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Impact of the fermentation parameters pH and temperature on stress resilience of Lactobacillus reuteri DSM 17938

Hernández, Armando; Larsson, Christer LU ; Sawicki, Radoslaw; van Niel, Ed LU ; Roos, Stefan and Håkansson, Sebastian (2019) In AMB Express 9.
Abstract
This study was undertaken to investigate the impact of culture pH (4.5–6.5) and temperature (32–37 °C) on the stress resilience of Lactobacillus reuteri DSM 17938 during freeze-drying and post freeze-drying exposure to low pH (pH 2)
and bile salts. Response-surface methodology analysis revealed that freeze-drying survival rates Ncells after drying/Ncells before drying*100 were linearly related to pH with the highest survival rate of 80% when cells were cultured at pH 6.5 and the lowest was 40% when cells were cultured at pH 4.5. The analysis further revealed that within the chosen temperature range the culture temperature did not significantly affect the freeze-drying survival rate. However, fermentation at pH 4.5 led to better... (More)
This study was undertaken to investigate the impact of culture pH (4.5–6.5) and temperature (32–37 °C) on the stress resilience of Lactobacillus reuteri DSM 17938 during freeze-drying and post freeze-drying exposure to low pH (pH 2)
and bile salts. Response-surface methodology analysis revealed that freeze-drying survival rates Ncells after drying/Ncells before drying*100 were linearly related to pH with the highest survival rate of 80% when cells were cultured at pH 6.5 and the lowest was 40% when cells were cultured at pH 4.5. The analysis further revealed that within the chosen temperature range the culture temperature did not significantly affect the freeze-drying survival rate. However, fermentation at pH 4.5 led to better survival rates when rehydrated cells were exposed to low pH shock or bile salts. Thus, the effect of pH on
freeze-drying survival was in contrast to effects on low pH and bile salts stress tolerance. The rationale behind this irreconcilability is based on the responses being dissimilar and are not tuned to each other. Culturing strain DSM
17938 at pH values higher than 5.5 could be a useful option to improve the survivability and increase viable cell numbers in the final freeze-dried product. However, the dissimilar responses for the process- and application parameters
tested here suggest that an optimal compromise has to be found in order to obtain the most functional probiotic product possible. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Probiotics, Fermentation technology, Lactobacillus reuteri DSM 17938, Freeze-drying, Bile-salt, Survivability
in
AMB Express
volume
9
pages
8 pages
publisher
Springer Open
external identifiers
  • scopus:85065925416
ISSN
2191-0855
DOI
10.1186/s13568-019-0789-2
language
English
LU publication?
yes
id
0d40d26f-64b8-4a55-aa4d-813030200fb0
date added to LUP
2019-05-20 13:33:55
date last changed
2019-06-25 03:53:33
@article{0d40d26f-64b8-4a55-aa4d-813030200fb0,
  abstract     = {This study was undertaken to investigate the impact of culture pH (4.5–6.5) and temperature (32–37 °C) on the stress resilience of Lactobacillus reuteri DSM 17938 during freeze-drying and post freeze-drying exposure to low pH (pH 2)<br/>and bile salts. Response-surface methodology analysis revealed that freeze-drying survival rates  Ncells after drying/Ncells before drying*100 were linearly related to pH with the highest survival rate of 80% when cells were cultured at pH 6.5 and the lowest was 40% when cells were cultured at pH 4.5. The analysis further revealed that within the chosen temperature range the culture temperature did not significantly affect the freeze-drying survival rate. However, fermentation at pH 4.5 led to better survival rates when rehydrated cells were exposed to low pH shock or bile salts. Thus, the effect of pH on<br/>freeze-drying survival was in contrast to effects on low pH and bile salts stress tolerance. The rationale behind this irreconcilability is based on the responses being dissimilar and are not tuned to each other. Culturing strain DSM<br/>17938 at pH values higher than 5.5 could be a useful option to improve the survivability and increase viable cell numbers in the final freeze-dried product. However, the dissimilar responses for the process- and application parameters<br/>tested here suggest that an optimal compromise has to be found in order to obtain the most functional probiotic product possible.},
  articleno    = {66},
  author       = {Hernández, Armando and Larsson, Christer and Sawicki, Radoslaw and van Niel, Ed and Roos, Stefan and Håkansson, Sebastian},
  issn         = {2191-0855},
  keyword      = {Probiotics,Fermentation technology,Lactobacillus reuteri DSM 17938,Freeze-drying,Bile-salt,Survivability},
  language     = {eng},
  month        = {05},
  pages        = {8},
  publisher    = {Springer Open},
  series       = {AMB Express},
  title        = {Impact of the fermentation parameters pH and temperature on stress resilience of Lactobacillus reuteri DSM 17938},
  url          = {http://dx.doi.org/10.1186/s13568-019-0789-2},
  volume       = {9},
  year         = {2019},
}