Turbidimetric definition of growth limits in probiotic Lactobacillus strains from the perspectine of an adaptation strategy

被引:11
作者
Bisson, Giulia [1 ]
Marino, Marilena [1 ]
Poletti, Denise [1 ]
Innocente, Nadia [1 ]
Maifreni, Michela [1 ]
机构
[1] Univ Udine, Dept Agr Food Environm & Anim Sci, Via Sondrio 2-A, I-33100 Udine, Italy
关键词
Lactobacillus spp; probiotics; stress tolerance; turbidimetry; cell morphology; LACTIC-ACID BACTERIA; BIFIDOBACTERIUM-BIFIDUM; STRUCTURED EMULSIONS; PLANTARUM STRAINS; STRESS; SURVIVAL; ACIDOPHILUS; MORPHOLOGY; RHAMNOSUS; VIABILITY;
D O I
10.3168/jds.2021-20888
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
The application of an adaptation strategy for pro -biotics, which may improve their stress tolerance, re-quires the identification of the growth range for each parameter tested. In this study, 4 probiotics (Lacto-bacil lus acidophilus, Lacticaseibacillus casei, Lacticasei-bacil lus rhamnosus, and Lactiplantibacillus plantarum) were grown under different pH, NaCl, and sucrose concentrations at 25 degrees C, 30 degrees C, and 37 degrees C. Turbidimetric growth curves were carried out and lag phase dura-tion, maximum growth rate, and amplitude (i.e., the difference between initial and stationary phase optical density) were estimated. Moreover, cell morphology was observed, and cell length measured. The growth response, as well as the morphological changes, were quite different within the 4 species. The L. acidophilus was the most sensitive strain, whereas L. plantarum was shown to better tolerate a wide range of stressful conditions. Frequently, morphological changes occurred when the growth curve was delayed. Based on the re-sults, ranges of environmental parameters are proposed that can be considered suboptimal for each strain, and therefore could be tested. The quantitative evaluation of the growth kinetics as well as the morphological ob-servation of the cells can constitute useful support to the choice of the parameters to be used in an adapta-tion strategy, notwithstanding the need to verify the effect on viability both in model systems and in foods.
引用
收藏
页码:12236 / 12248
页数:13
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