Survival of Freeze-dried Leuconostoc mesenteroides and Lactobacillus plantarum Related to Their Cellular Fatty Acids Composition during Storage

被引:14
|
作者
Coulibaly, Ibourahema [1 ]
Amenan, Anastasie Yao [2 ]
Lognay, Georges [4 ]
Fauconnier, Marie Laure [3 ]
Thonart, Philippe [1 ,2 ]
机构
[1] Fac Univ Sci Agron Gembloux FUSAGx, Ctr Wallon Biol Ind CWBI, Unite Bioind, B-5030 Gembloux, Belgium
[2] Univ Liege, CWBI, Serv Technol Microbienne, B-4000 Liege, Belgium
[3] Fac Univ Sci Agron Gembloux FUSAGx, Unite Biol Vegetale BV, B-5030 Gembloux, Belgium
[4] Fac Univ Sci Agron Gembloux FUSAGx, Unite Chim Analyt CA, B-5030 Gembloux, Belgium
关键词
Viability; Oxidative stress; Heat stress; Freeze-drying; Cellular fatty acids; Lactic acid bacteria; ACIDIFICATION ACTIVITY; TROPICAL PRODUCTS; OXIDATIVE STRESS; BACTERIA; BULGARICUS; STARTERS; GROWTH;
D O I
10.1007/s12010-008-8240-1
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Lactic acid bacteria strains Lactobacillus plantarum CWBI-B534 and Leuconostoc ssp. mesentero < des (L. mesentero < des) Kenya MRog2 were produced in bioreactor, concentrated, with or without cryoprotectants. In general, viable population did not change significantly after freeze-drying (p > 0.05). In most cases, viable population for cells added with cryoprotectants was significantly lower than those without (p < 0.05). Cellular fatty acids (CFAs) from the two strains in this study were analyzed before and after freeze-drying. Six CFAs were identified, namely, palmitic (C-16:0), palmitoleic (C-16:1), stearic (C-18:0), oleic (C-18:1), linoleic (C-18:2), and linolenic (C-18:3) acids were identified. Four of them, C-16:0, C-16:1, C-18:0, and C-18:1, make up more than 94% or 93% of the fatty acids in L. mesenteroides and L. plantarum, respectively, with another one, namely, C18:3, making a smaller (on average 5-6%, respectively) contribution. The C-18:2 contributed very small percentages (on average a parts per thousand currency signaEuro parts per thousand 1%) to the total in each strain. C-16:0 had the highest proportion at most points relative to other fatty acids. Moisture content and water activity (a (w)) increased significantly during the storage period. It was observed that C-16:1/C-16:0, C-18:0/C-16:0 and C-18:1/C-16:0 ratios for freeze-dried L. mesenteroides or L. plantarum, with or without cryoprotectants, did not change significantly during the storage period. According to the packaging mode and storage temperatures, C-18:2/C-16:0 and C-18:3/C-16:0 ratios for freeze-dried L. mesenteroides and L. plantarum with or without cryoprotectants decreased as the storage time increased. However, a higher C-18:2/C-16:0 or C-18:3/C-16:0 ratio for L. mesenteroides and L. plantarum was noted in the freeze-dried powder held at 4 A degrees C or under vacuum and in dark than at 20 A degrees C or in the presence of oxygen and light.
引用
收藏
页码:70 / 84
页数:15
相关论文
共 43 条
  • [1] Survival of Freeze-dried Leuconostoc mesenteroides and Lactobacillus plantarum Related to Their Cellular Fatty Acids Composition during Storage
    Ibourahema Coulibaly
    Anastasie Yao Amenan
    Georges Lognay
    Marie Laure Fauconnier
    Philippe Thonart
    Applied Biochemistry and Biotechnology, 2009, 157 : 70 - 84
  • [2] Survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectants
    A. Sofia Carvalho
    Joana Silva
    Peter Ho
    Paula Teixeira
    F. Xavier Malcata
    Paul Gibbs
    Biotechnology Letters, 2002, 24 : 1587 - 1591
  • [3] Survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectants
    Carvalho, AS
    Silva, J
    Ho, P
    Teixeira, P
    Malcata, FX
    Gibbs, P
    BIOTECHNOLOGY LETTERS, 2002, 24 (19) : 1587 - 1591
  • [4] Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum
    Savedboworn, Wanticha
    Teawsomboonkit, Kotchakorn
    Surichay, Supanida
    Riansa-ngawong, Wiboon
    Rittisak, Sriwiang
    Charoen, Ratchanee
    Phattayakorn, Kriangkrai
    FOOD SCIENCE AND BIOTECHNOLOGY, 2019, 28 (03) : 795 - 805
  • [5] Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum
    Wanticha Savedboworn
    Kotchakorn Teawsomboonkit
    Supanida Surichay
    Wiboon Riansa-ngawong
    Sriwiang Rittisak
    Ratchanee Charoen
    Kriangkrai Phattayakorn
    Food Science and Biotechnology, 2019, 28 : 795 - 805
  • [6] Vitamins, fatty acids, and antioxidant capacity stability during storage of freeze-dried human milk
    Lozano, Blanca
    Castellote, Ana Isabel
    Montes, Rosa
    Carmen Lopez-Sabater, M.
    INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2014, 65 (06) : 703 - 707
  • [7] Relationship between solubility of freeze-dried skim milk and death of freeze-dried Lactobacillus delbrueckii ssp bulgaricus during storage
    Carvalho, A. Sofia
    Silva, Joana
    Ho, P.
    Teixeira, Paula
    Malcata, F. X.
    Gibbs, P.
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2007, 62 (02): : 148 - 150
  • [8] Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage
    Jofre, A.
    Aymerich, T.
    Garriga, M.
    BENEFICIAL MICROBES, 2015, 6 (03) : 381 - 386
  • [9] Physiological Characteristics of Nutrient Stressed Lactobacillus plantarum KLDS 1.0328 and Storage Stability of Its Freeze-Dried Cells
    Ma J.
    Jiang Z.
    Jiang R.
    Hou J.
    Yu W.
    Shipin Kexue/Food Science, 2021, 42 (22): : 155 - 161
  • [10] Improvement of Freeze-Dried Lactobacillus Plantarum Survival Using Water Extracts and Crude Fibers from Food Crops
    Tipparat Hongpattarakere
    Patcharawan Rattanaubon
    Nirunya Buntin
    Food and Bioprocess Technology, 2013, 6 : 1885 - 1896