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Biçer Y, Telli AE, Sönmez G, Turkal G, Telli N, Uçar G. Investigation of Changes in Culturable Lactic Microflora During Freeze Storage in Cow and Goat Milk Kefirs by
High‐Throughput
Sequencing. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yusuf Biçer
- Selcuk University Faculty of Veterinary Medicine Department of Food Hygiene and Technology 42130 Konya Turkey
| | - A. Ezgi Telli
- Selcuk University Faculty of Veterinary Medicine Department of Food Hygiene and Technology 42130 Konya Turkey
| | - Gonca Sönmez
- Selcuk University Faculty of Veterinary Medicine Department of Genetics 42130 Konya Turkey
| | - Gamze Turkal
- Selcuk University Faculty of Veterinary Medicine Department of Food Hygiene and Technology 42130 Konya Turkey
| | - Nihat Telli
- Konya Technical University Vocational School of Technical Sciences Department of Food Processing 42250 Konya Turkey
| | - Gürkan Uçar
- Selcuk University Faculty of Veterinary Medicine Department of Food Hygiene and Technology 42130 Konya Turkey
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2
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Alinovi M, Mucchetti G, Wiking L, Corredig M. Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese. Crit Rev Food Sci Nutr 2020; 61:3340-3360. [PMID: 32715725 DOI: 10.1080/10408398.2020.1798348] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
When thinking of the freezing process in dairy, products consumed in frozen state, such as ice creams come to mind. However, freezing is also considered a viable solutions for many other dairy products, due to increasing interest to reduce food waste and to create more robust supply chains. Freezing is a solution to production seasonality, or to extend the market reach for high-value products with otherwise short shelf life. This review focuses on the physical and chemical changes occurring during freezing of milk, curds and cheeses, critical to maintaining quality of the final product. However, freezing is energy consuming, and therefore the process needs to be optimized to maintain product's quality and reduce its environmental footprint. Furthermore, the processing steps leading to the freezing stage may require some changes compared to traditional, fresh products. Unwanted reactions occur at low water activity, and during modifications such as ice crystals growth and recrystallization. These events cause major physical destabilizations of the proteins due to cryoconcentration, including modification of the colloidal-soluble equilibrium. The presence of residual proteases and lipases also cause important modifications to the texture and flavor of the frozen dairy product.
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Affiliation(s)
| | | | - Lars Wiking
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
| | - Milena Corredig
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
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3
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Fiocco D, Longo A, Arena MP, Russo P, Spano G, Capozzi V. How probiotics face food stress: They get by with a little help. Crit Rev Food Sci Nutr 2019; 60:1552-1580. [DOI: 10.1080/10408398.2019.1580673] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Foggia, Italy
| | - Angela Longo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Mattia Pia Arena
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Pasquale Russo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Vittorio Capozzi
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
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4
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Ma Y, Pan C, Wang Q. Crystal structure of bacterial cyclopropane-fatty-acyl-phospholipid synthase with phospholipid. J Biochem 2019; 166:139-147. [PMID: 30828715 DOI: 10.1093/jb/mvz018] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Accepted: 02/27/2019] [Indexed: 11/14/2022] Open
Abstract
AbstractThe lipids containing cyclopropane-fatty-acid (CFA) protect bacteria from adverse conditions such as acidity, freeze-drying desiccation and exposure to pollutants. CFA is synthesized when cyclopropane-fatty-acyl-phospholipid synthase (CFA synthase, CFAS) transfers a methylene group from S-adenosylmethionine (SAM) across the cis double bonds of unsaturated fatty acyl chains. Here, we reported a 2.7-Å crystal structure of CFAS from Lactobacillus acidophilus. The enzyme is composed of N- and C-terminal domain, which belong to the sterol carrier protein and methyltransferase superfamily, respectively. A phospholipid in the substrate binding site and a bicarbonate ion (BCI) acting as a general base in the active site were discovered. To elucidate the mechanism, a docking experiment using CFAS from L. acidophilus and SAM was carried out. The analysis of this structure demonstrated that three groups, the carbons from the substrate, the BCI and the methyl of S(CHn)3 group, were close enough to form a cyclopropane ring with the help of amino acids in the active site. Therefore, the structure supports the hypothesis that CFAS from L. acidophilus catalyzes methyl transfer via a carbocation mechanism. These findings provide a structural basis to more deeply understand enzymatic cyclopropanation.
