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Acidification improves cryotolerance of Lactobacillusdelbrueckii subsp. bulgaricus CFL1

Paper ID Volume ID Publish Year Pages File Format Full-Text
25285 43564 2007 9 PDF Available
Title
Acidification improves cryotolerance of Lactobacillusdelbrueckii subsp. bulgaricus CFL1
Abstract

The effect of acidification of the fermented broth at the end of the culture was examined on the growth and the cryotolerance of Lactobacillus bulgaricus CFL1, as a new means to better preserve lactic acid bacteria. Cryotolerance was investigated by evaluating the loss of specific acidification activity during freezing and frozen storage. An experimental design made it possible to determine optimal acidification conditions that improved cryotolerance, such as pH 5.15 for 30 min. These conditions were also conducive to high biomass productivity. By considering the type of acid used, H2SO4 enabled us to obtain cells with better cryotolerance, as compared to HCl. It was also observed that increasing the pH after acidification slightly minimised the acid shock, thus improving cryotolerance. Moreover, it was concluded that this improvement was related to a physiological adaptation of L. bulgaricus CFL1 during the 30-min acidification at pH 5.15.

Keywords
dtspe, loss of specific acidification activity during freezing; kspe, rate of loss of specific acidification activity during frozen storage; tspe, specific acidification activity; tcspe, specific acidification activity before freezing; tfspe, specific aci
First Page Preview
Acidification improves cryotolerance of Lactobacillusdelbrueckii subsp. bulgaricus CFL1
Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Biotechnology - Volume 128, Issue 3, 20 February 2007, Pages 659–667
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering