Osmotic stress induced by salt increases cell yield, autolytic activity, and survival of lyophilization of Lactobacillus delbrueckii subsp. lactis

International Journal of Food Microbiology

Volumn 117, Issue 1, 2007, Pages 36-42

  Koch, Stefanie ^a   Oberson, Gaëtan ^a   Eugster Meier, Elisabeth ^b   Meile, Leo ^a   Lacroix, Christophe ^a  

^a ETH ZURICH   (Switzerland)

^b Swiss Federal Dairy Research Station   (Switzerland)

Author keywords

Autolytic activity; Cell yield; Cross resistance; Lactobacillus delbrueckii subsp. lactis; Stress; Survival of lyophilization

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; AUTOLYSIS; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BATCH FERMENTATION; CELL CULTURE; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FREEZE DRYING; LACTOBACILLUS DELBRUECKII; NONHUMAN; OPTICAL DENSITY; OSMOTIC STRESS; PH; TEMPERATURE;

ADAPTATION, PHYSIOLOGICAL; BIOMASS; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS DELBRUECKII; OSMOTIC PRESSURE; SALTS; TEMPERATURE;

LACTOBACILLUS DELBRUECKII SUBSP. LACTIS;

EID: 34248368109     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.01.016     Document Type: Article

References (17)

1. Carvalho A.S., Silva J., Ho P., Teixeira P., Malcata F.X., and Gibbs P. Relevant factors for the preparation of freeze-dried lactic acid bacteria. International Dairy Journal 14 (2004) 835-847
2. Fonseca F., Beal C., and Corrieu G. Operating conditions that affect the resistance of lactic acid bacteria to freezing and frozen storage. Cryobiology 43 (2001) 189-198
3. Font de Valdez G., Savoy de Giori G., de Ruiz Holgado A.P., and Oliver G. Rehydration conditions and viability of freeze-dried lactic acid bacteria. Cryobiology 22 (1985) 574-577
4. Fröhlich-Wyder, M.T., Bachmann, H.P. 2005. Cheeses with propionic acid fermentation. Cheese: Chemistry, Physics and Microbiology. Fox, P.F., McSweeney, P.L.H., Cogan, T.M. and Guinee, T.P. 2: 141-156.
5. Gaudreau H., Fliss I., and Champagne C.P. Stability of autolytic lactococci during starter production and storage in commercial whey-based media. International Dairy Journal 16 (2006) 200-206
6. Giraffa G., and Mora D. DNA probe for Lactobacillus delbrueckii subsp. lactis. Journal of Dairy Research 66 (1999) 303-311
7. Husson-Kao C., Mengaud J., Cesselin B., van Sinderen D., Benbadis L., and Chapot-Chartier M.-P. The Streptococcus thermophilus autolytic phenotype results from a leaky prophage. Applied and Environmental Microbiology 66 (2000) 558-565
8. Husson-Kao C., Mengaud J., Gripon J.-C., Laurent B., and Chapot-Chartier M.-P. The autolysis of Streptococcus thermophilus DN-001065 is triggered by several food-grade environmental signals. International Dairy Journal 9 (1999) 715-723
9. Kang O.J., Vezina L.P., Laberge S., and Simard R.E. Some factors influencing the autolysis of Lactobacillus bulgaricus and Lactobacillus casei. Journal of Dairy Science 81 (1998) 639-646
10. Kets E.P.W., and de Bont J.A.M. Protective effect of betaine on survival of Lactobacillus plantarum subjected to drying. FEMS Microbiology Letters 116 (1994) 251-256
11. Kets E.P.W., Teunissen P.J.M., and de Bont J.A.M. Effect of compatible solutes on survival of lactic acid bacteria subjected to drying. Applied and Environmental Microbiology 62 (1996) 259-261
12. Lorca G.L., and Font de Valdez G. A low-pH-inducible, stationary-phase acid tolerance response in Lactobacillus acidophilus CRL 639. Current Microbiology 42 (2001) 21-25
13. Lortal S., and Chapot-Chartier M.P. Role, mechanisms and control of lactic acid bacteria lysis in cheese. International Dairy Journal 15 (2005) 857-871
14. Meyer J., and Spahni A. Influence of X-prolyl-dipeptidylaminopeptidase of Lactobacillus delbrueckii subsp. lactis on proteolysis and taste of Swiss Gruyère cheese. Milchwissenschaft 53 (1998) 149-153
15. Monnet C., Beal C., and Corrieu G. Improvement of the resistance of Lactobacillus delbrueckii subsp. bulgaricus to freezing by natural selection. Journal of Dairy Science 86 (2003) 3048-3053
16. Norton S., Lacroix C., and Vuillemard J.C. Effect of pH on the morphology of Lactobacillus helveticus in free cell batch and immobilized-cell continuous fermentation. Food Biotechnology 7 (1993) 235-251
17. Sanders J.W., Venema G., and Kok J. Environmental stress responses in Lactococcus lactis. FEMS Microbiology Reviews 23 (1999) 483-501