Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum

doi:10.7506/spkx1002-6630-20181228-343

Abstract

Abstract: This study aimed to explore the protective effect of acid-cold stress treatment on Lactobacillus fermentum strain ATm during freeze-drying. We determined the survival rate, lag time and acidification curve of freeze-dried bacteria cells which had been subjected to acid-cold cross stress. Furthermore, the activities of lactate dehydrogenase (LDH) and ATPase and cell membrane integrity were determined. The results showed that the acid-cold cross stress (pH 4.5 and 4 ℃) significantly improved the survival rate (reaching 87.19%, which was higher than that observed with either treatment alone) and acidification rate of the freeze-dried cells. In conclusion, acid-cold cross stress could improve the freeze-drying survival rate of L. fermentum ATm, protect its viability, increase intracellular enzyme activities and preserve cell membrane integrity.

Key words: cross-stress, freeze-drying, Lactobacillus fermentum, survival rate, viability preservation

CLC Number:

TS201.1

YANG Jie, GUO Jinfeng, LI Baokun, LU Shiling, WANG Qingling, DONG Juan, JIANG Caihong, JI Hua, WANG Tengbin. Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum[J]. FOOD SCIENCE, 2020, 41(2): 101-106 https://doi.org/10.7506/spkx1002-6630-20181228-343

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Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum

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