Predicting the stabilities of freeze-dried suspensions of Lactobacillus acidophilus by the accelerated storage test

Mitić, Stojanka; Otenhajmer, Ivanka; Damjanović, Vladimir

doi:10.1016/0011-2240(74)90300-9

Cited by 30 publications

(8 citation statements)

References 8 publications

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“…High temperature incubations have been proposed in attepts to forecast the stability of microbial cultures during storage (King, Lin, & Liu, 1998;Mitic & Otenhajmer, 1974). High temperature incubation is also done to evaluate the stability of foods and basically consists of an accelerated storage test.…”

Section: Stability During Storage In the Fruit Juice Blendmentioning

confidence: 99%

Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses

Champagne

Gardner

2008

Food Research International

119

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Section: Stability During Storage In the Fruit Juice Blendmentioning

confidence: 99%

Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses

Champagne

Gardner

2008

Food Research International

119

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“…The survival rates of these strains were compared by the accelerated storage test, in which desiccated cells are stored at a higher temperature than usual to allow us to predict their long-term storage stability over a shorter period than usual (Mitic et al, 1974). For L-dried yeast strains, survival rates after storage for 30 days at 37 C roughly correspond to those after storage for 5 years at 5 C (Mikata and Banno, 1989).…”

Section: Introductionmentioning

confidence: 99%

Survival of yeasts stored after freeze-drying or liquid-drying

Miyamoto‐Shinohara¹,

Nozawa²,

Sukenobe³

et al. 2010

J. Gen. Appl. Microbiol.

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IntroductionFreeze-drying and L-drying are popular methods of preserving microorganisms, because long-term viability is excellent in most cases and the storage and distribution requirements are simple. By plotting the survival curves of freeze-dried species sealed under high vacuum ( 1 Pa) and stored at 5 C in the dark, we previously found that the survival rates of Gram-positive bacteria immediately after freeze-drying and during storage were higher than those of Gram-negative bacteria (Miyamoto-Shinohara et al., 2008). In addition, the survival rate of the yeast Saccharomyces cerevisiae immediately after freeze-drying was lower than those of bacterial species, although S. cerevisiae survival rates were stable during storage (Miyamoto-Shinohara et al., 2000.To increase the survival rates of S. cerevisiae strains, we tested the applicability of L-drying, in which cells are desiccated by vacuum evaporation at room temperature. In contrast, during freeze-drying, cells are desiccated by sublimation. L-drying is effective for the long-term preservation of cultures sensitive to freezedrying (Malik, 1990(Malik, , 1999. In this research, yeast strains were L-dried according to the method of the Institute for Fermentation, Osaka (Banno et al., 1979), in which the cell suspension was dispensed into a glass ampoule (in the same way as for freeze-drying) and a cotton wool plug was inserted to prevent the temperature in the ampoule from falling to the freezing point (Iijima and Sakane, 1973).To clarify the mechanisms underlying tolerance to L-drying and freeze-drying, we investigated the survival of type strains of various yeast species. The survival J. Gen. Appl. Microbiol., 56, 107 119 (2010) We investigated

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“…The Arrhenius equation is the most common and generally valid assumption for the temperature-dependence of the deterioration rate (Saguy and Karel, 1980). By means of the Arrhenius relationship, the stabilities of freeze-dried suspensions of L. acidophilus were successfully predicted using the accelerated storage test method (Mitic and Otenhajmer, 1974). In this research, the accelerated storage test method was further used for predicting the stability of freeze-dried and CLTVD suspensions of L. acidophilus with or without protectants (i.e., the combination of the addition of CaCO 3 , glycerol, and NFDMS) in order to compare the effects of protectant application and different drying methods during storage.…”

mentioning

confidence: 99%

“…Based on the method of Mitic and Otenhajmer (1974), a water bath equipped with a turbine agitator and a sensitive thermostatic control was used for thermal degradation. Dehydrated samples were placed in the water bath at 50, 60, and 70°C.…”

mentioning

confidence: 99%

Accelerated storage testing of freeze-dried and controlled low-temperature vacuum dehydrated Lactobacillus acidophilus.

King

Lin

Liu

1998

J. Gen. Appl. Microbiol.

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Predicting the stabilities of freeze-dried suspensions of Lactobacillus acidophilus by the accelerated storage test

Cited by 30 publications

References 8 publications

Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses

Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses

Survival of yeasts stored after freeze-drying or liquid-drying

Accelerated storage testing of freeze-dried and controlled low-temperature vacuum dehydrated Lactobacillus acidophilus.

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