Viability and Stability of Yeast Cells and Filamentous Fungus Spores during Freeze-Drying: Effects of Protectants and Cooling Rates

Berny, J.-F.; Hennebert, G. L.

doi:10.2307/3760439

Cited by 86 publications

(51 citation statements)

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“…Although shorter (po0.01) fermentation times (74 h) were observed in fermentations using freeze-dried kefir culture cooled at 5 1C min À1 , significantly (po0.05) lower ethanol concentrations were obtained. The results are in accordance with findings presented in previous studies of freeze-drying of S. cerevisiae (Bekatorou, Koutinas, Kaliafas, et al, 2001;Berni & Hennebert, 1991).…”

Section: Effect Of Cryoprotective Medium and Cooling Rate On Freeze-dsupporting

confidence: 95%

“…The highest survival rate (86%) was observed when fermented whey was used as the cryoprotective agent, probably due to adaptation of cells, or perhaps due to the presence of trace nutrients in the fermented whey. Similar percentage survival rates were previously reported during freeze-drying of yeasts (Berni & Hennebert, 1991). The high survival rates obtained in almost all cases could be attributed to the fact that kefir culture cells were harvested at the early stationary phase, as no cell growth was observed at higher fermentation times (Fig.…”

Section: Effect Of Cryoprotective Medium and Cooling Rate On Freeze-dsupporting

confidence: 85%

“…It is well-known that the optimal freezing rate should be slow enough to prevent formation of intracellular ice crystals and fast enough to avoid serious cell damage due to concentration effects (Gehrke et al, 1992). Therefore, it was decided to study cooling rates in the range 1-5 1C min À1 , as it has been previously reported that optimum cooling rates for yeast and bacterium cells are between 1 and 10 1C min À1 (Gehrke et al, 1992;Mazur, 1970) and especially 3 1C min À1 for S. cerevisiae yeast (Berni & Hennebert, 1991). Cooling rate did not significantly affect the viability of the freeze-dried kefir culture and the lactic acid content (p40.05).…”

Section: Effect Of Cryoprotective Medium and Cooling Rate On Freeze-dmentioning

confidence: 99%

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Production of freeze-dried kefir culture using whey

Papavasiliou

Kourkoutas

Rapti

et al. 2008

International Dairy Journal

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Section: Effect Of Cryoprotective Medium and Cooling Rate On Freeze-dsupporting

confidence: 95%

Section: Effect Of Cryoprotective Medium and Cooling Rate On Freeze-dsupporting

confidence: 85%

Section: Effect Of Cryoprotective Medium and Cooling Rate On Freeze-dmentioning

confidence: 99%

See 1 more Smart Citation

Production of freeze-dried kefir culture using whey

Papavasiliou

Kourkoutas

Rapti

et al. 2008

International Dairy Journal

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“…Therefore some protective substances must be added to provide a dry residue with a physical structure, acting as support material and as a receptor in rehydration. Another reason is to biochemically protect the living cells against damage during freezing and/or drying (Berny and Hennebert 1991).…”

Section: Formulation Of a Biological Control Agentmentioning

confidence: 99%

Biological control of postharvest diseases of fruit

2011

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Postharvest decay in harvested fruit causes considerable economical losses. Fungicides are the primary means to control these losses. Public concern in food safety and environmental issues and the increase of pathogen resistant populations have enhanced the interest in developing alternative methods to fungicides to control postharvest fruit decay. During the last two decades a huge information and advances concerning the selection of antagonists, mode of action, different approaches to enhance biocontrol activity, formulation and production have been achieved, and some biofungicides are already in the market. It is likely that several more products will enter the market in the near future, as the result of the biological control research programs worldwide. Nonetheless, it is necessary to continue finding new potential microorganisms, better understanding the mode of action, and pathogen, antagonist and host interactions, to increase the potential of biocontrol helping to become a real alternative to synthetic postharvest fungicides. This article presents an overview of postharvest biological control approaches and explores new research possibilities to improve biocontrol activity.

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“…Blastospore survival was restored when these blastospores were suspended in 2.5% glucose solution prior to freeze-drying, as previously described [3]. Other studies have also shown that the presence of glucose in the supernatant stabilized fungal cells during desiccation [2,24]. The beneficial effect of sugars on membrane and protein stability is widely reported [4][5][6][7].…”

Section: Discussionmentioning

confidence: 97%

Impact of carbon and nitrogen nutrition on the quality, yield and composition of blastospores of the bioinsecticidal fungus Paecilomyces fumosoroseus

Cliquet¹,

Jackson²

2005

J IND MICROBIOL BIOTECHNOL

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The impact of growing cultures of Paecilomyces fumosoroseus in liquid media containing four combinations of glucose and casamino acids (8 g l(-1) or 80 g l(-1) glucose, 1.32 g l(-1) or 13.2 g l(-1) casamino acids) was evaluated, based on blastospore production, germination rate, viability after freeze-drying and short-term storage stability. When blastospores were produced using a high casamino acid concentration, blastospore yields and germination rates were significantly higher (13.2-18.5 x 10(7) blastospores ml(-1), 50-60% germination after 4 h), compared to cultures grown in media containing lower casamino acid concentrations (0.4-2.3 x 10(7) blastospores ml(-1), 10-20% germination after 4 h). Chemical analyses of blastospore composition showed that accelerated blastospore germination may be related to increased proteinaceous reserves rather than to glycogen or lipid accumulation. Tolerance to freeze-drying by blastospores suspended in spent medium was enhanced by a high initial casamino acid concentration in the culture medium (75% survival) and by the residual glucose concentrations in the spent medium. Under the conditions of this study, the storage stability of blastospores of P. fumosoroseus was unaffected by the nutritional condition in which they were produced.

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Viability and Stability of Yeast Cells and Filamentous Fungus Spores during Freeze-Drying: Effects of Protectants and Cooling Rates

Cited by 86 publications

References 0 publications

Production of freeze-dried kefir culture using whey

Production of freeze-dried kefir culture using whey

Biological control of postharvest diseases of fruit

Impact of carbon and nitrogen nutrition on the quality, yield and composition of blastospores of the bioinsecticidal fungus Paecilomyces fumosoroseus

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