Method of quantifying the loss of acidification activity of lactic acid 
starters during freezing and frozen storage

Fonseca, Fernanda; Béal, Catherine; Corrieu, Georges

doi:10.1017/s002202999900401x

Cited by 114 publications

(81 citation statements)

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“…Similar results were obtained by Fonseca et al [7], who have shown that there is no effect of glycerol during freezing of Streptococcus thermophilus, although a positive effect was observed during frozen storage. Substantial increases in residual activity and viability after drying, following addition of sorbitol to the drying medium, have been reported [1,17] for various organisms, although there is not a general consensus [8].…”

Section: Discussionsupporting

confidence: 80%

“…Possible reasons for such a realisation are somewhat puzzling; it was suggested [20] that gene transfer between strains may lead to differences in phenotype between various Lactococcus lactis strains. Previous work claimed an effect of bacterial cell size on survival during freezing and freeze-drying [2,7]; according to Fonseca et al [7], the higher the surface area of the cell, the higher the membrane damage due to extracellular ice crystal formation during freezing. This could provide a possible explanation for the results presented, since it was observed that the survival of the various species was related to their size: enterococci (small spherical cells) were more resistant during storage in the dried state than lactobacilli (larger rods).…”

Section: Discussionmentioning

confidence: 99%

“…Damage to biological systems resulting from freeze-drying can be attributed mainly to changes in the physical state of membrane lipids and changes in the structure of sensitive proteins [15]. Consequently, a number of studies have examined the potential role of additives in suspensions of microorganisms, such as sugars, polyols, amino acids, peptides and proteins, in their survival throughout freezing and drying [1,7,8,[14][15][16][17]24]. However, even if survival is observed during freezing and/or drying, viability may be lost afterwards during the storage process, which thus hampers the final goal of those preservation technologies.…”

Section: Introductionmentioning

confidence: 99%

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Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria

Carvalho

Silva

et al. 2003

Lait

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-The effects of sorbitol and monosodium glutamate upon survival during storage of freeze-dried Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus rhamnosus, Enterococcus durans and Enterococcus faecalis were examined. There were no significant differences in survival during freeze-drying after addition of sorbitol or monosodium glutamate. However, these compounds were found to increase the stability of most strains during long-term storage. Various survival patterns were observed among the strains considered. However, for most of them, both compounds were proven effective in maintaining high degrees of viability over long periods of storage.Starter culture / preservation / additive / processing / viability Résumé -Effet protecteur du sorbitol et du glutamate monosodique pendant le stockage de bactéries lactiques lyophilisées. Les effets du sorbitol et du glutamate monosodique sur la survie des souches lyophilisées de Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus rhamnosus, Enterococcus durans et Enterococcus faecalis pendant le stockage ont été étudiés. On n'a pas trouvé de différences significatives pendant la lyophilisation, après l'addition de sorbitol ou de glutamate monosodique. Cependant, l'addition de ces composés a augmenté la stabilité de la plupart des souches pendant le stockage prolongé. Différents profils de survie ont été observés parmi les souches considérées ; toutefois, pour la plupart des souches les deux composés étaient efficaces dans le maintien de degrés élevés de viabilité pendant de longues périodes de stockage. Levain / conservation / additif / traitement / viabilité

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Section: Discussionsupporting

confidence: 80%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria

Carvalho

Silva

et al. 2003

Lait

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“…First, previous observations showed that Enterococci (i.e. small spherical cells) are apparently more resistant to freezing and freeze drying than rod-shaped Lactobacilli (Fonseca et al 2000(Fonseca et al , 2004, which are more susceptible to membrane damage due to their higher surface area. Secondly, Lact.…”

Section: Residual Moisture Content (%)mentioning

confidence: 99%

Influence of lyophilization, fluidized bed drying, addition of protectants, and storage on the viability of lactic acid bacteria

Strasser¹,

Neureiter²,

Geppl³

et al. 2009

Journal of Applied Microbiology

104

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Aims: The present study focuses on the impact of two different drying technologies and the influence of protectants on process survival and storage stability of the two lactic acid bacterial strains Enterococcus faecium and Lactobacillus plantarum. Methods and Results: After incubation with the protectants glucose, sucrose, trehalose, and maltodextrin the concentrated bacterial suspensions were subjected to fluidized bed drying and lyophilization and subsequently stored at 4, 22, and 35°C for half a year. Lactobacillus plantarum turned out to be more sensitive to both drying methods than Ent. faecium. Without the addition of a protectant cells of both strains suffered higher losses during fluidized bed drying. Elevated storage temperatures correlate with a higher decline of viable bacterial cells. Conclusions: Although survival rates varied between the strains, the nonreducing disaccharides revealed overall best protection for both investigated lactic acid bacteria during processing and storage. The addition of protective carbohydrates can prevent the decline in viability during fluidized bed drying. Significance and Impact of the Study: The influence of protectants proved to be species specific and therefore needs to be determined on a case‐to‐case basis. Survival rates, duration, and energy consumption appear to be the crucial parameters to evaluate the economy of production processes for industrial starter cultures.

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“…There are several methods available, such as pH or impedance measurements, to study the kinetics of acidification by lactic starters [3,7,8,19,22,26]. The method of Spinnler and Corrieu [26] involves the calculation of characteristic kinetic parameters from the measurement of pH decrease [1,2,11,23,28]. Picque et al [23] observed that among all the parameters that can be calculated, the best parameters were the maximum acidification rate (V m ), and the time (T m ) and pH (pH m ) at which V m occurred.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of lactic starters based on acidification and reduction activities

Cachon

Jeanson

Aldarf

et al. 2002

Lait

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-The acidification and reduction activities of lactic starters have been followed by continuous measurement of the pH and the Eh during the course of milk fermentation. These measurements allowed the calculation of the maximum acidification and reduction rates, and the time, pH and Eh at which these values occurred. Nine strains of Lactococcus sp., 6 strains of Streptococcus thermophilus and 5 strains of Lactobacillus helveticus were studied. In general, the maximum reduction rate of the lactococci was six-fold higher than those of the streptococci and lactobacilli. On the other hand, the streptococci and the lactobacilli acidified with a higher maximum acidifying rate than those of lactococci. Consequently, it was observed that all the cultures with lactococci reached their final Eh before the end of the lactic acid fermentation, while acidifications with the streptococci or the lactobacilli finished before the end of the reduction phase. A principal components analysis clearly differentiates the three species on the basis of their aptitudes for acidification and reduction. This new approach might be used to select adequate starters for the manufacture of fermented dairy products. terminait avant la fin de la phase de réduction. L'analyse en composante principale différencie clairement les 3 espèces sur la base de leurs aptitudes acidifiantes et réductrices. Ces nouveaux paramètres pourraient être associés à ceux classiquement utilisés pour sélectionner les levains les plus adéquats pour la fabrication de produits laitiers fermentés. Acidification / réduction / Lactococcus / Streptococcus thermophilus / Lactobacillus helveticus

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Method of quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage

Cited by 114 publications

References 1 publication

Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria

Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria

Influence of lyophilization, fluidized bed drying, addition of protectants, and storage on the viability of lactic acid bacteria

Characterisation of lactic starters based on acidification and reduction activities

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