Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage

Abstract Background Stabilization of freeze-dried lactic acid bacteria during long-term storage is challenging for the food industry. Water activity of the lyophilizates is clearly related to the water availability and maintaining a low aw during storage allows to increase bacteria viability. The ai...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Aurore Bodzen, Audrey Jossier, Sébastien Dupont, Pierre-Yves Mousset, Laurent Beney, Sophie Lafay, Patrick Gervais
Formato:	article
Lenguaje:	EN
Publicado:	BMC 2021
Materias:	Lactiplantibacillus Long-term storage Water activity Bound water Lyoprotectant Freeze-drying Biotechnology TP248.13-248.65
Acceso en línea:	https://doaj.org/article/11cfc2ae61934158b840c352f69ff213
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:11cfc2ae61934158b840c352f69ff213
record_format	dspace
spelling	oai:doaj.org-article:11cfc2ae61934158b840c352f69ff2132021-11-14T12:31:51ZDesign of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage10.1186/s12896-021-00726-21472-6750https://doaj.org/article/11cfc2ae61934158b840c352f69ff2132021-11-01T00:00:00Zhttps://doi.org/10.1186/s12896-021-00726-2https://doaj.org/toc/1472-6750Abstract Background Stabilization of freeze-dried lactic acid bacteria during long-term storage is challenging for the food industry. Water activity of the lyophilizates is clearly related to the water availability and maintaining a low aw during storage allows to increase bacteria viability. The aim of this study was to achieve a low water activity after freeze-drying and subsequently during long-term storage through the design of a lyoprotectant. Indeed, for the same water content as sucrose (commonly used lyoprotectant), water activity is lower for some components such as whey, micellar casein or inulin. We hypothesized that the addition of these components in a lyoprotectant, with a higher bound water content than sucrose would improve lactobacilli strains survival to long-term storage. Therefore, in this study, 5% whey (w/v), 5% micellar casein (w/v) or 5% inulin (w/v) were added to a 5% sucrose solution (w/v) and compared with a lyoprotectant only composed of 5% sucrose (w/v). Protective effect of the four lyoprotectants was assessed measuring Lactiplantibacillus plantarum CNCM I-4459 survival and water activity after freeze-drying and during 9 months storage at 25 °C. Results The addition whey and inulin were not effective in increasing Lactiplantibacillus plantarum CNCM I-4459 survival to long-term-storage (4 log reduction at 9 months storage). However, the addition of micellar casein to sucrose increased drastically the protective effect of the lyoprotectant (3.6 log i.e. 0.4 log reduction at 9 months storage). Comparing to a lyoprotectant containing whey or inulin, a lyoprotectant containing micellar casein resulted in a lower water activity after freeze-drying and its maintenance during storage (0.13 ± 0.05). Conclusions The addition of micellar casein to a sucrose solution, contrary to the addition of whey and inulin, resulted in a higher bacterial viability to long-term storage. Indeed, for the same water content as the others lyoprotectants, a significant lower water activity was obtained with micellar casein during storage. Probably due to high bound water content of micellar casein, less water could be available for chemical degradation reactions, responsible for bacterial damages during long-term storage. Therefore, the addition of this component to a sucrose solution could be an effective strategy for dried bacteria stabilization during long-term storage.Aurore BodzenAudrey JossierSébastien DupontPierre-Yves MoussetLaurent BeneySophie LafayPatrick GervaisBMCarticleLactiplantibacillusLong-term storageWater activityBound waterLyoprotectantFreeze-dryingBiotechnologyTP248.13-248.65ENBMC Biotechnology, Vol 21, Iss 1, Pp 1-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Lactiplantibacillus Long-term storage Water activity Bound water Lyoprotectant Freeze-drying Biotechnology TP248.13-248.65
spellingShingle	Lactiplantibacillus Long-term storage Water activity Bound water Lyoprotectant Freeze-drying Biotechnology TP248.13-248.65 Aurore Bodzen Audrey Jossier Sébastien Dupont Pierre-Yves Mousset Laurent Beney Sophie Lafay Patrick Gervais Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage
description	Abstract Background Stabilization of freeze-dried lactic acid bacteria during long-term storage is challenging for the food industry. Water activity of the lyophilizates is clearly related to the water availability and maintaining a low aw during storage allows to increase bacteria viability. The aim of this study was to achieve a low water activity after freeze-drying and subsequently during long-term storage through the design of a lyoprotectant. Indeed, for the same water content as sucrose (commonly used lyoprotectant), water activity is lower for some components such as whey, micellar casein or inulin. We hypothesized that the addition of these components in a lyoprotectant, with a higher bound water content than sucrose would improve lactobacilli strains survival to long-term storage. Therefore, in this study, 5% whey (w/v), 5% micellar casein (w/v) or 5% inulin (w/v) were added to a 5% sucrose solution (w/v) and compared with a lyoprotectant only composed of 5% sucrose (w/v). Protective effect of the four lyoprotectants was assessed measuring Lactiplantibacillus plantarum CNCM I-4459 survival and water activity after freeze-drying and during 9 months storage at 25 °C. Results The addition whey and inulin were not effective in increasing Lactiplantibacillus plantarum CNCM I-4459 survival to long-term-storage (4 log reduction at 9 months storage). However, the addition of micellar casein to sucrose increased drastically the protective effect of the lyoprotectant (3.6 log i.e. 0.4 log reduction at 9 months storage). Comparing to a lyoprotectant containing whey or inulin, a lyoprotectant containing micellar casein resulted in a lower water activity after freeze-drying and its maintenance during storage (0.13 ± 0.05). Conclusions The addition of micellar casein to a sucrose solution, contrary to the addition of whey and inulin, resulted in a higher bacterial viability to long-term storage. Indeed, for the same water content as the others lyoprotectants, a significant lower water activity was obtained with micellar casein during storage. Probably due to high bound water content of micellar casein, less water could be available for chemical degradation reactions, responsible for bacterial damages during long-term storage. Therefore, the addition of this component to a sucrose solution could be an effective strategy for dried bacteria stabilization during long-term storage.
format	article
author	Aurore Bodzen Audrey Jossier Sébastien Dupont Pierre-Yves Mousset Laurent Beney Sophie Lafay Patrick Gervais
author_facet	Aurore Bodzen Audrey Jossier Sébastien Dupont Pierre-Yves Mousset Laurent Beney Sophie Lafay Patrick Gervais
author_sort	Aurore Bodzen
title	Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage
title_short	Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage
title_full	Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage
title_fullStr	Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage
title_full_unstemmed	Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage
title_sort	design of a new lyoprotectant increasing freeze-dried lactobacillus strain survival to long-term storage
publisher	BMC
publishDate	2021
url	https://doaj.org/article/11cfc2ae61934158b840c352f69ff213
work_keys_str_mv	AT aurorebodzen designofanewlyoprotectantincreasingfreezedriedlactobacillusstrainsurvivaltolongtermstorage AT audreyjossier designofanewlyoprotectantincreasingfreezedriedlactobacillusstrainsurvivaltolongtermstorage AT sebastiendupont designofanewlyoprotectantincreasingfreezedriedlactobacillusstrainsurvivaltolongtermstorage AT pierreyvesmousset designofanewlyoprotectantincreasingfreezedriedlactobacillusstrainsurvivaltolongtermstorage AT laurentbeney designofanewlyoprotectantincreasingfreezedriedlactobacillusstrainsurvivaltolongtermstorage AT sophielafay designofanewlyoprotectantincreasingfreezedriedlactobacillusstrainsurvivaltolongtermstorage AT patrickgervais designofanewlyoprotectantincreasingfreezedriedlactobacillusstrainsurvivaltolongtermstorage
_version_	1718429150286446592

Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage

Ejemplares similares