Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus

The aim of this work was to assess the role of mono- and oligosaccharides present in fructo-oligosaccharides (FOS) mixtures as protective agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333. Different FOS mixtures were enzymatically obtained from sucrose...

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Autores principales: Romano, N., Schebor, C., Mobili, P., Gómez-Zavaglia, A.
Formato: JOUR
Materias:
Freeze-drying
Fructo-oligosaccharides mixtures
Lactobacilli
Protective effect
Storage
Vitreous transition temperature
Bacteria
Drying
Energy storage
Food storage
Glass transition
Glucose
Growth kinetics
Low temperature drying
Microorganisms
Mixtures
Oligosaccharides
Purification
Sugar (sucrose)
Temperature
Bacterial cultures
Freeze drying
Fructo-oligosaccharides
Lactobacillus delbrueckii
Protective effects
Rational analysis
Stabilizing agents
Food additives
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09639969_v90_n_p251_Romano
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_09639969_v90_n_p251_Romano2023-10-03T15:54:47Z Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus Romano, N. Schebor, C. Mobili, P. Gómez-Zavaglia, A. Freeze-drying Fructo-oligosaccharides mixtures Lactobacilli Protective effect Storage Vitreous transition temperature Bacteria Drying Energy storage Food storage Glass transition Glucose Growth kinetics Low temperature drying Microorganisms Mixtures Oligosaccharides Purification Sugar (sucrose) Temperature Bacterial cultures Freeze drying Fructo-oligosaccharides Lactobacilli Lactobacillus delbrueckii Protective effects Rational analysis Stabilizing agents Food additives The aim of this work was to assess the role of mono- and oligosaccharides present in fructo-oligosaccharides (FOS) mixtures as protective agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333. Different FOS mixtures were enzymatically obtained from sucrose and further purified by removing the monosaccharides produced as secondary products. Their glass transition temperatures (Tg) were determined at 11, 22 and 33% relative humidity (RH). Bacterial cultures were freeze-dried in the presence of 20% w/v solutions of the studied FOS. Their protective effect during freeze-drying was assessed by bacterial plate counting, and by determining the lag time from growth kinetics and the uptake of propidium iodide (PI). Plate counting during bacterial storage at 4 °C, and 11, 22 and 33% RH for 80 days completed this rational analysis of the protective effect of FOS. Purification of FOS led to an increase of Tg in all the conditions assayed. Microorganisms freeze-dried in the presence of non-purified FOS were those with the shortest lag times. Bacteria freeze-dried with pure or commercial FOS (92% of total FOS) showed larger lag times (8.9–12.6 h). The cultivability of microorganisms freeze-dried with non-purified FOS and with sucrose was not significantly different from that of bacteria before freeze-drying (8.74 ± 0.14 log CFU/mL). Pure or commercial FOS were less efficient in protecting bacteria during freeze-drying. All the protectants prevented membrane damage. The cultivability of bacteria freeze-dried with FOS decayed < 1 logarithmic unit after 80 days of storage at 11% RH. When storing at 22 and 33% RH, pure and commercial FOS were those that best protected bacteria, and FOS containing monosaccharides were less efficient. The effect of FOS on bacterial protection is the result of a balance between monosaccharides, sucrose and larger FOS in the mixtures: the smallest sugars are more efficient in protecting lipid membranes, and the larger ones favor the formation of vitreous states. © 2016 Elsevier Ltd Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09639969_v90_n_p251_Romano
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Freeze-drying
Fructo-oligosaccharides mixtures
Lactobacilli
Protective effect
Storage
Vitreous transition temperature
Bacteria
Drying
Energy storage
Food storage
Glass transition
Glucose
Growth kinetics
Low temperature drying
Microorganisms
Mixtures
Oligosaccharides
Purification
Sugar (sucrose)
Temperature
Bacterial cultures
Freeze drying
Fructo-oligosaccharides
Lactobacilli
Lactobacillus delbrueckii
Protective effects
Rational analysis
Stabilizing agents
Food additives
spellingShingle Freeze-drying
Fructo-oligosaccharides mixtures
Lactobacilli
Protective effect
Storage
Vitreous transition temperature
Bacteria
Drying
Energy storage
Food storage
Glass transition
Glucose
Growth kinetics
Low temperature drying
Microorganisms
Mixtures
Oligosaccharides
Purification
Sugar (sucrose)
Temperature
Bacterial cultures
Freeze drying
Fructo-oligosaccharides
Lactobacilli
Lactobacillus delbrueckii
Protective effects
Rational analysis
Stabilizing agents
Food additives
Romano, N.
