Shelf-life extension of freeze-dried Lactobacillus brevis WiKim0069 using supercooling pretreatment

Production, Characterization, and Antioxidant Activities of an Exopolysaccharide Extracted from Spent Media Wastewater after Leuconostoc mesenteroides WiKim32 Fermentation

“…An EPS thickness of 37.2 ± 3.4 nm was observed, covering the cell surfaces (Figure B). Generally, the cell walls of LAB are formed by four structural models: (i) cell wall made of peptidoglycan, lipoteichoic acids (LTA), and polysaccharides; (ii) EPS attached to the outer surface; (iii) peptidoglycan-containing layer enveloped by the surface layer protein; and (iv) polymer layer cross-linked with the surface layer protein . The cell wall structure of L.…”

“…Lactic acid bacteria (LAB) are food-grade microorganisms that are widely applied in a variety of fermentation industries . There is growing interest in the industrial applications of LAB, for example, as an important starter culture; however, the quality of fermented foods depends on the specific LAB species involved in the process . The demand for fermented products has increased significantly in recent years, which has led to an increase in the generation of spent media wastewater (SMW) from fermentation industries.…”

Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications

“…Another point of view on supercooling was suggested from the same institute. Choi et al ( 2019 ) evaluated the possibility of supercooling for the purpose of cold adaptation of a kimchi starter prior to freeze-drying and reported the supercooling significantly increased the storage stability. The studies focused on precise and strict temperature control with a programmed cooling protocol at a certain cooling rate may be possible to maintain a supercooled state with no advanced technologies; however, oftentimes, the detailed cooling protocols have not been specifically described and the supercooling stability and reproducibility are still questionable.…”

Efficient Citrus (Citrus unshiu) Byproduct Extract-Based Approach for Lactobacillus sakei WiKim31 Shelf-Life Extension

“…In a previous study, we found that the use of coffee residue extracts and SP powder as cryoprotective agents, with supercooling pretreatment, resulted cell viabilities of 48.8 and 81.2% for Leuconostoc mesenteroides WiKim32 and L. brevis WiKim0069, respectively, after 56 days of storage. 38,47 Also, the viability of micro-capsulated L. brevis WK12 and Lactobacillus lactis WK11 with SP was 62.8 and 44.5%, respectively, after 56 days of storage. 45 In addition, the viability of capsulated Lactobacillus delbrueckii subsp.…”

“…In a similar study, cold adaptation was found to increase the surface-layer thickness of Lactobacillus brevis WiKim0069 cells by 26.7% compared with non-adapted cells. 38 EPSs are extracellular carbohydrate polymers that are produced and secreted by LAB, such as Bifidobacterium , Enterococcus , Lactobacillus , Lactococcus , Leuconostoc , Pediococcus , Streptococcus , and Weissella sp., in response to abiotic stress (temperature, pH, salinity, and light intensity), which accumulate outside the cell wall to protect the cell from harsh environmental conditions. 39 , 40 Thus, EPSs can increase the viability of L. sakei WiKim31 during freeze-drying.…”