Influence of Freezing and Freeze Drying on Intracellular Enzymatic Activity and Autolytic Properties of Some Lactic Acid Bacterial Strains

Kandil, Sahar; Soda, M. El

doi:10.4236/aim.2015.56039

Cited by 36 publications

(17 citation statements)

References 49 publications

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“…freeze-drying treatment in this study, exhibited enhanced resistance to such freezing conditions as those during ice cream processing and storage. The effect of low temperature pretreatment on bacterial cells was mainly due to change of the intracellular enzymatic activity that reinforced the freezing tolerance of the bacterial strains [Kandil & El Soda, 2015]. Overall, the viable counts in the ice cream of all experimental groups in this study were higher than 6 log cfu/g after 4 weeks of storage.…”

Section: Viability Of L Plantarum Yw11 During Ice Cream Processing Amentioning

confidence: 51%

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Zhang¹,

Wen²,

Guo³

et al. 2017

Pol. J. Food Nutr. Sci.

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Ice cream was prepared with exopolysaccharide (EPS)-producing Lactobacillus plantarum YW11 by direct inoculation (DI), addition of prefermented skim milk (FSM), or addition of the lyophilized powder of the YW11 strain (LP) into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8-1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain's tolerance to acid and bile, with a decrease in survival rate of 38.8-63.2% and 10.8-51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p<0.05). The YW11 strain produced a ropy EPS (up to 4.84 mg/g) in the ice cream mix made using the DI and FSM methods; it was present as a fi ne porous matrix as observed by Cryo-SEM. Formation of the EPS together with changes in the pH of the ice cream mix caused increased viscosity (up to 131.0 mPa·s), overrun and meltdown, decreased destabilization of fat, and fi rmness of ice cream. Hydrocarbons, ketones, and benzenes were found to be the major volatiles in the fermented ice cream samples, which also had decreased levels of dodecane, characterized by the smell of dirt.Unauthenticated Download Date | 5/12/18 3:26 PM

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Section: Viability Of L Plantarum Yw11 During Ice Cream Processing Amentioning

confidence: 51%

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Zhang¹,

Wen²,

Guo³

et al. 2017

Pol. J. Food Nutr. Sci.

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show abstract

“…It should be pointed out that no cell lysing treatment was performed in the present study, apart from storage in the freezer (−80°C), and that strains of L. plantarum have been demonstrated to have high stability when frozen [31]. Additionally, no difference in moisture content in any of the treatments compared to the control was observed after lyophilization (data not shown).…”

Section: Resultsmentioning

confidence: 79%

Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition

Thompson

Önning

Holmgren

et al. 2020

Plant Foods Hum Nutr

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As diets change in response to ethical, environmental, and health concerns surrounding meat consumption, fermentation has potential to improve the taste and nutritional qualities of plant-based foods. In this study, cauliflower, white beans, and a 50:50 cauliflower-white bean mixture were fermented using different strains of Lactobacillus plantarum. In all treatments containing cauliflower, the pH was reduced to <4 after 18 h, while treatments containing only white beans had an average pH of 4.8 after 18 h. Following fermentation, the riboflavin, folate, and vitamin B 12 content of the cauliflower-white bean mixture was measured, and compared against that of an unfermented control. The riboflavin and folate content of the mixture increased significantly after fermentation. Relative to control samples, riboflavin increased by 76-113%, to 91.6 ± 0.6 μg/100 g fresh weight, and folate increased by 32-60%, to 58.8 ± 2.0 μg/100 g fresh weight. For one bacterial strain, L. plantarum 299, a significant 66% increase in vitamin B 12 was observed, although the final amount (0.048 ± 0.013 μg/100 g fresh weight) was only a small fraction of recommended daily intake. Measurements of amino acid composition in the mixture revealed small increases in alanine, glycine, histidine, isoleucine, leucine, and valine in the fermented sample compared to the unfermented control.

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“…The simplest classical method, lyophilization has been widely used for the past several years to produce viable culture in dried powder form. However, the adverse effect of the process on the viability of many microorganisms is still inconclusive (Kandil and El Soda 2015 ). Apart from that recently, studies concerning to preparation of concentrated starter culture of well-known microorganisms by lyophilization was tried out for food application (Lee et al 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Statistical modelling for optimized lyophilization of Lactobacillus acidophilus strains for improved viability and stability using response surface methodology

SadguruPrasad

Madhusudhan

2018

AMB Expr

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The awareness regarding use of probiotics for health benefits has created a huge market worldwide. The use of probiotic cultures and its success in commercial scale is relying on the techniques employed to ensure that the potential cultures with desired functional activity are stable and viable for longer period. The present study was undertaken to statistically evaluate the effect of lyoprotectant in the suspension media containing sucrose and reconstituted skim milk on the viability of Lactobacillus acidophilus strains. The central composite rotatable design of response surface methodology was used in evaluating the survival rate and viability even after 24 months’ storage of three different lyophilized strains of L. acidophilus. We also determined the exclusive use of lyoprotectant on the survival of the lyophilized strains throughout the study period without altering any of the culture conditions. The most conspicuous result to emerge from the data is that the suspension medium composed of minimal amount of sucrose (~ 1.2%) in the reconstituted skim milk (6%) was evident in maintaining a higher survival rate of lyophilized culture during 2-year storage. From this investigation, the optimized suspension media used to obtain the lyophilized concentrate of L. acidophilus could be recommended in designing dietary supplement with minimal modification for industrial application. This might reduce the manufacturing cost as well as storage loss occurring both in pharma and food sector.Electronic supplementary materialThe online version of this article (10.1186/s13568-018-0659-3) contains supplementary material, which is available to authorized users.

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Influence of Freezing and Freeze Drying on Intracellular Enzymatic Activity and Autolytic Properties of Some Lactic Acid Bacterial Strains

Cited by 36 publications

References 49 publications

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition

Statistical modelling for optimized lyophilization of Lactobacillus acidophilus strains for improved viability and stability using response surface methodology

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