title: Fermentation conditions influence the fatty acid composition of the membranes of Lactobacillus reuteri I5007 and its survival following freeze-drying.
abstract: Lactobacillus reuteri I5007 has well-documented adhesion properties and health benefits. Future industrial use of Lact. reuteri I5007 will require the development of effective fermentation procedures and high bacterial survival following drying. Therefore, this study was conducted to determine the impact of altering fermentation pH and temperature on the fatty acid composition of the bacterial membranes and subsequent survival of Lact. reuteri I5007 following freeze-drying. Initially, a response surface methodology was used to determine the optimal fermentation pH (5·7) and temperature (37°C), with regard to producing the maximum number of Lact. reuteti I5007 cells. However, when subjected to the optimal fermentation pH and temperature (control treatment), the subsequent survival of Lact. reuteri I5007 following freeze-drying was only 12·95%. Growth at a higher temperature (47°C) or at a neutral pH (pH 6·7) significantly increased the survival of Lact. reuteri I5007 following freeze-drying compared with the control. In contrast, an acidic pH (pH 4·7), or cold (27°C) and extremely cold (4°C) temperatures during fermentation significantly reduced Lact. reuteri I5007 survival following freeze-drying. The fatty acid composition of the membranes of Lact. reuteri I5007 was altered by the different fermentation conditions tested. An increase in the ratio of unsaturated fatty acids (UFA) to saturated fatty acids (SFA) in the bacterial membrane was associated with higher survival of Lact. reuteri I5007. In conclusion, it appears that the use of a higher temperature (47°C) or neutral pH (6·7) during fermentation resulted in increased survival of Lact. reuteri I5007 following freeze-drying. Significance and impact of the study: In this study, we found that a higher fermentation temperature or a neutral pH, rather than cold or acidic conditions, leads to increased survival of Lact. reuteri I5007 during subsequent freeze-drying. This finding has important implications for the future industrial production of this probiotic strain.
authors.affiliation: State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing, China.
authors.forename: X T
authors.initials: XT
authors.lastname: Liu
authors.forename: C L
authors.initials: CL
authors.lastname: Hou
authors.forename: J
authors.initials: J
authors.lastname: Zhang
authors.forename: X F
authors.initials: XF
authors.lastname: Zeng
authors.forename: S Y
authors.initials: SY
authors.lastname: Qiao
mesh_terms: D003890:Desiccation; D005227:Fatty Acids / Q000737:chemistry* / Q000378:metabolism; D005285:Fermentation; D005612:Freeze Drying; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development; D052200:Limosilactobacillus reuteri / Q000737:chemistry* / Q000378:metabolism; D019936:Probiotics
chemical_list: D005227:Fatty Acids
keywords: Lactobacillus reuteri I5007; fatty acid composition; fermentation process; freeze-dried survival; response surface methodology