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Abstract:

The ability of galacto-oligosaccharides (GOS) to protect Lactobacillus delbrueckii subsp. bulgaricus upon freeze drying was analyzed on the basis of their capacity to form glassy structures. Glass transition temperatures (T g) of a GOS matrix at various relative humidities (RH) were determined by DSC. Survival of L. bulgaricus in a glassy GOS matrix was investigated after freezing, freeze drying, equilibration at different RHs and storage at different temperatures. At 32°C, a drastic viability loss was observed. At 20°C, the survival was affected by the water content, having the samples stored at lower RHs, the highest survival percentages. At 4°C, no decay in the cells count was observed after 45days of storage. The correlation between molecular mobility [as measured by Proton nuclear magnetic resonance ( 1H NMR)] and loss of viability explained the efficiency of GOS as cryoprotectants. The preservation of microorganisms was improved at low molecular mobility and this condition was obtained at low water contents and low storage temperatures. These results are important in the developing of new functional foods containing pre and probiotics. © 2012 Elsevier B.V.

Registro:

Documento: Artículo
Título:Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix
Autor:Tymczyszyn, E.E.; Sosa, N.; Gerbino, E.; Hugo, A.; Gómez-Zavaglia, A.; Schebor, C.
Filiación:Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Conicet La Plata, UNLP, (1900) La Plata, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, UBA, Ciudad Universitaria (1428) CABA, Argentina
Palabras clave:Freeze drying; Galacto-oligosaccharides; Lactobacillus; Membrane damage; Molecular mobility; Water activity; cryoprotective agent; galactose oligosaccharide; article; bacterial survival; bacterial viability; bacterium; controlled study; cryoprotection; freeze drying; freezing; glass transition temperature; humidity; lactobacillus bulgaricus; nonhuman; proton nuclear magnetic resonance; storage; storage temperature; water content; Cell Membrane; Colony Count, Microbial; Cryoprotective Agents; Freeze Drying; Humidity; Lactobacillus; Microbial Viability; Oligosaccharides; Probiotics; Transition Temperature; Water; Lactobacillus; Lactobacillus delbrueckii subsp. bulgaricus
Año:2012
Volumen:155
Número:3
Página de inicio:217
Página de fin:221
DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2012.02.008
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:Cryoprotective Agents; Oligosaccharides; Water, 7732-18-5
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v155_n3_p217_Tymczyszyn

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Citas:

---------- APA ----------
Tymczyszyn, E.E., Sosa, N., Gerbino, E., Hugo, A., Gómez-Zavaglia, A. & Schebor, C. (2012) . Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix. International Journal of Food Microbiology, 155(3), 217-221.
http://dx.doi.org/10.1016/j.ijfoodmicro.2012.02.008
---------- CHICAGO ----------
Tymczyszyn, E.E., Sosa, N., Gerbino, E., Hugo, A., Gómez-Zavaglia, A., Schebor, C. "Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix" . International Journal of Food Microbiology 155, no. 3 (2012) : 217-221.
http://dx.doi.org/10.1016/j.ijfoodmicro.2012.02.008
---------- MLA ----------
Tymczyszyn, E.E., Sosa, N., Gerbino, E., Hugo, A., Gómez-Zavaglia, A., Schebor, C. "Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix" . International Journal of Food Microbiology, vol. 155, no. 3, 2012, pp. 217-221.
http://dx.doi.org/10.1016/j.ijfoodmicro.2012.02.008
---------- VANCOUVER ----------
Tymczyszyn, E.E., Sosa, N., Gerbino, E., Hugo, A., Gómez-Zavaglia, A., Schebor, C. Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix. Int. J. Food Microbiol. 2012;155(3):217-221.
http://dx.doi.org/10.1016/j.ijfoodmicro.2012.02.008