Acidification improves cryotolerance of Lactobacillus delbrueckii subsp. bulgaricus CFL1.
The effect of acidification of the fermented broth at the end of the culture was examined on the growth and the cryotolerance of Lactobacillus bulgaricus CFL1, as a new means to better preserve lactic acid bacteria. Cryotolerance was investigated by evaluating the loss of specific acidification activity during freezing and frozen storage. An experimental design made it possible to determine optimal acidification conditions that improved cryotolerance, such as pH 5.15 for 30min. These conditions were also conducive to high biomass productivity. By considering the type of acid used, H(2)SO(4) enabled us to obtain cells with better cryotolerance, as compared to HCl. It was also observed that increasing the pH after acidification slightly minimised the acid shock, thus improving cryotolerance. Moreover, it was concluded that this improvement was related to a physiological adaptation of L. bulgaricus CFL1 during the 30-min acidification at pH 5.15.
Streit
Fernanda
F
INRA, UMR 782, Génie et Microbiologie des Procédés Alimentaires, CBAI, 78850 Thiverval-Grignon, France.
Corrieu
Georges
G
Béal
Catherine
C
D000143:Acids / Q000494:pharmacology*; D015925:Cryopreservation / Q000379:methods*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000378:metabolism; D048668:Lactobacillus delbrueckii / Q000378:metabolism; D013997:Time Factors
D000143:Acids; D019344:Lactic Acid