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Impact of fermentation pH and temperature on freeze-drying survival and membrane lipid composition of Lactobacillus coryniformis Si3
Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden.
UFZ Helmholtz, Centre for Environmental Research, Leipzig, Germany.
UFZ Helmholtz, Centre for Environmental Research, Leipzig, Germany.
Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden.
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2008 (English)In: Journal of Industrial Microbiology & Biotechnology, ISSN 1367-5435, E-ISSN 1476-5535, Vol. 35, no 3, p. 175-181Article in journal (Refereed) Published
Abstract [en]

During the industrial stabilization process, lactic acid bacteria are subjected to several stressful conditions. Tolerance to dehydration differs among lactic acid bacteria and the determining factors remain largely unknown. Lactobacillus coryniformis Si3 prevents spoilage by mold due to production of acids and specific antifungal compounds. This strain could be added as a biopreservative in feed systems, e.g. silage. We studied the survival of Lb. coryniformis Si3 after freeze-drying in a 10% skim milk and 5% sucrose formulation following different fermentation pH values and temperatures. Initially, a response surface methodology was employed to optimize final cell density and growth rate. At optimal pH and temperature (pH 5.5 and 34 degrees C, the freeze-drying survival of Lb. coryniformis Si3 was 67% (+/- 6%). The influence of temperature or pH stress in late logarithmic phase was dependent upon the nature of the stress applied. Heat stress (42 degrees C) did not influence freeze-drying survival, whereas mild cold- (26 degrees C), base(pH 6.5), and acid- (pH 4.5) stress significantly reduced survival. Freeze-drying survival rates varied fourfold, with the lowest survival following mild cold stress (26 degrees C) prior to freeze-drying and the highest survival after optimal growth or after mild heat (42 degrees C) stress. Levels of different membrane fatty acids were analyzed to determine the adaptive response in this strain. Fatty acids changed with altered fermentation conditions and the degree of membrane lipid saturation decreased when the cells were subjected to stress. This study shows the importance of selecting appropriate fermentation conditions to maximize freeze-drying viability of Lb. coryniformis as well as the effects of various unfavorable conditions during growth on freeze-drying survival.

Place, publisher, year, edition, pages
Heidelberg, Germany: Springer, 2008. Vol. 35, no 3, p. 175-181
Keywords [en]
Lactic acid bacteria, fermentation stress, freeze-drying survival, lipid composition
National Category
Food Science
Identifiers
URN: urn:nbn:se:oru:diva-52439DOI: 10.1007/s10295-007-0281-xISI: 000253583200005PubMedID: 18057973Scopus ID: 2-s2.0-39149114140OAI: oai:DiVA.org:oru-52439DiVA, id: diva2:972604
Available from: 2016-09-21 Created: 2016-09-21 Last updated: 2017-11-21Bibliographically approved

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