Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice

Cell survival, cellular damage, and antagonistic activity were investigated after spray-drying of four bacteriocin-producing strains of lactic acid bacteria: Lactococcus lactis subsp. lactis 140, isolated from natural whey culture and producing a narrow-inhibitory spectrum bacteriocin); L. lactis subsp. lactis G35, isolated from pizza dough and producing nisin; Lactobacillus curvatus 32Y and Lactobacillus sp. 8Z, isolated from dry sausages. Trials were performed with bacteria suspended in skimmed milk or directly grown in whey. Three air temperatures at the inlet of the drier (160, 180, and 200°C) and three flow rates (10, 13, and 17 ml/min) were assayed. Cell viability and bacteriocin activity of the dried materials were determined immediately after the process and after 5, 15, 30, and 60 days of storage at 4°C. There was no significant difference between the two feeding suspensions in cell survival, always decreasing with the increase of inlet-air temperature. No loss of bacteriocin activity was detected in reconstituted powders, nor was any loss of ability to produce bacteriocin found after drying. Investigations of sensitivity to NaCl revealed only temporary damage to dried bacteria. During storage for 2 months at 4°C, all samples, but mainly the lactococcal strains, displayed a gradual decrease in cell survival. Bacteriocin activity remained at the same level, allowing powders to be considered as effective biopreservatives.

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Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria

Journal of Dairy Science ◽

10.3168/jds.2013-7551 ◽

2014 ◽

Vol 97 (5) ◽

pp. 2578-2590 ◽

Cited By ~ 71

Author(s):

E. Mani-López ◽

E. Palou ◽

A. López-Malo

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Storage Stability ◽

And Storage

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Application of lactic acid bacteria for production of fermented beverages based on rice flour

Czech Journal of Food Sciences ◽

10.17221/74/2015-cjfs ◽

2016 ◽

Vol 33 (No. 5) ◽

pp. 458-463 ◽

Cited By ~ 3

Author(s):

M. Magala ◽

Z. Kohajdová ◽

J. Karovičová ◽

M. Greifová ◽

J. Hojerová

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Bifidobacterium Longum ◽

Lactobacillus Brevis ◽

Rice Flour ◽

Total Acidity ◽

Cell Counts ◽

Fermented Beverage ◽

Sensory Parameters

We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the same time, total acidity increased (1.28–2.59 g/l) due to lactic acid (0.59–2.76 g/l) and acetic acid (0.11–0.30 g/l) production. Fermentation of rice beverages also caused a gradual decrease in glucose and fructose concentration. Lactic acid bacteria proliferated in the first phases of fermentation, and cell counts reached a maximum after 12 h. The highest growth rate (v<sub>LAB</sub> = 0.44 Log<sub>10</sub> CFU/ml/h) was observed in a sample with the culture of Lactobacillus brevis CCM 1815. Viscosity of beverages decreased significantly after 24 h of fermentation. The highest values of sensory parameters were observed in a monoculture of Lactobacillus plantarum CCM 7039 and in a sample with a mixed culture of Lactobacillus plantarum CCM 7039 and Bifidobacterium longum CCM 4990.

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

Journal of Dairy Research ◽

10.1017/s002202999900401x ◽

2000 ◽

Vol 67 (1) ◽

pp. 83-90 ◽

Cited By ~ 93

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.

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The Viability of Lactobacillus plantarum From Intestines of Laying Ducks Encapsulated With Arabic Gum and Skimmed Milk

Jurnal Ilmu dan Teknologi Hasil Ternak ◽

10.21776/ub.jitek.2021.016.03.6 ◽

2021 ◽

Vol 16 (3) ◽

pp. 190-199

Author(s):

