Effects of Addition of Sucrose and Salt, and of Starvation upon Thermotolerance and Survival During Storage of Freeze-dried Lactobacillus delbrueckii ssp bulgaricus

Authors

  • A.S. Carvalho,

    1. Authors Carvalho, Silva, Teixeira, Malcata, and Gibbs are with the Escola Superior de Biotecnologia, Univ. Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal. Author Ho is with the Dept. de Ciências de Engenharia e Tecnologia, Escola Superior de Tecnologia e Gestõ, Inst. PoliteAcnico de Viana do Castelo, Apartado 574, P-4901-908 Viana do Castelo, Portugal. Direct inquiries to author Teixeira (E-mail: paula@esb.ucp.pt).
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  • J. Silva,

    1. Authors Carvalho, Silva, Teixeira, Malcata, and Gibbs are with the Escola Superior de Biotecnologia, Univ. Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal. Author Ho is with the Dept. de Ciências de Engenharia e Tecnologia, Escola Superior de Tecnologia e Gestõ, Inst. PoliteAcnico de Viana do Castelo, Apartado 574, P-4901-908 Viana do Castelo, Portugal. Direct inquiries to author Teixeira (E-mail: paula@esb.ucp.pt).
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  • P Ho,

    1. Authors Carvalho, Silva, Teixeira, Malcata, and Gibbs are with the Escola Superior de Biotecnologia, Univ. Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal. Author Ho is with the Dept. de Ciências de Engenharia e Tecnologia, Escola Superior de Tecnologia e Gestõ, Inst. PoliteAcnico de Viana do Castelo, Apartado 574, P-4901-908 Viana do Castelo, Portugal. Direct inquiries to author Teixeira (E-mail: paula@esb.ucp.pt).
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  • P. Teixeira,

    1. Authors Carvalho, Silva, Teixeira, Malcata, and Gibbs are with the Escola Superior de Biotecnologia, Univ. Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal. Author Ho is with the Dept. de Ciências de Engenharia e Tecnologia, Escola Superior de Tecnologia e Gestõ, Inst. PoliteAcnico de Viana do Castelo, Apartado 574, P-4901-908 Viana do Castelo, Portugal. Direct inquiries to author Teixeira (E-mail: paula@esb.ucp.pt).
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  • F.X. Malcata,

    1. Authors Carvalho, Silva, Teixeira, Malcata, and Gibbs are with the Escola Superior de Biotecnologia, Univ. Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal. Author Ho is with the Dept. de Ciências de Engenharia e Tecnologia, Escola Superior de Tecnologia e Gestõ, Inst. PoliteAcnico de Viana do Castelo, Apartado 574, P-4901-908 Viana do Castelo, Portugal. Direct inquiries to author Teixeira (E-mail: paula@esb.ucp.pt).
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  • P. Gibbs

    1. Authors Carvalho, Silva, Teixeira, Malcata, and Gibbs are with the Escola Superior de Biotecnologia, Univ. Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal. Author Ho is with the Dept. de Ciências de Engenharia e Tecnologia, Escola Superior de Tecnologia e Gestõ, Inst. PoliteAcnico de Viana do Castelo, Apartado 574, P-4901-908 Viana do Castelo, Portugal. Direct inquiries to author Teixeira (E-mail: paula@esb.ucp.pt).
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  • This work received partial financial support via project grant PRAXIS/P/BIO/12147/1998 (FCT, Portugal), coordinated by P. Teix-eira and P. Gibbs. Financial support for authors A. S. Carvalho and J. Silva was provided by PhD fellowships, PRAXIS XXI/BD/ 18152/98 and PRAXIS XXI/BD/197131/99, respectively (FCT, Portugal).

Abstract

ABSTRACT: Increased survival of freeze-dried cells of Lactobacillus bulgaricus was observed when the drying medium was supplemented with sucrose; however, the magnitude of such protection was dependent on the growth medium used. Supplementing the growth medium with NaCl markedly increased survival of dried cells, and only a small effect was exerted by the composition of the drying medium or prior to starvation of cells. The D57 values of Lactobacillus bulgaricus cells grown in MRS were about half of those of cells grown in MRS supplemented with sucrose, with sucrose plus NaCl, or with NaCl.

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