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Survival and beneficial properties of lactic acid bacteria from raniculture subjected to freeze-drying and storage

Authors

  • G. Montel Mendoza,

    1. Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Instituto Superior de Investigaciones Biológicas (INSIBIO-CONICET), Instituto de Biología “Dr. Francisco D. Barbieri”, San Miguel de Tucumán, Argentina
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  • S.E. Pasteris,

    1. Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Instituto Superior de Investigaciones Biológicas (INSIBIO-CONICET), Instituto de Biología “Dr. Francisco D. Barbieri”, San Miguel de Tucumán, Argentina
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  • M.C. Otero,

    1. Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucumán, Argentina
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  • M.E. Fatima Nader-Macías

    Corresponding author
    1. Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucumán, Argentina
    • Correspondence

      María E. Fatima Nader-Macías, Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, CP: T4000ILC San Miguel de Tucumán, Argentina. E-mail: fnader@cerela.org.ar

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Abstract

Aim

To evaluate the effect of freeze-drying and storage conditions on the viability and beneficial properties of lactic acid bacteria (LAB) for raniculture.

Methods and Results

Lactococcus lactis CRL 1584, L. lactis CRL 1827, Lactococcus garvieae CRL 1828 and Lactobacillus plantarum CRL 1606 viability under different conditions was studied. 10% lactose and 5% skim milk + 5% lactose were excellent lyoprotectants, but 5% skim milk + 5% lactose and whey protein concentrated (WPC) or WPC + sugars were the lower cost lyoprotective options. The effect of temperature depended on both lyoprotectants and storage time. Thus, for Lactococcus, skim milk, skim milk + sucrose and WPC + sucrose were selected for lyophilization and storage at 4°C and skim milk + lactose for 25°C. For Lact. plantarum CRL 1606, the best lyoprotectants for lyophilization and storage at 4°C were milk + sugars and WPS + sucrose and, at 25°C, skim milk + sucrose.

Conclusions

Lactic acid bacteria viability after freeze-drying was strain-specific and depended on the lyoprotectant used. Highest viability was obtained when stored at 4°C, and the beneficial properties remained stable for 18 months independently of storage temperature.

Significance and Impact of the Study

The studies reported for the first time in this work are of primary interest to obtain dried bacteria to be included in beneficial products for raniculture.

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