Multiparametric flow cytometry allows rapid assessment and comparison of lactic acid bacteria viability after freezing and during frozen storage

Cryobiology ◽  
2007 ◽  
Vol 55 (1) ◽  
pp. 35-43 ◽  
Author(s):  
Aline Rault ◽  
Catherine Béal ◽  
Sarrah Ghorbal ◽  
Jean-Claude Ogier ◽  
Marielle Bouix
Keyword(s):  
Flow Cytometry ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rapid Assessment ◽  
Frozen Storage ◽  
Multiparametric Flow Cytometry

Method of quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage

2000 ◽  
Vol 67 (1) ◽  
pp. 83-90 ◽  
Author(s):  
FERNANDA FONSECA ◽  
CATHERINE BÉAL ◽  
GEORGES CORRIEU
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Frozen Storage ◽  
Operating Conditions ◽  
Linear Relationships ◽  
Before And After ◽  
Acidification Activity ◽  
The Difference ◽  
And Storage

We have developed a method to quantify the resistance to freezing and frozen storage of lactic acid starters, based on measuring the time necessary to reach the maximum acidification rate in milk (tm) using the Cinac system. Depending on the operating conditions, tm increased during the freezing step and storage. The loss of acidification activity during freezing was quantified by the difference (Δtm) between the tm values of the concentrated cell suspension before and after freezing. During storage at −20 °C, linear relationships between tm and the storage time were established. Their slope, k, allowed the quantitation of the decrease in acidification activity during 9–14 weeks of frozen storage. The method was applied to determine the resistance to freezing and frozen storage of four strains of lactic acid bacteria and to quantify the cryoprotective effect of glycerol.

Operating Conditions That Affect the Resistance of Lactic Acid Bacteria to Freezing and Frozen Storage

Cryobiology ◽  
2001 ◽  
Vol 43 (3) ◽  
pp. 189-198 ◽  
Author(s):  
Fernanda Fonseca ◽  
Catherine Béal ◽  
Georges Corrieu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Frozen Storage ◽  
Operating Conditions

scholarly journals MEMPELAJARI VIABILITAS ENKAPSULASI SEL PROBIOTIK (LACTOBACILLUS PLANTARUM DAN STREPTOCOCCUS THERMOPHILUS) PADA ES KRIM

2018 ◽  
pp. 41-52
Author(s):  
Maryati Bilang ◽  
Mulyati Tahir ◽  
Darmayanti Haedar
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gastric Acid ◽  
Lactobacillus Plantarum ◽  
Bile Salts ◽  
Bacterial Resistance ◽  
Frozen Storage ◽  
Ice Cream ◽  
Streptococcus Thermophilus ◽  
Significant Difference

Encapsulation is one of the methods of protecting bacteria in unfavorable environmental conditions such as processing, storage and digestion. The aim of this research was to investigate the encapsulation effect of Lactobacillus plantarum and Streptococcus thermopillus on ice cream during frozen storage (-28oC). The study also was to investigate its resistance to stomach acid condition (pH 2.0) and bile salt (0.5%), and its effect on organoleptic and overrun ice cream. Encapsulation was performed using an emulsion technique with sodium alginate as a coating. Bacterial resistance was seen from the total amount of Lactic Acid Bacteria during storage. The results showed that there was no significant difference (P>0.05) on the organoleptic ice cream Lactic Acid Bacterial were encapsulated and not during storage. The value of overrun ice cream free lactic acid bacteria is greater than the ice cream in encapsulated lactic acid bacteria.The results showed that there was significant difference (P<0.05) on the viability Lactic Acid Bacteria were encapsulated and not during storage. Lactobacillus plantarum and Streptococcus thermopillus without encapsulation has decreased as much 1.25CFU Log g-1(12%)and 2.56CFU Log g-1 (25%). While Lactobacillus plantarum and Streptococcus thermopillus with encapsulated orespectively decreased to 0.20 log CFU g-1(2%) and 1.45CFU Log g-1 (14%)after eight weeks storage. Similarly, in gastric acid conditions pH 2 and 0.5% bile salts, encapsulated Lactic Acid Bacteria have better resilience than unencapsulated Lactic Acid Bacteria.Therefore, encapsulated lactic acid bacteria have better viability to freezing temperatures, gastric acid and bile salts during frozen storage

Rapid quantification of live/dead lactic acid bacteria in probiotic products using high-sensitivity flow cytometry

2017 ◽  
Vol 5 (2) ◽  
pp. 024002 ◽  
Author(s):  
Shengbin He ◽  
Xinyi Hong ◽  
Tianxun Huang ◽  
Wenqiang Zhang ◽  
Yingxing Zhou ◽  
...  
Keyword(s):  
Flow Cytometry ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Sensitivity ◽  
Rapid Quantification

Manganese and Lactic Acid Bacteria

1985 ◽  
Vol 48 (10) ◽  
pp. 895-898 ◽  
Author(s):  
M. RACCACH
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Superoxide Radical ◽  
Biological Effects ◽  
Frozen Storage ◽  
Acid Fermentation ◽  
Plant Foods ◽  
Metabolic Activities ◽  
Chloride Salts

Manganese (Mn), in trace quantities, is essential for growth and metabolic activities of lactic acid bacteria (LAB). The requirement for Mn has a certain degree of specifity and cannot be completely replaced by other metals. Frozen storage of LAB, species/subspecies, type of fermentable carbohydrate, interaction with other ions and chloride salts affect the extent of stimulation by Mn of LAB. Some applications of the stimulation by Mn of LAB are a bioassay for determination of this metal and its use as an aid in lactic acid fermentation of meat and plant foods. The biological effects of Mn are associated with structure/activation of enzymes, especially those involved in use of carbohydrates. Mn was also found to detoxify the superoxide radical, which is harmful to the bacterial cell, and to stabilize subcellular entities.

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