Relationship of Cellular Components to the Stability of Concentrated Lactic Streptococcus Cultures at -17 C1

Gilliland, S. E.; Speck, M. L.

doi:10.1128/aem.27.4.793-796.1974

Cited by 20 publications

(14 citation statements)

References 6 publications

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“…Concentrated frozen cultures of lactobacilli and lactic streptococci are used routinely in the manufacture of various fermented products. However, certain lactobacilli (22, 23) and individual strains of lactic streptococci (1,5,7,13,16,24) are not sufficiently stable to freezing. The instability of frozen cultures of these bacteria presents a difficulty with regard to their use for fermentation processes, especially for the direct inoculation of the food with these cultures.…”

mentioning

confidence: 99%

Stability of Lactic Acid Bacteria to Freezing as Related to Their Fatty Acid Composition

Goldberg

Eschar

1977

Appl Environ Microbiol

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The viability of Streptococcus lactis and Lactobacillus sp. A-12 after freezing at -17°C for 48 h was better preserved when the cells were grown in medium supplemented with oleic acid or Tween 80 (polyoxyethylene sorbitan monooleate). A pronounced change in the cellular fatty acid composition was noted when the bacteria were grown in the presence of Tween 80. In S. lactis the ratio of unsaturated to saturated fatty acids increased from 1.18 to 2.55 and in Lactobacillus sp. A-12 it increased from 0.85 to 1.67 when Tween 80 was added to the growth medium. The antibiotic cerulenin markedly inhibited the growth of lactic acid bacteria in tomato juice (TJ) medium but had almost no effect on the growth of the bacteria in TJ medium containing Tween 80 (or oleic acid). The antibiotic inhibited markedly the incorporation of [1- 14 C]acetate but had no inhibitory effect on the incorporation of exogenous [1- 14 C]oleate (or [1- 14 C]palmitate) into the lipid fractions of lactic acid bacteria. Thus, the fatty acid composition of lactic acid bacteria, inhibited by the antibiotic cerulenin, can be modulated by exogenously added oleic acid (or Tween 80) without the concurrent endogenous fatty acid synthesis from acetate. The data obtained suggest that cerulenin inhibits neither cyclopropane fatty acid synthesis nor elongation of fatty acid acyl intermediates. The radioactivity of cells grown in the presence of [1- 14 C]oleate and cerulenin was associated mainly with cyclopropane Δ19:0, 20:0 + 20:1, and 21:0 acids. As a consequence, cerulenin caused a decrease in the ratio of unsaturated to saturated fatty acids in lactic acid bacteria as compared with cells grown in TJ medium plus Tween 80 but without cerulenin. Cerulenin caused a decrease in the viability of S. lactis and Lactobacillus sp. A-12 after freezing at -17°C for 48 h only when Tween 80 was present in the growth medium. We conclude that the sensitivity of lactic acid bacteria to damage from freezing can be correlated with specific alterations in the cellular fatty acids.

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mentioning

confidence: 99%

Stability of Lactic Acid Bacteria to Freezing as Related to Their Fatty Acid Composition

Goldberg

Eschar

1977

Appl Environ Microbiol

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“…Test strain cultures, grown on various carbon sources as described above, were harvested and washed three times with distilled water and then resuspended in the same solution. The cell suspensions were used to analyze the glucose content by means of the anthrone method (Gilliland & Speck 1974;Ekwunife et al 1991;Khoo et al 2005) and to measure the dry weight of the cells. The milligrams of glucose per milligram of dry cell weight were then calculated, and the results were expressed as a percentage of the glucose content.…”

Section: Effect Of Carbon Source On Cellular Hydrophobicity Fatty Acmentioning

confidence: 99%

New lactic acid bacterial strains from traditional Mongolian fermented milk products have altered adhesion to porcine gastric mucin depending on the carbon source

