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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2005

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Use of alginate and cryo-protective sugars to improve the viability of lactic acid bacteria after freezing and freeze-drying

Anno di pubblicazione: 2005

Formato: Cartaceo

Autori: De Giulio B; Orlando P; Barba G; Coppola R; De Rosa M; Sada A; De Prisco PP; Nazzaro F.

Affiliazioni autori: Institute of Food Science and Technology - CNR, Via Roma 52, 83100 Avellino, Italy Institute of Protein Biochemistry - CNR, Via P. Castellino, 80100 Napoli, Italy Di.S.T.A.A.M. - University of Molise, Via De Sanctis, 86100 Campobasso, Italy Department of Experimental Medicine, Biotechnology and Molecular Biology Section, Medical School - Second University of Naples, Via Luigi de Crecchio, 80138 Napoli, Italy

Autori CNR:

  • GIANVINCENZO BARBA
  • RAFFAELE COPPOLA
  • BEATRICE DE GIULIO
  • PIETRO PAOLO DE PRISCO
  • FILOMENA NAZZARO
  • PIERANGELO ORLANDO
  • ALFONSO SADA

Lingua: inglese

Abstract: In the present paper, the effect of cryo-protective sugars on the survival rate of different strains of Lactic Acid Bacteria (LAB, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp bulgaricus, Streptococcus salivarius subsp. thermophilus), after freezing or freeze-drying procedures, was compared. The cells were incubated at 4 _C in 32% final concentration sugar solutions trehalose, maltose, sucrose, glucose and lactose), and viability was evaluated by the enumeration of olony-forming units. All sugars tested showed a protective effect on cell viability as compared to sotonic solution, especially after freeze-drying procedures (nlog c.f.u./ml ranging between 1.16 and .08, P < 0.001). Furthermore, the resistance to different stress agents (lysozyme, pepsin, bile salts) was estimated. Trehalose was the most effective sugar in preserving bacterial viability [% (log c.f.u. trehalose/log c.f.u. isotonic solution) ranging between 124 and 175, P < 0.001] although each strain showed a different sensitivity. Finally, the protective effect of immobilization of LAB in Ca-alginate beads was compared to that exercised by trehalose. The immobilization induced a good survival rate but lower as compared to the trehalose effect, mainly after freezedrying in the presence of the selective agents [% (log c.f.u. alginate/log c.f.u. trehalose ranging between 81.1 and 94.5, P < 0.0001]. The protective effect of trehalose was evident in particular for Lactobacillus delbrueckii subsp. bulgaricus in presence of lysozyme. Therefore, because of its chemical inertness and low cost, trehalose could be easily utilized as excellent bacterial preservative, both to improve the viability of starter cultures and to obtain probiotic formulations more resistant to a variety of stressful conditions.

Lingua abstract: inglese

Pagine da: 739

Pagine a: 746

Rivista:

World journal of microbiology & biotechnology Rapid Communications of Oxford Ltd. in association with UNESCO,
Paese di pubblicazione: Regno Unito
Lingua: inglese
ISSN: 0959-3993

Numero volume: 21

DOI: 10.1007/s11274-004-4735-2

Referee: Sì: Internazionale

Indicizzato da: ISI Web of Science (WOS) [000232158900020]

Strutture CNR:

Moduli:

Allegati: Use of alginate and cryo-protective sugars to improve the viability of lactic acid bacteria after freezing and freeze-drying (application/pdf)

 
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