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Affiliation(s)
- Yulong Ma
- School of Bioengineering, Jingchu University of Technology, Jingmen, China
- Department of Stomatology, Jingmen No. 2 People’s Hospital, Jingmen, China
| | - Chunli Pan
- Surgery Center, Jingmen No. 1 People’s Hospital, Jingmen, China
| | - Qihai Wang
- School of Bioengineering, Jingchu University of Technology, Jingmen, China
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5
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Wang G, Yu X, Lu Z, Yang Y, Xia Y, Lai PFH, Ai L. Optimal combination of multiple cryoprotectants and freezing-thawing conditions for high lactobacilli survival rate during freezing and frozen storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.065] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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6
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Zareba D, Ziarno M, Obiedzinski M. Volatile Profile of Non-Fermented Milk and Milk Fermented byBifidoBacterium animalissubsp.lactis. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.513024] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. Int J Food Microbiol 2011; 149:185-93. [PMID: 21803436 DOI: 10.1016/j.ijfoodmicro.2011.07.005] [Citation(s) in RCA: 188] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2011] [Revised: 06/08/2011] [Accepted: 07/04/2011] [Indexed: 10/18/2022]
Abstract
Due to the fact that probiotic cells need to be alive when they are consumed, culture-based analysis (plate count) is critical in ascertaining the quality (numbers of viable cells) of probiotic products. Since probiotic cells are typically stressed, due to various factors related to their production, processing and formulation, the standard methodology for total plate counts tends to underestimate the cell numbers of these products. Furthermore, products such as microencapsulated cultures require modifications in the release and sampling procedure in order to correctly estimate viable counts. This review examines the enumeration of probiotic bacteria in the following commercial products: powders, microencapsulated cultures, frozen concentrates, capsules, foods and beverages. The parameters which are specifically examined include: sample preparation (rehydration, thawing), dilutions (homogenization, media) and plating (media, incubation) procedures. Recommendations are provided for each of these analytical steps to improve the accuracy of the analysis. Although the recommendations specifically target the analysis of probiotics, many will apply to the analysis of commercial lactic starter cultures used in food fermentations as well.
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8
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Abghari A, Sheikh-Zeinoddin M, Soleimanian-Zad S. Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02453.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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SHOBHARANI PAPANNA, AGRAWAL RENU. Enhancement of cell stability and viability of probiotic Leuconostoc mesenteroidesMTCC 5209 on freeze drying. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00640.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Łaniewska-Trokenheim Ł, Olszewska M, Miks-Krajnik M, Zadernowska A. Patterns of survival and volatile metabolites of selected Lactobacillus strains during long-term incubation in milk. J Microbiol 2010; 48:445-51. [PMID: 20799085 DOI: 10.1007/s12275-010-0056-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2010] [Accepted: 04/14/2010] [Indexed: 11/30/2022]
Abstract
The focus of this study was to monitor the survival of populations and the volatile compound profiles of selected Lactobacillus strains during long-term incubation in milk. The enumeration of cells was determined by both the Direct Epifluorescent Filter Technique using carboxyfluorescein diacetate (CFDA) staining and the plate method. Volatile compounds were analysed by the gas-chromatography technique. All strains exhibited good survival in cultured milks, but Lactobacillus crispatus L800 was the only strain with comparable growth and viability in milk, assessed by plate and epifluorescence methods. The significant differences in cell numbers between plate and microscopic counts were obtained for L. acidophilus strains. The investigated strains exhibited different metabolic profiles. Depending on the strain used, 3 to 8 compounds were produced. The strains produced significantly higher concentrations of acetic acid, compared to other volatiles. Lactobacillus strains differed from one another in number and contents of the volatile compounds.
