Lyophilisation of lactic bacteria with probiotic effect for production of starter cultures

Selection of lactic acid bacteria (LAB) for probiotic effect and preservation of LAB by lyophilized have been studied. The two LAB strains belonging to Lactobacillus plantarum and Lactobacillus pentosus producing bacteriocins in inhibitory concentration for colibacilli were selected from a total of...

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Autores principales:	Teodor Vintilă, Camelia Sava, Daniela Moț, Eniko Gaspar, Horia Barbu, Călin Julean
Formato:	article
Lenguaje:	EN
Publicado:	Agroprint Timisoara 2021
Materias:	lactic acid bacteria, probiotic, preservation, lyophilisation Agriculture S Technology T Science Q
Acceso en línea:	https://doaj.org/article/014341ad3ac64a1da2010ded761653a1
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spelling	oai:doaj.org-article:014341ad3ac64a1da2010ded761653a12021-11-04T07:45:45ZLyophilisation of lactic bacteria with probiotic effect for production of starter cultures1841-93642344-4576https://doaj.org/article/014341ad3ac64a1da2010ded761653a12021-10-01T00:00:00Zhttps://spasb.ro/index.php/spasb/article/view/2765https://doaj.org/toc/1841-9364https://doaj.org/toc/2344-4576Selection of lactic acid bacteria (LAB) for probiotic effect and preservation of LAB by lyophilized have been studied. The two LAB strains belonging to Lactobacillus plantarum and Lactobacillus pentosus producing bacteriocins in inhibitory concentration for colibacilli were selected from a total of 17 tested strains. The selected strains were further tested for their ability to survive the preservation process by lyophilisation. Two methods of preserving LAB by lyophilisation were tested and the viability of cells in lyophilized products was monitored in order to obtain products used as starter cultures. The presence of inhibition zones in mixt cultures indicates the ability of LAB to inhibit the growth of E. coli bacteria due to the synthesis of bacteriocins. During three years period, the viability of lyophilized LAB was monitored. Obtained data indicate that starter cultures of LAB can be stored in the lyophilized state for at least three years in dark and cool place, and the inoculation rate can be increased after this period by 50% if the starter culture was preserved and stored by applying the described techniques.Teodor VintilăCamelia SavaDaniela MoțEniko GasparHoria BarbuCălin JuleanAgroprint Timisoaraarticlelactic acid bacteria, probiotic, preservation, lyophilisationAgricultureSTechnologyTScienceQENScientific Papers Animal Science and Biotechnologies, Vol 54, Iss 2, Pp 98-105 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	lactic acid bacteria, probiotic, preservation, lyophilisation Agriculture S Technology T Science Q
spellingShingle	lactic acid bacteria, probiotic, preservation, lyophilisation Agriculture S Technology T Science Q Teodor Vintilă Camelia Sava Daniela Moț Eniko Gaspar Horia Barbu Călin Julean Lyophilisation of lactic bacteria with probiotic effect for production of starter cultures
description	Selection of lactic acid bacteria (LAB) for probiotic effect and preservation of LAB by lyophilized have been studied. The two LAB strains belonging to Lactobacillus plantarum and Lactobacillus pentosus producing bacteriocins in inhibitory concentration for colibacilli were selected from a total of 17 tested strains. The selected strains were further tested for their ability to survive the preservation process by lyophilisation. Two methods of preserving LAB by lyophilisation were tested and the viability of cells in lyophilized products was monitored in order to obtain products used as starter cultures. The presence of inhibition zones in mixt cultures indicates the ability of LAB to inhibit the growth of E. coli bacteria due to the synthesis of bacteriocins. During three years period, the viability of lyophilized LAB was monitored. Obtained data indicate that starter cultures of LAB can be stored in the lyophilized state for at least three years in dark and cool place, and the inoculation rate can be increased after this period by 50% if the starter culture was preserved and stored by applying the described techniques.
format	article
author	Teodor Vintilă Camelia Sava Daniela Moț Eniko Gaspar Horia Barbu Călin Julean
author_facet	Teodor Vintilă Camelia Sava Daniela Moț Eniko Gaspar Horia Barbu Călin Julean
author_sort	Teodor Vintilă
title	Lyophilisation of lactic bacteria with probiotic effect for production of starter cultures
title_short	Lyophilisation of lactic bacteria with probiotic effect for production of starter cultures
title_full	Lyophilisation of lactic bacteria with probiotic effect for production of starter cultures
title_fullStr	Lyophilisation of lactic bacteria with probiotic effect for production of starter cultures
title_full_unstemmed	Lyophilisation of lactic bacteria with probiotic effect for production of starter cultures
title_sort	lyophilisation of lactic bacteria with probiotic effect for production of starter cultures
publisher	Agroprint Timisoara
publishDate	2021
url	https://doaj.org/article/014341ad3ac64a1da2010ded761653a1
work_keys_str_mv	AT teodorvintila lyophilisationoflacticbacteriawithprobioticeffectforproductionofstartercultures AT cameliasava lyophilisationoflacticbacteriawithprobioticeffectforproductionofstartercultures AT danielamot lyophilisationoflacticbacteriawithprobioticeffectforproductionofstartercultures AT enikogaspar lyophilisationoflacticbacteriawithprobioticeffectforproductionofstartercultures AT horiabarbu lyophilisationoflacticbacteriawithprobioticeffectforproductionofstartercultures AT calinjulean lyophilisationoflacticbacteriawithprobioticeffectforproductionofstartercultures
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Lyophilisation of lactic bacteria with probiotic effect for production of starter cultures

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