Survival of Lactobacillus delbrueckii ssp. bulgaricus Following Spray-Drying

Teixeira, Paula; Castro, Maria Helena Reis Prado de; Malcata, F. Xavier; Kirby, R.

doi:10.3168/jds.s0022-0302(95)76718-2

Cited by 161 publications

(150 citation statements)

References 7 publications

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“…However, there are obvious challenges associated with using spray drying to produce viable cultures, including the requirement that the microorganisms survive the relatively high temperatures used (5). While freezedrying is more suitable than spray drying for some cultures (17), researchers have found that there is no difference in microbial viability between these methods (33).In previous studies, workers have investigated the use of spray drying as a way to preserve yogurt with viable microorganisms (18) and dairy starter cultures, such as Lactobacillus bulgaricus and Streptococcus thermophilus (23,33,34), and as a way to attenuate adjunct cultures, such as Lactobacillus helveticus (16,17). In addition to maintaining the viability of probiotic cultures, it is important that probiotic properties are maintained following the spray-drying process.…”

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confidence: 99%

Comparative Survival Rates of Human-Derived Probiotic Lactobacillus paracasei and L. salivarius Strains during Heat Treatment and Spray Drying

Gardiner

O’Sullivan

Kelly

et al. 2000

Appl Environ Microbiol

380

276

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Spray drying of skim milk was evaluated as a means of preserving Lactobacillus paracasei NFBC 338 and Lactobacillus salivarius UCC 118, which are human-derived strains with probiotic potential. Our initial experiments revealed that NFBC 338 is considerably more heat resistant in 20% (wt/vol) skim milk than UCC 118 is; the comparable decimal reduction times were 11.1 and 1.1 min, respectively, at 59°C. An air outlet temperature of 80 to 85°C was optimal for spray drying; these conditions resulted in powders with moisture contents of 4.1 to 4.2% and viable counts of 3.2 ؋ 10 9 CFU/g for NFBC 338 and 5.2 ؋ 10 7 CFU/g for UCC 118. Thus, L. paracasei NFBC 338 survived better than L. salivarius UCC 118 during spray drying; similar results were obtained when we used confocal scanning laser microscopy and LIVE/DEAD BacLight viability staining. In addition, confocal scanning laser microscopy revealed that the probiotic lactobacilli were located primarily in the powder particles. Although both spray-dried cultures appeared to be stressed, as shown by increased sensitivity to NaCl, bacteriocin production by UCC 118 was not affected by the process, nor was the activity of the bacteriocin peptide. The level of survival of NFBC 338 remained constant at ϳ1 ؋ 10 9 CFU/g during 2 months of powder storage at 4°C, while a decline in the level of survival of approximately 1 log (from 7.2 ؋ 10 7 to 9.5 ؋ 10 6 CFU/g) was observed for UCC 118 stored under the same conditions. However, survival of both Lactobacillus strains during powder storage was inversely related to the storage temperature. Our data demonstrate that spray drying may be a cost-effective way to produce large quantities of some probiotic cultures.Given that probiotic microorganisms play a role in promoting and maintaining health (29) has stimulated considerable interest in incorporating these into functional foods and pharmaceutical products. By definition, probiotics are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition" (13), and it is recommended that probiotic products contain at least 10 7 live microorganisms per g or per ml (15). Therefore, from a commercial point of view, an inexpensive method for large-scale production of cultures containing high levels of viable probiotic cells in a form suitable for product applications is highly desirable.In previous studies researchers have investigated the production of freeze-dried powders and frozen concentrates of probiotic Bifidobacterium and Lactobacillus spp. (10,12,24). However, there are many disadvantages associated with this approach; freeze-drying is time-consuming and expensive, there are high transport and storage costs associated with frozen concentrated cultures, and the freeze-thaw process is associated with a loss of culture viability. In comparison, spray drying, one of the predominant processing tools used in the dairy industry, can be used to produce large amounts of dairy ingredients relatively inexpensively; it has been estimated th...

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confidence: 99%

Comparative Survival Rates of Human-Derived Probiotic Lactobacillus paracasei and L. salivarius Strains during Heat Treatment and Spray Drying

Gardiner

O’Sullivan

Kelly

et al. 2000

Appl Environ Microbiol

380

276

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“…Knowledge of the resistance of these bacteria to heat stress would be helpful for mastering cell viability during this dehydration treatment. Teixeira et al (35) studied L. delbrueckii subsp. bulgaricus thermotolerance and clearly showed the successful application of such a preservation method to concentrated suspensions of these bacteria (34,35).…”

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confidence: 99%

“…Teixeira et al (35) studied L. delbrueckii subsp. bulgaricus thermotolerance and clearly showed the successful application of such a preservation method to concentrated suspensions of these bacteria (34,35). When cells were submitted to a heat pretreatment at 50°C or to a hyperosmotic pretreatment before lethal temperature challenge (65°C), the viability of the cells increased (13).…”

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Two-Dimensional Electrophoresis Study of Lactobacillus delbrueckii subsp. bulgaricus Thermotolerance