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Affiliation(s)
- Łucja Łaniewska-Trokenheim
- Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury, Pl. Cieszyński 1, Olsztyn, Poland
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11
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BURNS PATRICIA, VINDEROLA GABRIEL, MOLINARI FERNANDO, REINHEIMER JORGE. Suitability of whey and buttermilk for the growth and frozen storage of probiotic lactobacilli. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00393.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Tsen JH, Huang HY, King VAE. Enhancement of freezing-resistance of Lactobacillus rhamnosus by the application of cell immobilization. J GEN APPL MICROBIOL 2007; 53:215-9. [PMID: 17726303 DOI: 10.2323/jgam.53.215] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jen-Horng Tsen
- Department of Nutrition, China Medical University, Taichung, Taiwan
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Giulio BD, Orlando P, Barba G, Coppola R, Rosa MD, Sada A, Prisco PPD, Nazzaro F. Use of alginate and cryo-protective sugars to improve the viability of lactic acid bacteria after freezing and freeze-drying. World J Microbiol Biotechnol 2005. [DOI: 10.1007/s11274-004-4735-2] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Improvement of cryopreservation of Lactobacillus delbrueckii subsp. bulgaricus CFL1 with additives displaying different protective effects. Int Dairy J 2003. [DOI: 10.1016/s0958-6946(03)00119-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Fonseca F, Béal C, Corrieu G. Operating conditions that affect the resistance of lactic acid bacteria to freezing and frozen storage. Cryobiology 2001; 43:189-98. [PMID: 11888213 DOI: 10.1006/cryo.2001.2343] [Citation(s) in RCA: 78] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Thermophilic lactic acid bacteria exhibit different survival rates during freezing and frozen storage, depending on the processing conditions. We used a Plackett and Burman experimental design to study the effects of 13 experimental factors, at two levels, on the resistance of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus to freezing and frozen storage. The resistance was evaluated by quantifying the decrease of acidification activity during freezing and throughout 8 weeks of storage. Acidification activity after freezing and frozen storage was affected by 12 experimental factors. Only the thawing temperature did not show any significant effect. S. thermophilus was more resistant than L. bulgaricus and the cryoprotective effect of glycerol during freezing and storage was confirmed. The temperature and duration of the cryoprotection step influenced acidification activity following the freezing step: the lower the temperature and the shorter the duration, the higher the activity. Acidification activity after storage was affected by several experimental factors involved in the fermentation stage: use of NaOH instead of NH4OH for pH control, addition of Tween 80 in the culture medium, and faster cooling led to better cryotolerance. Resistance to freezing and frozen storage was improved by using a high freezing rate and a low storage temperature. Finally, this study revealed that the conditions under which lactic acid bacteria are prepared should be well controlled to improve their preservation and to limit the variability between batches and between species.
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Affiliation(s)
- F Fonseca
- Institut National de la Recherche Agronomique, UMR Génie et Microbiologie des Procédé Alimentaries, Thiverval-Grignon, France
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Bâati L, Fabre-Gea C, Auriol D, Blanc PJ. Study of the cryotolerance of Lactobacillus acidophilus: effect of culture and freezing conditions on the viability and cellular protein levels. Int J Food Microbiol 2000; 59:241-7. [PMID: 11020044 DOI: 10.1016/s0168-1605(00)00361-5] [Citation(s) in RCA: 68] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Slow cooling rate and pre-freezing stress brings about a high increase in the cell resistance and preservation of their physiological characteristics. A brutal decrease in temperature (from 37 degrees C to - 80 degrees C) causes a considerable loss of cell viability, in contrast a slow one preserves a survival rate of 75%. Pre-incubation of cells at low temperature (22 degrees C) during 6 h led to the development of cryotolerance indicated by an enhanced capacity to survive after a freezing treatment of 24 h at - 80 degrees C. Exposure of the cells to low pH (5.5) caused a large decrease in cell resistance but did not lead to any significant decrease of survival rate after freezing treatment. However, an increase of 15 +/- 3% in protein level compared to cells cultivated at regulated pH was observed.
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Affiliation(s)
- L Bâati
- Centre de Bioingénierie Gilbert Durand, Laboratoire Biotechnologies-Bioprocédés, UMR CNRS 5504, LAA INRA 792, 135, Toulouse, France
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Fernńdez Murga ML, Font de Valdez G, Disalvo AE. Changes in the surface potential of Lactobacillus acidophilus under freeze-thawing stress. Cryobiology 2000; 41:10-6. [PMID: 11017756 DOI: 10.1006/cryo.2000.2259] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The zeta potential of Lactobacillus acidophilus CRL 640, a measure of the net distribution of electrical charges on the bacterial surface, is a function of the glucose concentration in the growing media. With 2% glucose, cells in the stationary phase showed a zeta potential of -45 +/- 2 mV. With these cells, the zeta potential after freezing and thawing decreased to -32 +/- 2 mV and there was a decrease in viability. The changes in the surface potential correlated with damage to the cell surface as shown by electron microscopy. Freeze-thawed cells incubated in a rich medium recovered a zeta potential of -38 +/- 2 mV without cell growth. L. acidophilus CRL 640 showed the same value of surface potential as control cells when they were frozen and thawed in 2 M glycerol.
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Affiliation(s)
- M L Fernńdez Murga
- Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, San Miguel de Tucumán, Tucumán, Argentina
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