Schebor, C.
Mobili, P.
Gómez-Zavaglia, A.
Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus
topic_facet Freeze-drying
Fructo-oligosaccharides mixtures
Lactobacilli
Protective effect
Storage
Vitreous transition temperature
Bacteria
Drying
Energy storage
Food storage
Glass transition
Glucose
Growth kinetics
Low temperature drying
Microorganisms
Mixtures
Oligosaccharides
Purification
Sugar (sucrose)
Temperature
Bacterial cultures
Freeze drying
Fructo-oligosaccharides
Lactobacilli
Lactobacillus delbrueckii
Protective effects
Rational analysis
Stabilizing agents
Food additives
description The aim of this work was to assess the role of mono- and oligosaccharides present in fructo-oligosaccharides (FOS) mixtures as protective agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333. Different FOS mixtures were enzymatically obtained from sucrose and further purified by removing the monosaccharides produced as secondary products. Their glass transition temperatures (Tg) were determined at 11, 22 and 33% relative humidity (RH). Bacterial cultures were freeze-dried in the presence of 20% w/v solutions of the studied FOS. Their protective effect during freeze-drying was assessed by bacterial plate counting, and by determining the lag time from growth kinetics and the uptake of propidium iodide (PI). Plate counting during bacterial storage at 4 °C, and 11, 22 and 33% RH for 80 days completed this rational analysis of the protective effect of FOS. Purification of FOS led to an increase of Tg in all the conditions assayed. Microorganisms freeze-dried in the presence of non-purified FOS were those with the shortest lag times. Bacteria freeze-dried with pure or commercial FOS (92% of total FOS) showed larger lag times (8.9–12.6 h). The cultivability of microorganisms freeze-dried with non-purified FOS and with sucrose was not significantly different from that of bacteria before freeze-drying (8.74 ± 0.14 log CFU/mL). Pure or commercial FOS were less efficient in protecting bacteria during freeze-drying. All the protectants prevented membrane damage. The cultivability of bacteria freeze-dried with FOS decayed < 1 logarithmic unit after 80 days of storage at 11% RH. When storing at 22 and 33% RH, pure and commercial FOS were those that best protected bacteria, and FOS containing monosaccharides were less efficient. The effect of FOS on bacterial protection is the result of a balance between monosaccharides, sucrose and larger FOS in the mixtures: the smallest sugars are more efficient in protecting lipid membranes, and the larger ones favor the formation of vitreous states. © 2016 Elsevier Ltd
format JOUR
author Romano, N.
Schebor, C.
Mobili, P.
Gómez-Zavaglia, A.
author_facet Romano, N.
Schebor, C.
Mobili, P.
Gómez-Zavaglia, A.
author_sort Romano, N.
title Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus
title_short Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus
title_full Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus
title_fullStr Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus
title_full_unstemmed Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus
title_sort role of mono- and oligosaccharides from fos as stabilizing agents during freeze-drying and storage of lactobacillus delbrueckii subsp. bulgaricus
url http://hdl.handle.net/20.500.12110/paper_09639969_v90_n_p251_Romano
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AT mobilip roleofmonoandoligosaccharidesfromfosasstabilizingagentsduringfreezedryingandstorageoflactobacillusdelbrueckiisubspbulgaricus
AT gomezzavagliaa roleofmonoandoligosaccharidesfromfosasstabilizingagentsduringfreezedryingandstorageoflactobacillusdelbrueckiisubspbulgaricus
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