Effect of air freezing, spray freezing, and pressure shift freezing on membrane integrity and viability of Lactobacillus rhamnosus GG

Journal of Food Engineering

Volumn 87, Issue 4, 2008, Pages 532-540

  Volkert, Marcus ^a   Ananta, Edwin ^b   Luscher, Cornelius ^a   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Flow cytometry; High pressure shift freezing; LGG; Preservation; Probiotics; Spray freezing

Indexed keywords

BACTERIA; FLOW CYTOMETRY; GLUCOSE; HIGH PRESSURE EFFECTS;

CARBOXYFLUORESCEIN DIACETATE; LACTOBACILLUS RHAMNOSUS; PRESSURE SHIFT FREEZING;

FREEZING;

BACTERIA (MICROORGANISMS); LACTOBACILLUS RHAMNOSUS;

EID: 40849126459     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.01.008     Document Type: Article

References (23)

1. Acker J.P., and McGann L.E. Innocuous intracellular ice improves survival of frozen cells. Cell Transplantation 11 (2002) 563-571
2. Ananta E., Heinz V., et al. Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry. Food Microbiology 21 (2003) 567-577
3. Ananta, E., Volkert, M., et al., 2004. Cellular injuries and storage stability of spray dried probiotic bacterium Lactobacillus rhamnosus GG. International Dairy Journal.
4. Bâati L., Fabre-Gea C., et al. Study of the cryotolerance of Lactobacillus acidophilus: effect of culture and freezing conditions on the viability and cellular protein levels. Food Microbiology 59 (2000) 241-247
5. Ben-Amor K., Breeuwer P., et al. Multiparametric flow cytometry and cell sorting for the assessment of viable, injured, and dead Bifidobacterium cells during bile salt stress. Applied and Environmental Microbiology 68 (2002) 5209-5216
6. Bunthof C.J., and Abee T. Development of a flow cytometric method to analyze subpopulations of bacteria in probiotic products and dairy starters. Applied and Environmental Microbiology 68 (2002) 2934-2942
7. Bunthof C.J., Bloemen K., et al. Flow cytometric assessment of viability of lactic acid bacteria. Applied and Environmental Microbiology 67 (2001) 2326-2335
8. Bunthof C.J., Schalkwijk S.V., et al. Fluorescent method for monitoring cheese starter permeabilization and lysis. Applied and Environmental Microbiology 67 (2001) 4264-4271
9. Darvall J.G. Preservation of microorganisms. Culture 21 2 (2000) 1-5
10. Fonseca F., Béal C., et al. Operating conditions that affect the resistance of lactic acid bacteria to freezing and frozen storage. Cryobiology 43 (2001) 189-198
11. Karlsson J.O.M., and Toner M. Long-term storage of tissues by cryopreservation: critical issues. Biomaterials 17 (1996) 243-256
12. Knorr D., Schlüter O., et al. Impact of high hydrostatic pressure on phase transitions of foods. Food Technology 52 9 (1998) 42-45
13. LeBail A., Chevalier D., et al. High pressure freezing and thawing of foods: a review. International Journal of Refrigeration 25 (2002) 504-513
14. Luscher C., Balasa A., et al. Effect of high pressure induced ice I-ice III phase transitions on the inactivation of Listeria innocua in frozen suspension. Applied and Environmental Microbiology 70 7 (2004) 4021-4029
15. Mazur P. Freezing of living cells: mechanisms and implications. American Physiological Society (1984) 125-143
16. McGann L.E. Differing actions of penetrating and non-penetrating cryoprotective agents. Cryobiology 15 (1978) 382-390
17. Muldrew K., and McGann L.E. Mechanism of intracellular ice formation. Biophysical Journal 57 (1988) 525-532
18. Peter G., and Reichart O. The effect of growth phase, cryoprotectants, and freezing rates on the survival of selected micro-organisms during freezing and thawing. Acta Alimentaria 30 1 (2001) 89-97
19. Ryhänen E.L. Über den Einfluss der Gefriergeschwindigkeit auf Lebensfähigkeit und Stoffwechselaktivität gefrorener und gefriergetrockneter Lactobacillus acidophilus Kulturen. Finnish Journal of Dairy Science 49 (1991) 14-36
20. Saxelin M. Lactobacillus GG - a human probiotic strain with thorough clinical documentation. Food Reviews International 13 2 (1997) 293-313
21. Tsvetkov T., and Shishkova I. Studies on the effects of low temperatures on lactic acid bacteria. Cryobiology 19 (1982) 211-214
22. Urrutia Benet G., Schlüter O., et al. High pressure-low temperature processing. Suggested definitions and terminology. Innovative Food Science and Emerging Technologies 5 4 (2004) 413-427
23. Volkert, M., 2004. Konservierung von probiotischen Bakterien durch Sprühverfahren am Beispiel von Lactobacillus rhamnosus. Master thesis, Berlin University of Technology, Department of Food Biotechnology and Food Process Engineering, 73.