Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation

Gül, Latife Betül; Çon, Ahmet Hilmi; Gül, Osman

doi:10.1016/j.cryobiol.2020.07.007

Cited by 20 publications

(9 citation statements)

References 46 publications

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“…In contrast to this result, a much higher protective performance by sucrose was obtained by Gul et al. [16] when L. curvatus was freeze dried in the presence of sucrose (10% (m/v)). This suggest that certain strains possess higher resistance to stress when dehydrated in combination with cryoprotectants.…”

Section: Preservative Effect Of Cryoprotectants On L Plantarum Over Storagecontrasting

confidence: 56%

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: Preservative Effect Of Cryoprotectants On L Plantarum Over Storagecontrasting

confidence: 56%

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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“…Lyophilization has several limitations, such as the formation of ice crystals, altered permeability of the cell membrane, and denaturation and inactivation of sensitive proteins (Yang et al, 2012;Lbg et al, 2020). The role of a lyoprotectant is to prevent these adverse effects.…”

Section: Effects Of Lyoprotectants On the Survival Factor Of The Artificial Starter After Freeze-dryingmentioning

confidence: 99%

Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter

et al. 2021

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In this study, an artificial starter culture was prepared using the core microbial species of JIUYAO to produce Chinese rice wine (CRW). The fermentation activity and flavor profiles of CRW samples fermented with traditional JIUYAO, a commercial starter culture, and our artificial starter culture were compared. The optimal protectant combination for lyophilization of the artificial starter was established as 15.09% skim milk, 4.45% polyethylene glycol, 1.96% sodium glutamate, and 11.81% maltodextrin. A comparative analysis revealed that the ethanol content of the three CRW samples was similar. The total acid content of the CRW sample fermented with the artificial starter (7.10 g/L) was close to that of the sample fermented with JIUYAO (7.35 g/L), but higher than that of the sample fermented with the commercial starter (5.40 g/L). An electronic nose analysis revealed that the olfactory fingerprints of the CRW samples fermented with JIUYAO and the artificial starter resembled each other. For both above mentioned samples, the flavor profiles determined by gas chromatography–mass spectrometry indicated some differences in the variety and content of the aroma compounds, but the key odorants (odor activity values ≥1), such as isoamyl acetate, ethyl acetate, phenyl alcohol, and isoamyl alcohol, were similar.

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“…paracasei [75]. A stable matrix able to ensure the L. curvatus viability during storage was optimized by RSM, being successfully used in the sourdough technology [76]. Moreover, the variation of the dough yield between 175-225 was statistically studied to conclude that this factor positively affects the textural characteristics of a sourdough cake [77].…”

Section: As Displayed In Tablementioning

confidence: 99%

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

et al. 2021

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Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.

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Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation

Cited by 20 publications

References 46 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

Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

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