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dc.contributor.authorStefanello, Raquel Facco; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-12-21T18:49:09Z-
dc.date.availablePT_Br
dc.date.available2021-12-21T18:49:09Z-
dc.date.copyright-
dc.date.issued2019-
dc.identifierPT_Br
dc.identifier.citationFood Research International, v. 115, 2019.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/222-
dc.description.abstractThe stability of microorganisms along the time is important for allowing their industrial use as starter agents, improving fermentation processes. This study aimed to evaluate the survival and maintenance of the cell viability of the lactic acid bacteria Lactobacillus fermentum IAL 4541 and the yeast Wickerhamomyces anomalus IAL 4533, both isolated from wheat sourdough, after lyophilisation with different cryoprotectant and storage at room temperature along a year. Treatments involved adding control solution (S1=0.1% peptone water), and four cryoprotectant solutions S2 (10% sucrose), S3 (5% trehalose), S4 (10% skim milk powder) and S5 (10% skim milk powder plus 5% sodium glutamate) to the microbial cells previously of freeze drying processing. To verify the effect of lyophilisation on the number of microbial cells recovered, microbiological analyses were performed and cell viability was calculated before and after lyophilisation and regularly during a storage period of 365 days at room temperature. Viability after freeze-drying was influenced by the cryoprotectant agent employed, as well the microbial stability conferred along the storage. Differences on the microorganism response to some protectors were observed between the lactic acid bacteria and the yeast evaluated. W. anomalus was more affected by absence of cryoprotectant (S1) during freeze drying processing, but this microorganism was more stable than L. fermentum along the storage without the presence of protectant agents. For L. fermentum, S5 was the best protectant, allowing the recovering of 100% of the bacterial cells after lyophilisation and 87% of cell viability was observed after one year storage, followed by S4 (96 and 74%, respectively). S4 and S5 were the best protectant to W. anomalus (viability>80% after 1 year), but no increase in the yeast cell viability was conferred by addition of glutamate (S5) to skim milk. After 1 year of storage, trehalose was much more effective on protection of the yeast than bacteria (72% and 7% of viability, respectively). S2 was the less protectant agent among the tested, and their effectiveness was higher in L. fermentum (allowing 14% of cell recovering up to 120 days of storage) if compared to W. anomalus (25% of viability until 90 days of storage). Our results demonstrate that freeze-drying is a realistic technology for the stability and maintenance of the potential sourdough starter L. fermentum and W. anomalus for long time; however, the choice of cryoprotectant will influence the process effectiveness.pt_BR
dc.description.sponsorshipCNPqpt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevier Ltd.pt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectStarterpt_BR
dc.subjectCell viabilitypt_BR
dc.titleSurvival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agentspt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
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dc.subject.wosPT_Br
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dc.contributor.authoremailPT_Br
dc.contributor.authoritalPT_Br
dc.contributor.authorexternalPT_Br
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dc.contributor.institutionPT_Br
dc.contributor.eventPT_Br
dc.publisher.cityPT_Br
dc.publisher.countryPT_Br
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dc.description.areaofknowledgePT_Br
dc.description.referencesPT_Br
dc.description.referencePT_Br
dc.description.sponsorPT_Br
dc.description.sponsor-standardPT_Br
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dc.description.sponsordocumentnumberPT_Br
dc.description.volumePT_Br
dc.description.volumesupplementPT_Br
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dc.description.firstpagePT_Br
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dc.rights.accessrightsPT_Br
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dc.identifie.doiPT_Br
dc.identifie.doiPT_Br
dc.identifie.urlPT_Br
dc.identifie.localPT_Br
dc.format.supportPT_Br
dc.creator.orcidPT_Br
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