A novel soybean flour as a cryoprotectant in freeze-dried Bacillus subtilis SB-MYP-1

Mahidsanan, Thitikorn; Gasaluck, Piyawan; Eumkeb, Griangsak

doi:10.1016/j.lwt.2016.11.015

Cited by 19 publications

(11 citation statements)

References 34 publications

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“…The intensities of (1,700–1,400 1/cm) freeze‐dried powders partially increased compared to those of skim milk, which indicates that bacterial cell proteins contributes the change of those spectra. On the contrary, Mahidsanan, Gasaluck, and Eumkeb () reported that the intensities in these region decreased due to the protein denaturation and carbohydrate deformation after freeze‐drying and the changes may be associated with the cell membrane, cell wall, or peptidoglycan sublethal injury. The bands observed in the spectral region between 1,200 and 900 1/cm comprises a series of overlapping bands, mostly resulting from C–O and C–C stretching vibrations and also related with the C–O–C glycosidic linkage of sugars (Ottenhof, MacNaughtan, & Farhat, ; Santos et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…The intensities of freeze‐dried cells with cryoprotectant combination (1,200 and 900 1/cm) significantly increased compared to those of lactose, sucrose and skim milk. This change could be cause the interaction between OH groups of cryoprotectants and membrane phospholipids of cells (Mahidsanan et al, ). Analysis of the infrared spectra showed that the skim milk characterization was retained as such in the powders after freeze‐drying.…”

Section: Resultsmentioning

confidence: 99%

“…The intensities of (1,700-1,400 1/cm) freeze-dried powders partially F I G U R E 3 Micrographs of freezedried L. brevis ED25 with optimum cryoprotectant formulation by scanning electron microscope (SEM): freezedried free cells with physiological saline solutions (a), freeze-dried cells under optimized conditions at 100x (b), 1,000x (c), and 10,000x (d) magnifications increased compared to those of skim milk, which indicates that bacterial cell proteins contributes the change of those spectra. On the contrary,Mahidsanan, Gasaluck, and Eumkeb (2017) reported that the intensities in these region decreased due to the protein denaturation and carbohydrate deformation after freeze-drying and the changes may be associated with the cell membrane, cell wall, or peptidoglycan sublethal injury. The bands observed in the spectral region between 1,200 and 900 1/cm comprises a series of overlapping bands, mostly resulting from C-O and C-C stretching vibrations and also related with the C-O-C glycosidic linkage of sugars…”

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confidence: 96%

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Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough

Gül

Yılmaz

et al. 2020

J Food Process Preserv

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In this study, various kinds of cryoprotectant (skim milk, lactose, and sucrose) formulations were tested to enhance the survival of Lactobacillus brevis ED25 after freezing and freeze‐drying. A Box–Behnken experimental design was used to optimize cryoprotective medium and the highest cell survival was observed with the 17.28% skim milk, 2.12% lactose, and 10% sucrose cryoprotectant as the optimum condition. The structural and physicochemical characteristics of freeze‐dried powder were acceptable for application with regards to particle surface morphology, moisture and water activity (Aw), glass transition temperature (Tg), Fourier transform infrared spectra, X‐ray structure, and also storage stability under the refrigeration and room temperature conditions. Accelerated storage test based on Arrhenius equation could be used to predict the freeze‐dried bacterial shelf life but only with a certain degree of predictability for long‐term storage. The acidification kinetics of fresh and stored culture in sourdough fermentation was also described on the basis of the Gompertz equation. Practical applications Freezing and storage are crucial factors for the viability and acidification power of starter culture. Therefore, various types and concentrations of cryoprotectants have been used to preserve the microorganisms. L. brevis ED25 has been a good potential for the manufacture of industrial sourdoughs and this research has aimed to investigate long‐term protective effects of optimum cryoprotectant formulations on the viability of bacteria and also determine the acidification power in sourdough. The results showed the potential value of freeze‐dried L. brevis ED25 culture for commercialization.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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confidence: 96%

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Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough

Gül

Yılmaz

et al. 2020

J Food Process Preserv

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“…A probiotic B. coagulans strain was successfully encapsulated using polysaccharides, chitosan and alginate (Anselmo et al, 2016), while the extracellular matrix produced by B. subtilis is proposed to serve as a protectant for other probiotic bacteria in complex preparation (Yahav et al, 2018). The addition of cryo-protectants such as glucose, maltodextrin, trehalose, skimmed milk powder, whey protein or novel soybean flour additionally increases the survival rates and the activity of intracellular enzymes of the freeze-dried encapsulation probiotics, as demonstrated for B. subtilis starter cultures or LAB (Martín et al, 2015, Mahidsanan et al, 2017.…”

