sults and Discussionmentioning

confidence: 71%

Nondairy ice cream based on fermented yam (Dioscoreasp.)

Batista

Ramos

Pires

et al. 2019

Food Science & Nutrition

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Background The demand for industrialized foods that contribute to health and well‐being has characterized the new generation of consumers. Yam ( Dioscorea sp.) is a nutritious food; however, it is not used very much in industrial food processes. The objective of this study was to develop and to characterize a truly dairy‐free low‐fat ice cream prepared from unfermented and fermented with yam dough. Results The fermentation was conducted by Leuconostoc lactic CCMA 0415 remained viable (10 7 CFU/g) during 90 days of storage. The fermentation process reduced the starch concentration from 26.82% to 22.35% and the protein concentration from 4.68% to 3.99% and increased the concentration of some minerals (K, S, Cu, Mn, Zn, and Fe). The total phenolic contents for fermented and unfermented ice creams were 51 and 54 mg, respectively. The radical scavenging activity were 18% and 10% with the 1,1‐diphenyl‐2‐picrylhydrazyl method and 44% and 26% with the 2,2’‐azino‐bis (3 ethylbenzo‐thiazoline‐6‐sulfonic acid) method for the unfermented and fermented samples, respectively. The fermented and unfermented ice creams were both characterized as non‐Newtonian fluids exhibiting pseudoplastic behaviors. Conclusions These results indicated that yam is a suitable substitute for milk, thus making it an option to produce edible lactose‐free ice cream with low fat.

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Influence of freezing temperatures prior to freeze-drying on viability of yeasts and lactic acid bacteria isolated from wine

Abstract: Freezing temperature to freeze-dry cells is a crucial factor for ensuring good wine yeast and LAB survival. These results are important for appropriately preserving micro-organisms and for improving starter production processes.

Cited by 48 publications

References 43 publications

Properties of viable lyopreserved amnion are equivalent to viable cryopreserved amnion with the convenience of ambient storage

Properties of viable lyopreserved amnion are equivalent to viable cryopreserved amnion with the convenience of ambient storage

Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Nondairy ice cream based on fermented yam (Dioscoreasp.)

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