Survival of Lactobacillus sakei during heating, drying and storage in the dried state when growth has occurred in the presence of sucrose or monosodium glutamate

Abstract

Spray-dried cells of Lactobacillus sakei CTC 494 survived ca. 60% longer in the spray dried state when cells were grown in the presence of 20 g sucrose l(-1) or 12.5 g monosodium glutamate l(-1). No significant differences were observed in viability during storage in the freeze dried state with the addition of these compounds to the growth medium, nor in survival during a heat treatment (55 degrees C). Both sucrose and glutamate in the growth medium suppressed intracellular accumulation of total amino acids and changed the overall pattern of the individual amino acids. Glutamate in the growth medium enhanced intracellular glutamate by ca. 38%.

Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice

“…In addition to the use of maltodextrin, recognized as a good protectant during drying [5,23], other factors were combined to increase the survival of LAB. It has been previously demonstrated that the addition of certain sugars to the media used for the growth of various LAB cultures influenced their survival during spray drying [11], lyophilization [10], and other drying methods [24]. This effect was also observed in the present study.…”

“…Thus, by growing the cells in contact with sugars, they have time to accumulate these compatible solutes [11]. Sugars may preserve the structures of the membrane, as well as delay protein denaturation [29].…”

“…bulgaricus strain in the presence of lactose and sucrose increased its survival during freezing and thawing. Also the growth of a L. sakei strain in the presence of sucrose enhanced its survival after spray drying [11]. Sorbitol also protected lyophilized cells of L. plantarum during storage, but only when this was incorporated in the drying medium [31].…”

“…It is, therefore, crucial to guarantee the best performance of probiotic cultures, and for this, some factors like the composition of the growth media and the storage conditions should be considered [8]. Many authors have stated that the presence of some carbohydrates in the culture media influence survival of microorganisms during drying and subsequent storage [10][11][12]. The viability of dried probiotics is also affected by the storage conditions, i.e., temperature, presence of oxygen and moisture [12,13].…”

Cellular injuries on spray‐dried Lactobacillus rhamnosus GG and its stability during food storage

“…Survival was made possible by cell accumulation of trehalose from growth medium before drying processes (Sunny-Roberts and Knorr, 2009). Tymczyszyn et al (2007) and Ferreira et al (2005) demonstrated the preservation and survival of dehydrated bacteria after growing them in the presence of trehalose, sucrose or MSG.…”