Gouesbet

Jan

Boyaval

2002

Appl Environ Microbiol

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The response of Lactobacillus delbrueckii subsp. bulgaricus cells to heat stress was studied by use of a chemically defined medium. Two-dimensional electrophoresis (2-DE) analysis was used to correlate the kinetics of heat shock protein (HSP) induction with cell recovery from heat injury. We demonstrated that enhanced viability, observed after 10 min at 65°C, resulted from the overexpression of HSP and from mechanisms not linked to protein synthesis. In order to analyze the thermoadaptation mechanisms involved, thermoresistant variants were selected. These variants showed enhanced constitutive tolerance toward heat shock. However, contrary to the wild-type strain, these variants were poorly protected after osmotic or heat pretreatments. This result suggests that above a certain threshold, cells reach a maximum level of protection that cannot be easily exceeded. A comparison of protein patterns showed that the variants were able to induce more rapidly their adaptive mechanisms than the original strain. In particular, the variants were able to express constitutively more HSP, leading to the higher level of thermoprotection observed. This is the first report of the study by 2-DE of the heat stress response in L. delbrueckii subsp. bulgaricus.Lactobacillus delbrueckii subsp. bulgaricus is one of the most important industrial lactic acid bacteria. This fact is mainly due to its use in yogurt and fermented milk for human consumption. However, the price of current commercial preparations restricts its use, mainly because of the high susceptibility of L. delbrueckii subsp. bulgaricus to preservation processes. For example, this species would be a very interesting probiotic (40) if the production cost of these sensitive bacteria could be decreased substantially. This goal could be achieved by increasing cell survival or by using a less deleterious production process. Direct spray drying of vegetative microbial cells is emerging (3) as an efficient and inexpensive preservation method with a high output and may lower this cost. Knowledge of the resistance of these bacteria to heat stress would be helpful for mastering cell viability during this dehydration treatment. Teixeira et al. (35) studied L. delbrueckii subsp. bulgaricus thermotolerance and clearly showed the successful application of such a preservation method to concentrated suspensions of these bacteria (34,35). When cells were submitted to a heat pretreatment at 50°C or to a hyperosmotic pretreatment before lethal temperature challenge (65°C), the viability of the cells increased (13). Nevertheless, little is known of potential methods for enhancing cell survival and mechanisms used by the cell to protect itself from heat stress or to repair damage. Two-dimensional electrophoresis (2-DE) of proteins is currently one of the highest-resolution analytical techniques available for the study of protein expression patterns (the promising genome-wide DNA arrays are not yet available for L. delbrueckii subsp. bulgaricus). New technological developments have improved r...

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“…It is also better to show the relationship between bacterial survival and changes in the mobility of water in their microenvironment, than a correlation to a w of the environment (Hoobin et al 2013). It has been reported that elevated water activity levels above 0.25 affect viability of microorganisms negatively (Teixeira et al 1995;Weinbreck et al 2010). Abe et al (2009) found the effect of a w to be the strongest factor in decreasing probiotic viability.…”

Section: Bifidobacterium Lactis Bb12mentioning

confidence: 99%

Supercritical CO2 interpolymer complex encapsulation improves heat stability of probiotic bifidobacteria

Thantsha

Labuschagne

Mamvura

2013

World J Microbiol Biotechnol

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The probiotic industry faces the challenge of retention of probiotic culture viability as numbers of these cells within their products inevitably decrease over time. In order to retain probiotic viability levels above the therapeutic minimum over the duration of the product's shelf life, various methods have been employed, among which encapsulation has received much interest. In line with exploitation of encapsulation for protection of probiotics against adverse conditions, we have previously encapsulated bifidobacteria in poly-(vinylpyrrolidone)-poly-(vinylacetate-cocrotonic acid) (PVP:PVAc-CA) interpolymer complex microparticles under supercritical conditions. The microparticles produced had suitable characteristics for food applications and also protected the bacteria in simulated gastrointestinal fluids. The current study reports on accelerated shelf life studies of PVP:PVAc-CA encapsulated Bifidobacterium lactis Bb12 and Bifidobacterium longum Bb46. Samples were stored as free powders in glass vials at 30 °C for 12 weeks and then analysed for viable counts and water activity levels weekly or fortnightly. lactis Bb12, respectively, thereby extending their shelf lives under high storage temperature by between 4-7 weeks. These results reveal the possibility for manufacture of encapsulated probiotic powders with increased stability at ambient temperatures. This would potentially allow the supply of a stable probiotic formulation to impoverished communities without proper storage facilities recommended for most of the currently available commercial probiotic products.

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Survival of Lactobacillus delbrueckii ssp. bulgaricus Following Spray-Drying

Cited by 161 publications

References 7 publications

Comparative Survival Rates of Human-Derived Probiotic Lactobacillus paracasei and L. salivarius Strains during Heat Treatment and Spray Drying

Comparative Survival Rates of Human-Derived Probiotic Lactobacillus paracasei and L. salivarius Strains during Heat Treatment and Spray Drying

Two-Dimensional Electrophoresis Study of Lactobacillus delbrueckii subsp. bulgaricus Thermotolerance

Supercritical CO2 interpolymer complex encapsulation improves heat stability of probiotic bifidobacteria

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