Increased stress tolerance of Bifidobacterium longum and Lactococcus lactis produced during continuous mixed-strain immobilized-cell fermentation.
OBJECTIVE
The effect of immobilization and long-term continuous culture was studied on probiotic and technological characteristics of lactic acid and probiotic bacteria.


RESULTS
A continuous culture in a two-stage system was carried out for 17 days at different temperatures ranging from 32 to 37 degrees C, with a first reactor containing Bifidobacterium longum ATCC 15707 and Lactococcus lactis subsp. lactis biovar. diacetylactis MD immobilized separately in gel beads, and a second reactor operated with free cells released from the first reactor. The tolerance of free cells from both strains produced in the effluent medium of both reactors to hydrogen peroxide, simulated gastric and intestinal juices, antibiotics and nisin, and freeze-drying markedly increased with culture time and was generally higher after 6 days than that of stationary-phase cells produced during free-cell batch fermentations. The reversibility of the acquired tolerance of B. longum, but not L. diacetylactis, to antibiotics was shown during successive free-cell batch cultures.


CONCLUSIONS
Free cells produced from continuous immobilized-cell culture exhibited altered physiology and increased tolerance to various chemical and physico-chemical stresses.


CONCLUSIONS
Continuous culture with immobilized cells could be used to produce probiotic and lactic acid bacteria with enhanced technological and probiotic characteristics.
Doleyres
Y
Y
Dairy Research Centre STELA, Pavillon Paul Comtois, Université Laval, Québec, Province of Québec, Canada.
Fliss
I
I
Lacroix
C
C
D000900:Anti-Bacterial Agents / Q000494:pharmacology; D001644:Bifidobacterium / Q000187:drug effects / Q000502:physiology*; D018914:Cells, Immobilized; D002701:Chloramphenicol / Q000494:pharmacology; D015169:Colony Count, Microbial; D003470:Culture Media; D004352:Drug Resistance, Microbial; D004386:Duodenum / Q000382:microbiology; D005285:Fermentation / Q000502:physiology; D005516:Food Microbiology; D005612:Freeze Drying / Q000379:methods; D005750:Gastric Juice / Q000502:physiology; D006861:Hydrogen Peroxide / Q000378:metabolism; D013294:Lactococcus lactis / Q000187:drug effects / Q000502:physiology*; D009561:Nisin / Q000031:analogs & derivatives* / Q000494:pharmacology; D019936:Probiotics
D000900:Anti-Bacterial Agents; D003470:Culture Media; D009561:Nisin; D002701:Chloramphenicol; D006861:Hydrogen Peroxide; C071364:nisin Z