A Closer Look at the Potential Mechanisms of Action of Protective Agents Used in the Drying of Microorganisms: A Review

Microorganisms, Journal Year: 2025, Volume and Issue: 13(2), P. 435 - 435

Published: Feb. 17, 2025

Yeast, bacteria and sourdough are widely used in our daily lives, yet their drying storage remains a significant challenge. A variety of techniques to improve the resistance cells thermal, dehydration, oxidative osmotic stresses, which can occur at different stages process. The addition protective agents prior is commonly method, but mechanisms that may lead change viability following these agents, or more generally, interaction between agent process, not fully understood. This review outlines seven main potential mechanisms, as highlighted literature, internal external modifications cells. question membrane fluidity, accumulation compounds for osmoregulation, prevention oxidation, coating encapsulation, enhancement thermal kinetics. comprehensive explanation provided. also highlights connection influence stresses occurring during storage, depend on technique operating conditions, strains involved, importance protection mechanisms. By gaining deeper understanding action strategies quality microorganisms obtained after be developed. One such strategy would combine several achieve synergistic effect.

Language: Английский

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Protective agents to preserve lactic acid bacteria cell viability in type III sourdough dried by spray- and freeze-drying, and the influence on bread production

Journal of Food Science and Technology, Journal Year: 2025, Volume and Issue: unknown

Published: April 23, 2025

Language: Английский

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Harnessing L-Cysteine to enhance lyophilization tolerance in Lactiplantibacillus plantarum: Insights into cellular protection mechanisms

LWT, Journal Year: 2024, Volume and Issue: 208, P. 116690 - 116690

Published: Aug. 31, 2024

Language: Английский

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Characterization of Key Lipid Components in the Cell Membrane of Freeze-Drying Resistant Lacticaseibacillus paracasei Strains Using Nontargeted Lipidomics

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 9, 2025

Lactic acid bacteria (LAB) are usually freeze-dried into powder for transportation and storage, with the bacterial membrane playing a crucial role in this process. However, different strains exhibit levels of freeze-drying resistance their cell membranes. In study, Lacticaseibacillus paracasei (L. paracasei) 1F20, K56, J5, demonstrating survival rates 59.51, 25.86, 4.05% after freeze-drying, respectively, were selected. The structure composition these subsequently analyzed. Bacterial live/dead staining results indicated that strain 1F20 maintained highest integrity drying. Nontargeted lipidomics analysis revealed six differential lipid species differed compositions. KEGG functional enrichment 13 significantly pathways, glycerophospholipid metabolism being most critical. This study explored L. at cellular level identified key associated resistance, providing reference screening highly resistant strains.

Language: Английский

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A novel coating formulated with sodium alginate loaded with a mixed lactic acid bacteria culture to control anthracnose in guava and mango

Food Control, Journal Year: 2025, Volume and Issue: unknown, P. 111341 - 111341

Published: April 1, 2025

Language: Английский

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Unraveling the real potential of liquid whey as media culture and microencapsulation material for lactic acid bacteria

Innovative Food Science & Emerging Technologies, Journal Year: 2024, Volume and Issue: unknown, P. 103885 - 103885

Published: Dec. 1, 2024

Language: Английский

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Joining environmental impacts and product quality in Life Cycle Assessment: The case of the production and storage of lactic acid bacteria concentrates

Cleaner Environmental Systems, Journal Year: 2024, Volume and Issue: 15, P. 100245 - 100245

Published: Dec. 1, 2024

Language: Английский

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Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Aug. 19, 2024

Abstract Chickpeas and lentils contain prebiotic carbohydrates, including galacto-oligosaccharides (GOS), that confer health benefits but can also lead to undesirable effects like bloating flatulence. Legume processing reduces these disadvantages usually consists of the soaking cooking legume seeds. In their industrial production, water is considered waste. As different carbohydrates have recognized stabilization properties on lactic acid bacteria during dehydration processes, this study aimed investigate protective effect GOS-containing wastewater extracts from chickpeas lentils, as well fructo-oligosaccharides, sucrose (used for comparative purposes), stability freeze-dried Lactiplantibacillus plantarum WCFS1, by measuring biological (culturability, storage stability, acidifying activity), chemical (pH), physical (water content) properties. The best was observed mixtures with extracts. Protection strains would limit spoilage in food positively impacting environment.

Language: Английский

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Bench scale Layer-by-Layer microencapasulation of Lactiplantibacillus plantarum WCFS1

Food Research International, Journal Year: 2024, Volume and Issue: 200, P. 115431 - 115431

Published: Nov. 28, 2024

Language: Английский

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