Kimoto‐Nira

Yamasaki

Sasaki

et al. 2014

Animal Science Journal

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Attachment of lactic acid bacteria to the mucosal surface of the gastrointestinal tract is a major property of probiotics. Here, we examined the ability of 21 lactic acid bacterial strains isolated from traditional fermented milk products in Mongolia to adhere to porcine gastric mucin in vitro. Higher attachment was observed with Lactobacillus delbrueckii subsp. bulgaricus strains 6-8 and 8-1 than with Lactobacillus rhamnosus GG (positive control). Lactococcus lactis subsp. cremoris strain 7-1 adhered to mucin as effectively as did strain GG. Heat inactivation decreased the adhesive ability of strains 6-8 and 8-1 but did not affect strain 7-1. The adhesion of strains 6-8, 7-1 and 8-1 was significantly inhibited when the cells were pretreated with periodate and trypsin, indicating that proteinaceous and carbohydrate-like cell surface compounds are involved in the adhesion of these strains. The adhesion of strain 7-1 was affected by the type of carbohydrate present in the growth medium, being higher with fructose than with lactose, galactose or xylose as the carbon source. The sugar content of 7-1 cells grown on various carbohydrates was negatively correlated with its adhesive ability. We provide new probiotic candidate strains and new information regarding carbohydrate preference that influences lactic acid bacterial adhesion to mucin.

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“…The measurement of capsular EPS material is complicated by its close association with the bacterial cells (Sutherland, 1972). The concentrations were measured based on the amount of carbohydrate expressed as glucose present in washed cell suspensions (Gilliland and Speck, 1974). The carbohydrate concentrations were determined by either a variation of the anthrone method (Gilliland and Speck, 1974) or the phenol-sulfuric method (Dubois et al, 1956), with glucose as the standard and the amount of EPS expressed as μg of glucose/ml of culture.…”

Section: Measurement Of Capsular Epsmentioning

confidence: 99%

“…bulgaricus were initially tested to determine the level of capsular EPS produced in 10% reconstituted NDM. Volumes of 10 ml of freshly pasteurized 10% NDM were inoculated with each of the eight cultures using 1% inocula and incubated at 45°C for 8 h. The capsular EPS content was based on sugar content of the cells and was determined in a manner similar to that of Gilliland and Speck (1974). The milk proteins were solubilized by adding 1.1 ml of 20% (wt/vol) sodium citrate to 5.5 ml volumes of each culture, and then 4.4 ml of deionized water was added, bringing the final concentration to 2% sodium citrate.…”

Section: Initial Screening Of Cultures For Capsular Eps Productionmentioning

confidence: 99%

Binding of Free Bile Acids by Cells of Yogurt Starter Culture Bacteria

Pigeon¹,

Cuesta

Gilliland

2002

Journal of Dairy Science

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Several strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, which produced exocellular polysaccharides (EPS), varied in the amount produced. The streptococci tended to produce the most EPS per milliliter of culture; however, when compared on the basis of amounts per 10(7) cfu, the lactobacilli produced the most. Lactobacillus delbrueckii ssp. bulgaricus strains Lb-18 and Lb-10442 and S. thermophilus St-143 produced significantly larger amounts per 107 cfu than did other strains tested. These three cultures plus two strains of the streptococci that produced the greatest amounts of EPS per ml of culture were tested for the ability to bind bile acids from laboratory media. The two cultures of L. delbrueckii ssp. bulgaricus (Lb-18 and Lb-10442) bound significantly higher amounts of cholic acid than did the three strains of streptococci. These two cultures of lactobacilli bound up to 15.3% of the cholic acid present in laboratory media, up to 452 microg/mg of EPS and 2.9 microg/10(7) cfu. None of the cultures tested in this study were able to bind the conjugated bile acid, glycocholic acid.

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Relationship of Cellular Components to the Stability of Concentrated Lactic Streptococcus Cultures at -17 C1

Cited by 20 publications

References 6 publications

Stability of Lactic Acid Bacteria to Freezing as Related to Their Fatty Acid Composition

Stability of Lactic Acid Bacteria to Freezing as Related to Their Fatty Acid Composition

New lactic acid bacterial strains from traditional Mongolian fermented milk products have altered adhesion to porcine gastric mucin depending on the carbon source

Binding of Free Bile Acids by Cells of Yogurt Starter Culture Bacteria

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