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Blueberries as an additive to increase the survival of Lactobacillus johnsonii N6.2 to lyophilisation
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Effective cultivation methods, total cost, and biomass preservation are key factors that have a significant impact on the commercialisation and effectiveness of probiotics, such as Lactobacillus. Sugar polymers, milk and whey proteins have been suggested as good additives for industrial preparations. Alternative compounds, such as phytophenols, are a more attractive option, given their potential benefits to human health. The overall goal of this study was to determine if the addition of blueberry phytophenols improves the survival of Lactobacillus johnsonii N6.2 during the freeze-drying process. The addition of blueberry aqueous extract (BAE) stimulated the growth of L. johnsonii under aerobic conditions and improved the stationary phase survival of the bacteria. Furthermore, the addition of BAE to the culture media improved the endurance of L. johnsonii N6.2 to freeze-drying stress, as well as to storage at 4 °C for up to 21 weeks. Moreover, blueberry extract performed more effectively as a lyophilising additive compared to skim milk and microencapsulation with whey protein/sodium alginate. In sum, this study demonstrates that BAE is an effective additive to increase the growth and survival of L. johnsonii N6.2 when added to the culture medium and/or used as a lyophilising preservative. Moreover, BAE or other polyphenols sources might likely enhance growth and increase survival of more probiotic lactic acid bacterial strains.
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Bhat, R., Suryanarayana, L.C., Chandrashekara, K.A., Krishnan, P., Kush, A. and Ravikumar, P., 2015. Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract. Journal of Bioscience and Bioengineering 119: 430-432.
'Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract ' () 119 Journal of Bioscience and Bioengineering : 430 -432.
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Endo, A., Teräsjärvi, J. and Salminen, S., 2014. Food matrices and cell conditions influence survival of Lactobacillus rhamnosus GG under heat stresses and during storage. International Journal of Food Microbiology 174: 110-112.
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'Biochemical properties of two cinnamoyl esterases purified from a Lactobacillus johnsonii strain isolated from stool samples of diabetes-resistant rats ' () 75 Applied and Environmental Microbiology : 5018 -5024.
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| Insgesamt | Letzte 365 Tage | In den letzten 30 Tagen | |
|---|---|---|---|
| Aufrufe von Kurzbeschreibungen | 413 | 164 | 9 |
| Gesamttextansichten | 10 | 3 | 0 |
| PDF-Downloads | 11 | 0 | 0 |
Blueberries as an additive to increase the survival of Lactobacillus johnsonii N6.2 to lyophilisation
in Beneficial MicrobesSearch for other papers by D. Cai in
Current site
Google Scholar
PubMed
Search for other papers by N.A. Harrison in
Current site
Google Scholar
PubMed
Search for other papers by D.N. Kling in
Current site
Google Scholar
PubMed
Search for other papers by C.F. Gonzalez in
Current site
Google Scholar
PubMed
Search for other papers by G.L. Lorca in
Current site
Google Scholar
PubMed
Effective cultivation methods, total cost, and biomass preservation are key factors that have a significant impact on the commercialisation and effectiveness of probiotics, such as Lactobacillus. Sugar polymers, milk and whey proteins have been suggested as good additives for industrial preparations. Alternative compounds, such as phytophenols, are a more attractive option, given their potential benefits to human health. The overall goal of this study was to determine if the addition of blueberry phytophenols improves the survival of Lactobacillus johnsonii N6.2 during the freeze-drying process. The addition of blueberry aqueous extract (BAE) stimulated the growth of L. johnsonii under aerobic conditions and improved the stationary phase survival of the bacteria. Furthermore, the addition of BAE to the culture media improved the endurance of L. johnsonii N6.2 to freeze-drying stress, as well as to storage at 4 °C for up to 21 weeks. Moreover, blueberry extract performed more effectively as a lyophilising additive compared to skim milk and microencapsulation with whey protein/sodium alginate. In sum, this study demonstrates that BAE is an effective additive to increase the growth and survival of L. johnsonii N6.2 when added to the culture medium and/or used as a lyophilising preservative. Moreover, BAE or other polyphenols sources might likely enhance growth and increase survival of more probiotic lactic acid bacterial strains.
| Insgesamt | Letzte 365 Tage | In den letzten 30 Tagen | |
|---|---|---|---|
| Aufrufe von Kurzbeschreibungen | 413 | 164 | 9 |
| Gesamttextansichten | 10 | 3 | 0 |
| PDF-Downloads | 11 | 0 | 0 |