Badat Muwakhid ◽

Anik Maunatin ◽

Anif Mukaromah Wati

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Spray Drying ◽

Skim Milk ◽

Plate Count ◽

Resistance Testing ◽

Drying Process ◽

Arabic Gum ◽

Before And After ◽

Skimmed Milk

The aim of this study was to evaluate the effect of the types of encapsulation materials, that is skimmed milk and Arabic gum on two probiotics Lactic Acid Bacteria (LAB), including L. plantarum DJ2 and L. plantarum DJ3. The methods of this study were separated into two stages that is probiotic resistance testing during the spray drying process and the viability of LAB after spray drying during storage of probiotic powder for one month at 4oC. Changes in the viability of LAB probiotics before and after the drying process using spray drying were determined by the total plate count. The viability of lactic acid bacteria (LAB) was observed every week for one month of storage at 4oC. The results showed that different encapsulation materials had significant different (P ≤ 0.05) on changes in resistance of probiotics powder during spray drying process. The use of Arabic gum could increase the resistance of probiotics during the spray drying process, meanwhile, the use of skimmed milk was better to be able to maintain the viability of dry probiotic powder both on L.plantarum DJ2 and L.plantarum DJ3 during storage. After four weeks of storage, there was mold and yeast in the skimmed milk and Arabic gum materials. In conclusion, both Arabic gum and skim milk could be used for encapsulation where storage of dry probiotic products is recommended during one month at 4 oC.

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Bacteriocin Production by Lactic Acid Bacteria Isolated from Regional Cheeses: Inhibition of Foodborne Pathogens

Journal of Food Protection ◽

10.4315/0362-028x-57.11.1013 ◽

1994 ◽

Vol 57 (11) ◽

pp. 1013-1015 ◽

Cited By ~ 22

Author(s):

MARIA E. FARIAS ◽

AIDA A. P. DE RUIZ HOLGADO ◽

FERNANDO SESMA

Keyword(s):

Heat Treatment ◽

Staphylococcus Aureus ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Foodborne Pathogens ◽

Bacteriocin Production ◽

Antimicrobial Compounds ◽

Heat Stable ◽

And Storage ◽

And Staphylococcus Aureus

Four strains of enterococci isolated from Argentina regional cheeses were found to produce bacteriocins that were active against several lactic acid bacteria. Among them, enterocin CRL35 produced by Enterococcus faecium CRL35 was also inhibitory to foodborne pathogens like Listeria monocytogenes and Staphylococcus aureus. These antimicrobial compounds were sensitive to proteases and heat stable; inhibitory activity of enterocin CRL35 showed also to be stable at extreme pHs, heat treatment, and storage in different conditions.

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A novel insight to screen the optimal spray-drying protectants and parameters for manufacturing lactic acid bacteria preparations

Drying Technology ◽

10.1080/07373937.2019.1674323 ◽

2019 ◽

Vol 38 (14) ◽

pp. 1843-1856 ◽

Cited By ~ 1

Author(s):

Zhuo Zhang ◽

Sen Peng ◽

Xiaoqi Sun ◽

Yu Jie ◽

Hongfei Zhao ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Spray Drying

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Growth of Microorganisms in Chilled Orange Juice

Journal of Milk and Food Technology ◽

10.4315/0022-2747-38.7.393 ◽

1975 ◽

Vol 38 (7) ◽

pp. 393-396 ◽

Cited By ~ 26

Author(s):

D. I. MURDOCK ◽

W. S. HATCHER

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Shelf Life ◽

Orange Juice ◽

Microbial Population ◽

Final Concentration ◽

Test Period ◽

Rates Of Growth

Growth of lactic acid bacteria and yeasts in chilled orange juice was investigated. Three suspensions were prepared, each consisting of four strains of Lactobacillus, four of Leucomostoc, and four of yeast. Each composite suspension was inoculated into a series of bottles containing sterile prechilled orange juice to obtain a final concentration of 1,100, and 1,000 organisms/ml. Samples were stored at 35, 40, 45, and 50 F (1.7, 4.5, 7.2, and 10 C), and were plated periodically throughout the test period. Yeasts grew at all temperatures investigated, their rates of growth increasing with the temperature. Lactobacillus organisms grew at 50 F but not at 45 F or below, Leuconostoc strains did not grow at 35 F, but grew slowly at 40 F, and rapidly at 45 F and 50 F. Fermentation by yeasts, depending on the level of inoculation, occurred in 1 week or less at 50 F and in 1 to 2 weeks at 45 F. At 35 and 40 F it occurred in 3 weeks but was satisfactory at 35 F for the lowest level of inoculation. Spoilage from growth of Lactobacillus was detected between 1 and 2 weeks at 50 F. It did not occur at 45 F or below. Leuconostoc required 13 days to 5 weeks at 40, 45, and 50 F. Spoilage did not occur at 35 F. Shelf life of chilled orange juice is dependent upon the initial microbial population at time of packaging and temperature maintained until it reaches the consumer.

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