Osmotic stress affects the stability of freeze-dried Lactobacillus buchneri R1102 as a result of intracellular betaine accumulation and membrane characteristics

Abstract : Aims: To help cells to better resist the stressful conditions associated with the freeze-drying process during starter production, we investigated the effect of various osmotic conditions on growth, survival and acidification activity of Lactobacillus buchneri R1102, after freeze-drying and during storage for 3 months at 25°C. Methods and Results: High survival rates during freeze-drying, but not during storage, were obtained when 0Á1 mol l À1 KCl was added at the beginning of fermentation, without any change in membrane properties and betaine accumulation. This condition made it possible to maintain a high acidification rate throughout the process. In contrast, the addition of 0Á6 mol l À1 KCl concentrations at the beginning of fermentation led to a high survival rate during storage that was related to high intracellular betaine levels, low membrane fluidity and high cycC19:0 concentrations. However, these modifications induced the degradation of acidification activity during storage. When a moderate stress was applied by combining 0Á1 mol l À1 KCl at the beginning and 0Á6 mol l À1 KCl at the end of fermentation, betaine accumulated in the cells without any membrane alteration, allowing them to maintain high acidification activity and survival rate during storage. Conclusion: Specific osmotic conditions during fermentation induced intracellular betaine accumulation and modifications of membrane characteristics , thus affecting stress resistance of Lact. buchneri R1102. A slight osmotic stress made it possible to maintain a high acidification activity, whereas a high osmotic stress at the end of fermentation led to the preservation of cell survival during freeze-dried storage. Significance and Impact of the Study: This study revealed that the survival and preservation of acidification activity of freeze-dried Lact. buchneri R1102 during starter production can be improved by using appropriate osmotic conditions.
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Journal of Applied Microbiology, Wiley, 2014, 117, pp.196-207. 〈10.1111/jam.12501〉
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Soumis le : mercredi 21 juin 2017 - 18:47:50
Dernière modification le : vendredi 23 février 2018 - 12:18:07

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Severine Louesdon, Severine Charlot-Rouge, Vincent Juillard, Raphaelle Tourdot-Marechal, Catherine Béal. Osmotic stress affects the stability of freeze-dried Lactobacillus buchneri R1102 as a result of intracellular betaine accumulation and membrane characteristics. Journal of Applied Microbiology, Wiley, 2014, 117, pp.196-207. 〈10.1111/jam.12501〉. 〈hal-01511509〉

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