Effect of encapsulant and cryoprotectant on the viability of probiotic Pediococcus acidilactici ATCC 8042 during freeze-drying and exposure to high acidity, bile salts and heat

Halim, Murni; Mustafa, Nur Anizawanie Mohd; Othman, Majdiah; Wasoh, Helmi; Kapri, Mohd Rizal; Ariff, Arbakariya

doi:10.1016/j.lwt.2017.04.009

Cited by 73 publications

(53 citation statements)

References 25 publications

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“…At higher magnification (Figure d), the external surfaces of particles were seemed rough, which indicates that the protectant does not completely enclose the cells and the water loss is uneven during dehydration. This result is in the concordance with Yao et al () and Halim et al () who stated that embedded cells were appeared on the surface of particles. Generally, the preferred surface of particles is uniform and smooth for long‐term storage of bacterial cell because particles with cracks, fractures, or holes cause higher gas permeability and less cell protection.…”

Section: Resultssupporting

confidence: 93%

“…Freeze‐drying is one of the widely common techniques applied to obtain stable cultures for long‐term preservation in terms of cell viability and activity (Otero, Espeche, & Nader‐Macías, ). This technique is known as the most mild dehydration technique to dry bacteria with high level of viability and vitality (Halim et al, ). However, during such a treatment, cells are subjected to process treatments such as freezing and drying processes that are known as adverse conditions as water crystallization and low temperature during these processes can cause to protein denaturation and cell membrane injury (Giulio et al, ; Kim et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…of viability and vitality (Halim et al, 2017). However, during such a treatment, cells are subjected to process treatments such as freezing and drying processes that are known as adverse conditions as water crystallization and low temperature during these processes can cause to protein denaturation and cell membrane injury (Giulio et al, 2005;Kim et al, 2018).…”

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confidence: 99%

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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: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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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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“…High cell density in cultivations of LAB is crucial in order to get their valuable biomass to be profitably applied as a probiotic ingredient in various products ( Schiraldi et al, 2003 ). Probiotic food products are recommended by the international dairy federation to contain at least 10 6 to 10 7 CFU/mL of probiotics at the time of consumption to guarantee its beneficial effects ( Halim et al, 2017 ). Nevertheless, the major problem in the application of LAB culture as probiotics is the reduced growth and biomass concentration owing to end product inhibition ( Luedeking and Piret, 2000 ; Aguirre-Ezkauriatza et al, 2010 ).…”

Section: Introductionmentioning

confidence: 99%

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review

et al. 2017

Self Cite

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Lactic acid bacteria are industrially important microorganisms recognized for their fermentative ability mostly in their probiotic benefits as well as lactic acid production for various applications. Nevertheless, lactic acid fermentation often suffers end-product inhibition which decreases the cell growth rate. The inhibition of lactic acid is due to the solubility of the undissociated lactic acid within the cytoplasmic membrane and insolubility of dissociated lactate, which causes acidification of cytoplasm and failure of proton motive forces. This phenomenon influences the transmembrane pH gradient and decreases the amount of energy available for cell growth. In general, the restriction imposed by lactic acid on its fermentation can be avoided by extractive fermentation techniques, which can also be exploited for product recovery.

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“…P. acidilactici is one of the important LAB strains widely used in the food industry (fermented vegetables, dairy, meat, s.o. ), being also commonly found as one of the normal microbiota of the gastrointestinal tract [24,25].…”

Section: Resultsmentioning

confidence: 99%

Influence of Various Carbon Sources on Growth and Biomass Accumulation of Some Lactic Acid Bacteria Strains

Petrut¹,

Rusu²,

Tudorache³

et al. 2019

Rev. Chim.

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Lactic acid bacteria (LAB) are among the most important group of bacteria, with a critical role in food, pharmaceutical and medical industry. The fast-growing characteristics of LAB strains, their metabolic activity associated with production of many beneficial compounds and most of all, their GRAS status (Generally Recognized As Safe) recommends them as starter cultures for food biotechnology processes. During last decades, LAB strains have also an extensive prophylactic or therapeutic use as probiotics. Due to the fact that there are current limitations in the use of standard MRS media (de Man Rogosa Sharpe), which is selective especially for lactobacilli and enterococci, the aim of the present study was to optimize the growth medium composition for isolating a wide range of LAB strains with biotechnological potential and to improve the biomass accumulation. For this purpose, it has been evaluated the growth of Lactobacillus (L.) rhamnosus ATCC� 9595�, Streptococcus (S.) salivarius subsp. thermophilus ATCC� 19258�, Pediococcus (P.) acidilactici ATCC� 8042�, Lactococcus (L.) lactis 28 and Enterococcus (E.) faecium FFb CMGB L-18 on MRS broth with various carbon sources (glucose, lactose, galactose, maltose, mannose, ribose, arabinose, sucrose, fructose). The results of the study showed that there are interesting differences in the requirements of each analyzed species. The optimization of standard medium composition will be very useful for growth studies as well as metabolic flux studies.

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Effect of encapsulant and cryoprotectant on the viability of probiotic Pediococcus acidilactici ATCC 8042 during freeze-drying and exposure to high acidity, bile salts and heat

Cited by 73 publications

References 25 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

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review

Influence of Various Carbon Sources on Growth and Biomass Accumulation of Some Lactic Acid Bacteria Strains

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