title: [Studies of viability and vitality after freezing of the probiotic yeast Saccharomyces boulardii: physiological preconditioning effect].
abstract: The aim of this study was to evaluate the vitality and viability of the probiotic yeast Saccharomyces boulardii after freezing/thawing and the physiological preconditioning effect on these properties. The results indicate that the specific growth rate (0.3/h(-1)) and biomass (2-3 x10(8)cells/ml) of S. boulardii obtained in flasks shaken at 28 degrees C and at 37 degrees C were similar. Batch cultures of the yeast in bioreactors using glucose or sugar-cane molasses as carbon sources, reached yields of 0.28 g biomass/g sugar consumed, after 10h incubation at 28 degrees C; the same results were obtained in fed batch fermentations. On the other hand, in batch cultures, the vitality of cells recovered during the exponential growth phase was greater than the vitality of cells from the stationary phase of growth. Vitality of cells from fed-batch fermentations was similar to that of stationary growing cells from batch fermentations. Survival to freezing at -20 degrees C and subsequent thawing of cells from batch cultures was 0.31% for cells in exponential phase of growth and 11.5% for cells in stationary phase. Pre-treatment of this yeast in media with water activity (a(w)) 0.98 increased the survival to freezing of S. boulardii cells stored at -20 degrees C for 2 months by 10 fold. Exposure of the yeast to media of reduced a(w) and/or freezing/thawing process negatively affected cell vitality. It was concluded that stress conditions studied herein decrease vitality of S. boulardii. Besides, the yeast strain studied presented good tolerance to bile salts even at low pH values.
authors.affiliation: Laboratorio de Microbiología Industrial, Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Buenos Aires, Argentina.
authors.forename: Silvina
authors.initials: S
authors.lastname: Pardo
authors.forename: Miguel Angel
authors.initials: MA
authors.lastname: Galvagno
authors.forename: Patricia
authors.initials: P
authors.lastname: Cerrutti
mesh_terms: D018533:Biomass; D019149:Bioreactors; D003470:Culture Media / Q000378:metabolism / Q000494:pharmacology; D005285:Fermentation; D005615:Freezing; D006863:Hydrogen-Ion Concentration; D007218:Industrial Microbiology / Q000379:methods; D008965:Molasses; D019936:Probiotics; D012440:Saccharomyces / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism / Q000502:physiology*; D013395:Sucrose / Q000378:metabolism
chemical_list: D003470:Culture Media; D013395:Sucrose