Influence of fermentation on the acid tolerance and freeze drying survival of Lactobacillus rhamnosus GG
Influence of fermentation on the acid tolerance and freeze drying survival of Lactobacillus rhamnosus GG
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DOI：
10.1016/j.bej.2010.07.005
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发表时间：
2010-10-15
影响因子：
3.9
通讯作者：
Charalampopoulos, Dimitris
中科院分区：
文献类型：
--
作者：
Ampatzoglou, Antonis;Schurr, Benjamin;Charalampopoulos, Dimitris
为了研究发酵pH和发酵时间对鼠李糖Loctobacillus rhamnosus CC的耐酸性、糖酵解活性和冻干存活率的影响，采用pH控制（pH 6.8）和pH不控制（pH不控制）两种发酵方法。发酵10 h（指数后期）、25 h（固定中期）和37 h（固定后期）后收集细胞。在pH控制发酵的情况下，10 h收集的细胞耐酸性非常高，活力仅下降0.2 log；在25 h和37 h的情况下，分别下降1.5和6.0 log。在pH失控发酵的情况下，对于所有三个时间点，细胞减少都很高，范围在3到4 log之间。来自pH控制发酵的细胞，特别是来自10小时样品的细胞，与来自无控制发酵的细胞相比，显示出相当高的糖酵解活性。在冷冻干燥期间，发酵类型对细胞存活能力的影响较小，因为在所有情况下，细胞减少都很小（< 1 log）。pH控制发酵10 h的细胞存活率显著高于25 h和37 h， pH控制发酵10 h的细胞存活率显著高于25 h和37 h的细胞存活率（P < 0.05）， pH控制发酵10 h的细胞存活率显著高于25 h和37 h的细胞存活率（P < 0.05）。然而，在所有情况下，样本之间的差异都小于0.5 log。综上所述，发酵pH和发酵时间对鼠李糖糖CC的糖酵解活性以及在酸性条件和冷冻干燥条件下的存活能力有显著影响。(C) 2010 Elsevier B.V.版权所有
The aim of this work was to investigate the effect of fermentation pH and time on the acid tolerance, glycolytic activity, and survival during freeze drying of Loctobacillus rhamnosus CC. Two fermentations were performed, one was pH controlled (pH 6.8), and the other was pH uncontrolled. Cells were collected after 10 h (late exponential phase), 25 h (mid stationary phase) and 37 h (late stationary phase) of fermentation. In the case of the pH controlled fermentation, the acid tolerance of the cells collected at 10 h was remarkably high, as the viability decreased only by 0.2 logs: in the case of the 25 h and 37 h, it decreased 1.5 and 6.0 logs, respectively. In the case of the pH uncontrolled fermentation, for all three time points the cell reduction was high, ranging between 3 and 4 logs. The cells from the pH controlled fermentation, and in particular the cells from the 10 h sample, demonstrated considerably higher glycolytic activity compared to the cells from the uncontrolled fermentation. The type of fermentation had a lesser effect on the ability of the cells to survive during freeze drying, as in all cases the cell reduction was small (< 1 log). The cells from the 10 h sample from the pH controlled fermentation survived significantly (P < 0.05) better than the cells from the 25 and 37 h sample: the opposite was the case for the cells from the pH uncontrolled fermentation. However, in all cases, the differences between the samples were less than 0.5 log. In conclusion, both the fermentation pH and time were found to have a significant impact on the glycolytic activity of L. rhamnosus CC, and on its ability to survive under acidic conditions and during freeze drying. (C) 2010 Elsevier B.V. All rights reserved.