Study of the cryotolerance of Lactobacillus acidophilus:: effect of culture and freezing conditions on the viability and cellular protein levels

被引：66

作者：

Bâati, L ^{[1
]}

Fabre-Gea, C ^{[1
]}

Auriol, D ^{[1
]}

Blanc, PJ ^{[1
]}

机构：

[1] INRA, LAA 792,CNRS UMR 5504, Lab Biotecnol Bioprocedes, Ctr Bioingn Gilbert Durand, F-31077 Toulouse, France

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2000年 / 59卷 / 03期

关键词：

cooling rate; viability; activity; Lactobacillus acidophilus; adaptation step;

D O I：

10.1016/S0168-1605(00)00361-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Slow cooling rate and pre-freezing stress brings about a high increase in the cell resistance and preservation of their physiological characteristics. A brutal decrease in temperature (from 37 degrees C to - 80 degrees C) causes a considerable loss of cell viability, in contrast a slow one preserves a survival rate of 75%. Pre-incubation of cells at low temperature (22 degrees C) during 6 h led to the development of cryotolerance indicated by an enhanced capacity to survive after a freezing treatment of 24 h at - 80 degrees C. Exposure of the cells to low pH (5.5) caused a large decrease in cell resistance but did not lead to any significant decrease of survival rate after freezing treatment. However, an increase of 15 +/- 3% in protein level compared to cells cultivated at regulated pH was observed. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：241 / 247

页数：7

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