Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents

Nabeshima, Elizabeth Harumi; Iamanaka, Beatriz Thie; Ludwig, Aline; Fries, Leadir Lucy Martins; Bernardi, Angélica Olivier; Copetti, Marina Venturini

doi:10.1016/j.foodres.2018.07.044

Cited by 55 publications

(35 citation statements)

References 27 publications

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“…According to Archacka et al (2019), 10% trehalose yielded the best viability rate in L. lactis bacteria subjected to freeze-drying. Stefanello et al (2019) studied the survival and stability of L. fermentum and Wickerhamomyces anomalus strains upon lyophilization with various cryoprotectant agents and also identified trehalose as one of the better protectants. These earlier findings are consistent with our research findings.…”

Section: Discussionmentioning

confidence: 99%

Influence of freezing temperature before freeze-drying on the viability of various Lactobacillus plantarum strains

Wang

et al. 2020

Journal of Dairy Science

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Although freeze-drying is an excellent method for preserving microorganisms, it inevitably reduces cell activity and function. Moreover, probiotic strains differ in terms of their sensitivity to the freeze-drying process. Therefore, it is necessary to optimize the variables relevant to this process. The pre-freezing temperature is a critical parameter of the freeze-drying process, but it remains unclear whether the optimal pre-freezing temperature differs among strains and protectants. This study explored the effects of 4 different pre-freezing temperatures on the survival rates of different Lactobacillus plantarum strains after freeze-drying in the presence of different protectants. Using phosphate-buffered saline solution and sorbitol as protectants, pre-freezing at −196°C, −40°C, and −20°C ensured the highest survival rates after freeze-drying for AR113, AR307, and WCFS1, respectively. Using trehalose, pre-freezing at −20°C ensured the best survival rate for AR113, and −60°C was the best pre-freezing temperature for AR307 and WCFS1. These results indicate that the pre-freezing temperature can be changed to improve the survival rate of L. plantarum, and that this effect is strain-specific. Further studies have demonstrated that pre-freezing temperature affected viability via changes in cell membrane integrity, membrane permeability, and lactate dehydrogenase activity. In summary, pre-freezing temperature is a crucial factor in L. plantarum survival after freeze-drying, and the choice of pre-freezing temperature depends on the strain and the protectant.

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Section: Discussionmentioning

confidence: 99%

Influence of freezing temperature before freeze-drying on the viability of various Lactobacillus plantarum strains

Wang

et al. 2020

Journal of Dairy Science

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“…Skim milk powder (10%) supplemented with monosodium glutamate (5%) was the best combination of cryoprotectants when freeze-drying was applied for the preservation of a consortium of LAB and yeast strains. After one year of storage at room temperature, 87% of the bacterial cells' viability was recovered (Stefanello et al, 2019). The study conducted by Lu et al (2017) followed the findings presented above, mentioning that the Streptococcus thermophilus strain was preserved using 116.4 g/L skim milk, 77.4 g/L sodium glutamate and 79.6 g/L glycerol.…”

Section: Biotechnological Conditions For Sourdough Production and Usementioning

confidence: 91%

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Păcularu-Burada

Georgescu

Bahrim

2020

Ann.UDJG.FoodTechnology

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The spontaneous fermented cereal-based products are natural ingredients used since ancient times as aroma and texture enhancers or as biopreservatives. Many studies that focus on the sourdough microbiota and its related properties were carried out until now due to the fact that the fermented products with lactic acid bacteria strains have high functionality and support the consumer's decisions in regard to the healthy foods consumption and lifestyle improvement. As such, finding new lactic acid bacteria strains with functional and technological features that could be part of new starter cultures and understanding the biochemical pathways involved in the fermentation process are still the current research objectives for the scientists in this field. This review highlights the newest trends in the sourdough technology by stating the diversity of raw materials and starter beneficial microorganisms in order to obtain functional fermented products, gluten-free sourdoughs, or fermented products rich in postbiotic compounds (i.e. organic acids, bioactive peptides, short-chain fatty acids (SCFA), exopolysaccharides (EPS), enzymes), compounds biosynthesized by the microorganisms that are part of the consortium involved in the fermentation process. Additionally, multiple strategies for the reduction of the antinutritional factors and an increment of the minerals' bioaccessibility are pointed out, as well as the comparisons between the nutritional compounds of some underutilized pseudocereals and grains for the formulation of new sourdoughs that are recommended for the consumers with special nutritional requirements.

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“…Skim milk is well known as protective agent for LAB and the presence of protein and calcium are considered as the key factors of protection mechanism of skim milk. Skim milk can protect microorganisms by providing a coating layer, while the calcium ions of skim milk increase the stability of cellular structure and the milk protein may protect the microbial cells from others extracellular degradation mechanisms (Stefanello et al 2019;Zheng et al 2015). Sugar materials like trehalose, sucrose help as a protectant by direct interaction with lipid membrane to replace water molecules during dried phase (Romano et al 2016).…”

Section: Determination Of Cell Viability Water Activity and Moisture Contentmentioning

confidence: 99%

Viability of Lactobacillus plantarum TISTR 2083 in Protectant during Low-Temperature Drying and Storage

Mamun¹,

Masniyom²,

Maneesri³

2021

JSM

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Low-temperature drying was applied as simple and low cost drying technique for the production of dried Lactobacillus plantarum TISTR 2083, which was isolated from traditional starter of Ka-nom Tuay-fu. To improve the survival of L. plantarum TISTR 2083 during drying and storage, five different protectants and two carrier materials were investigated. These include sucrose, trehalose, maltodextrin, skim milk, and L-glutamate sodium salt (L-GSS) as protectant and rice starch and rice flour as carrier material. Whereas, skim milk as protectant with rice starch resulted in higher viable cell (8.71 log CFU/g) after drying by hot air oven at 40 °C. Different concentration 5, 10, and 15% (w/v) skim milk also investigated to check the effect of skim milk concentration on cell viability. L. plantarum TISTR 2083 starter powder was in different storage conditions to check the storage stability. After 90 days of storage, starter powder stored at 4 °C with silica gel and without silica gel had more than 80% survival rate, while there was no viable cell that stored in room temperature with silica gel. The result showed the production and storage conditions of high viability L. plantarum TISTR 2083, which can be used as starter culture for further fermented product development and as probiotic.

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Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents

Cited by 55 publications

References 27 publications

Influence of freezing temperature before freeze-drying on the viability of various Lactobacillus plantarum strains

Influence of freezing temperature before freeze-drying on the viability of various Lactobacillus plantarum strains

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Viability of Lactobacillus plantarum TISTR 2083 in Protectant during Low-Temperature Drying and Storage

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