Section: Industrial Forms and Stabilization Methods For Bacillus Sp mentioning

confidence: 99%

The promises and risks of probiotic Bacillus species

et al. 2018

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Supplementing the human microbiome with probiotic microorganisms is a proposed solution for civilization syndromes such as dysbiosis and gastrointestinal tract (GIT) disorders. Bimodal probiotic strains of the Bacillus genus constitute the microbiota of the human environment, and are typically found in soil, water, a number of non-dairy fermented foods, as well as in human and animal GIT. Probiotic Bacillus sp. are Gram positive rods, with the ability of sporulation to survive environmental stress and preparation conditions. In vitro models of the human stomach and human studies with probiotic Bacillus reveal the mechanisms of its life cycle and sporulation. The Bacillus sp. probiotic biofilm introduces biochemical effects such as antimicrobial and enzymatic activity, thus contributing to protection from GIT and other infections. Despite the beneficial activity of Bacillus strains belonging to the safety group 1, a number of strains can pose a substantial health risk, carrying genes for various toxins or antibiotic resistance. Commercially available Bacillus probiotic preparations include strains from the subtilis and other closely related phylogenetic clades. Those intended for oral administration in humans, often encapsulated with appropriate supporting materials, still tend to be mislabeled or poorly characterized. Bacillus sp. MALDI-TOF analysis, combined with sequencing of characteristic 16S rRNA or enzyme coding genes, may provide accurate identification. A promising future application of the probiotic Bacillus sp. might be the microflora biocontrol in the human body and the closest human environment. Environmental probiotic Bacillus species display the potential to support human microflora, however controversies regarding the safety of certain strains is a key factor in their still limited application.

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“…Starchy materials like flours of rice, cassava, yam, millet, maize, and sorghum have been utilized as cryoprotective drying media for non-dairy starter cultures for gari and beer fermentations (Okafor et al, 1999;N'Guessan et al, 2016). Mahidsanan et al (2017) also reported that a novel soybean flour as an inexpensive cryoprotectant option showed enhanced protection on Bacillus subtilis SB-MYP-1 starter culture for Thu-nao (fermented soybean) processing.…”

Section: Introductionmentioning

confidence: 99%

Storage stability of freeze-dried Lactobacillus plantarum S20 starter culture as affected by various formulations of drying medium, and its fermentation characteristics in mung bean (Vigna radiata L.) slurry was studied by Sulabo et al.

Sulabo¹,

Villasanta²,

Hermo³

et al. 2020

Food Res.

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Development of an active starter culture is essential in the production of safe and highquality fermented foods. Freeze-drying is an effective microbial cell immobilization technology intended to produce active and stable starter cultures for long-term storage. To determine the influence of various drying medium formulations with mung bean powder and disaccharides on the viability of L. plantarum S20 during freeze-drying and subsequent storage at 6±2°C and 30±1°C, three treatments of drying medium consisting of mung bean powder without disaccharides (MBP), MBP with 5% (w/v) trehalose (MBP+T), and MBP with 5% (w/v) sucrose (MBP+T) were evaluated. Results showed that L. plantarum S20 viability after freeze-drying ranged from 9.56 to 10.03 log (CFU/g) with viability loss ranging from 0.20 to 0.51 log (CFU/g), with MBP being the least effective (p<0.05) in minimizing viability loss. Supplementing MBP with either 5% sucrose or 5% trehalose improved (p<0.05) survival of freeze-dried L. plantarum S20; and both disaccharides exhibit similar (p>0.05) cryoprotective effects on L. plantarum S20 during freeze-drying and subsequent storage. Storage at 6±2°C for 180 days resulted in significant decreases of 2.15, 2.17, and 3.27 log (CFU/g) in L. plantarum S20 population in MBP+T, MBP+S, and MBP, respectively. A more drastic decline [>6.0 Log (CFU/g)] in L. plantarum S20 population was observed in freeze-dried culture stored at 30±1°C for 60 days. Fermentation characteristics of freeze-dried L. plantarum S20 in mung bean slurry were also determined. Freeze-dried L. plantarum S20 in MBP with 5% (w/v) sucrose was able to acidify mung bean slurry from pH 6.8 to pH 3.8 after 8 hrs with maximum LAB population of 9.2 log (CFU/mL). Acidification of mung bean slurry by fresh culture (non-freeze-dried) on the other hand was relatively slower where pH dropped from 6.8 to pH 3.72 after 24 hrs. Current work suggested that lyophilized L. plantarum S20 could be used as a starter culture for mung bean-based fermentations but further research on this area is needed.

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A novel soybean flour as a cryoprotectant in freeze-dried Bacillus subtilis SB-MYP-1

Cited by 19 publications

References 34 publications

Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough

Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough

The promises and risks of probiotic Bacillus species

Storage stability of freeze-dried Lactobacillus plantarum S20 starter culture as affected by various formulations of drying medium, and its fermentation characteristics in mung bean (Vigna radiata L.) slurry was studied by Sulabo et al.

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