Enhacement of the Viability of  &amp;lt;i&amp;gt;Lactobacillus&amp;lt;/i&amp;gt;  &amp;lt;i&amp;gt;plantarum&amp;lt;/i&amp;gt; during the Preservation and  Storage Process Based on the Response  Surface Methodology

Girmé, Gisela; Leonardo, Arosemena Esteban; Lucia, Perez; Rodrigo, Vera; Eduard, Grau; Angeles, Calvo M.

doi:10.4236/fns.2014.518188

Cited by 9 publications

(8 citation statements)

References 22 publications

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“…Drying medium treatments: MBP+T= mung bean powder with 5% trehalose; MBP+S= mung bean powder with 5% sucrose; MBC= mung bean powder only. ab (Chavarri et al, 1988;Carvalho et al, 2002;Carvalho et al, 2003b;Gisela et al, 2014). Cryoprotectants in freeze-drying serve as antifreeze agents, which minimize cell death by lowering the melting point of freeze-drying media (Polge et al, 1949).…”

Section: Resultsmentioning

confidence: 99%

“…A mixture of mung bean powder and sterile 0.85% (w/v) NaCl solution was used as base mixture ingredients of the freeze-drying medium. The proportion used in preparing the base mixture of drying medium was based on the optimized cryoprotectant formulation using skim milk described by Gisela et al (2014) with some modifications. About 25 g of mung bean powder was diluted with 0.85% (w/v) NaCl solution to 100 mL.…”

Section: Preparation Of Drying Mediummentioning

confidence: 99%

“…Thus, selecting appropriate drying medium as a protective matrix can produce a stable final formulation of freeze-dried cell culture with minimal viability loss. Several studies have investigated the use of various protective agents during feeze-drying consisting of additives (Carvalho et al, 2002), disaccharides, and skim milk (Carvalho et al, 2003b;Jalali et al, 2012;Mendoza et al, 2013;Gisela et al, 2014;Jofré et al, 2015) in order to minimize viability loss of LAB during cryopreservation. In addition, drying media also serve as carriers of freezedried starter cultures for fermentation applications.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 99%

Section: Preparation Of Drying Mediummentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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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show abstract

“…Also, Gisela et al (2014) determined the ideal levels of incorporation of different cryoprotectants (skim milk, sucrose and trehalose) in the freezedrying process of Lactobacillus plantarum, and obtained the ideal concentrations of cryoprotective agents: 24.06% milk powder, 6.22% sucrose, 5.63% trehalose.…”

Section: Soltanmentioning

confidence: 99%

Combining Prebiotic and Mixture of Freeze Dried Probiotics to Develop Synbiotics that Induce Apoptosis in Human Colon Tumor Cells

Mohamed

Rabeea

Shady

et al. 2017

Egypt. J. Microbiol.

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IN THE PRESENT study, we first aimed to select some potential anti-cancer probiotics in vitro. Using the inulin fermentation product by the selected five probiotic bacteria (Lactobacillus paraplantarum strain S143, L. pentosus strain P2-3, L. plantarum strain J12, L.gasseri strain F. and L.reuteri strain IRT), Caco-2 cells were exposed to 50% filtrate supernatant of each probiotic bacteria after 24 h of incubation. Results showed that inulin fermentation product of the selected probiotics cause apoptosis in the Caco-2 cell line. Also, the viability of the freezedried powders of the five probiotics using skimmed milk as cryoprotectant was followed up for 12 weeks of storage at refrigerated conditions and also at room temperature. Results proved that lyophilized powders showed slight decrease in their viable count during storage both at room and refrigerated temperatures. This would ensure a good cell concentration for at least 3 months to be administered as a probiotic and would guarantee the long-term delivery of sufficient active, viable, and functional cultures.

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“…Protein can induce freezing at higher temperatures, allowing a more energy efficient concentrating process (Janet et al., ). Skim milk powder was effective at preserving the viability of bacteria when subjected to a lyophilization process and storage, allowing its conservation and its incorporation into powdered food premixes as a probiotic additive (Gisela et al., ).…”

Section: Introductionmentioning

confidence: 99%

Enhancement of viability, acid, and bile tolerance and accelerated stability in lyophilized Weissella cibaria JW15 with protective agents

Kim

Nam

Kim

et al. 2018

Food Science & Nutrition

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Dietary supplementation with lactic acid bacteria to maintain or improve intestinal health is advocated. Weissella spp. are present in different fermented vegetable‐based foods like kimchi, as well as in the normal gastrointestinal (GI) tract of humans. Weissella cibaria strains have been proposed as potential probiotics. Freeze‐drying is a promising treatment method for these strains for industrial applications and to increase the accessibility of their health‐promoting benefits. Moreover, probiotic strains need to be able to survive in the host GI tract, and acid and bile are both environmental stressors that can reduce strain survival. Therefore, this study evaluated the effect of the combination of protective agents on the acid and bile resistance of W. cibaria JW15 after freeze‐drying. A protective agent combination with a 1:1 ratio of 5 g + 5 g/100 ml w/v soy flour + yeast extract (SFY) retained nearly 100% viability after freeze‐drying and was resistant to artificial bile acids. Remarkably, skim milk + soy flour (SSF) was resistant to an acidic solution, and the viability of W. cibaria JW15 in artificial gastric acid was enhanced when treated with this mixture. Furthermore, SFY and SSF were found to maintain high numbers of viable cells with a low specific rate of cell death (k) after storage at 50°C, 60°C, and 70°C. These results support an effective probiotic formulation system with a high number of viable cells, and its protective effects can be leveraged in the development of probiotic products with health benefits.

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Enhacement of the Viability of <i>Lactobacillus</i> <i>plantarum</i> during the Preservation and Storage Process Based on the Response Surface Methodology

Cited by 9 publications

References 22 publications

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.

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.

Combining Prebiotic and Mixture of Freeze Dried Probiotics to Develop Synbiotics that Induce Apoptosis in Human Colon Tumor Cells

Enhancement of viability, acid, and bile tolerance and accelerated stability in lyophilized Weissella cibaria JW15 with protective agents

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