Mechanistic study of the differences in lactic acid bacteria resistance to freeze- or spray-drying and storage.

ABSTRACT: Lactobacillus delbrueckii subsp. bulgaricus and Lactiplantibacillus plantarum are two lactic acid bacteria (LAB) widely used in the food industry. The objective of this work was to assess the resistance of these bacteria to freeze- and spray-drying and study the mechanisms involved in their loss of activity. The culturability and acidifying activity were measured to determine the specific acidifying activity, while membrane integrity was studied by flow cytometry. The glass transitions temperature and the water activity of the dried bacterial suspensions were also determined. Fourier transform infrared (FTIR) micro-spectroscopy was used to study the biochemical composition of cells in an aqueous environment. All experiments were performed after freezing, drying and storage at 4, 23 and 37 

SUBMITTER: Gagneten M 

PROVIDER: S-EPMC11585501 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature