Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix
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 DS...
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2012
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| LEADER | 11942caa a22012377a 4500 | ||
|---|---|---|---|
| 001 | PAPER-9701 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203939.0 | ||
| 008 | 190411s2012 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84859218822 | |
| 024 | 7 | |2 cas |a Cryoprotective Agents; Oligosaccharides; Water, 7732-18-5 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a IJFMD | ||
| 100 | 1 | |a Tymczyszyn, E.E. | |
| 245 | 1 | 0 | |a Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix |
| 260 | |c 2012 | ||
| 270 | 1 | 0 | |m Gómez-Zavaglia, A.Calle 47 y 116 La Plata, Buenos Aires, Argentina; email: angoza@qui.uc.pt |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a 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. |l eng | |
| 593 | |a Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Conicet La Plata, UNLP, (1900) La Plata, Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, UBA, Ciudad Universitaria (1428) CABA, Argentina | ||
| 690 | 1 | 0 | |a FREEZE DRYING |
| 690 | 1 | 0 | |a GALACTO-OLIGOSACCHARIDES |
| 690 | 1 | 0 | |a LACTOBACILLUS |
| 690 | 1 | 0 | |a MEMBRANE DAMAGE |
| 690 | 1 | 0 | |a MOLECULAR MOBILITY |
| 690 | 1 | 0 | |a WATER ACTIVITY |
| 690 | 1 | 0 | |a CRYOPROTECTIVE AGENT |
| 690 | 1 | 0 | |a GALACTOSE OLIGOSACCHARIDE |
| 690 | 1 | 0 | |a ARTICLE |
| 690 | 1 | 0 | |a BACTERIAL SURVIVAL |
| 690 | 1 | 0 | |a BACTERIAL VIABILITY |
| 690 | 1 | 0 | |a BACTERIUM |
| 690 | 1 | 0 | |a CONTROLLED STUDY |
| 690 | 1 | 0 | |a CRYOPROTECTION |
| 690 | 1 | 0 | |a FREEZE DRYING |
| 690 | 1 | 0 | |a FREEZING |
| 690 | 1 | 0 | |a GLASS TRANSITION TEMPERATURE |
| 690 | 1 | 0 | |a HUMIDITY |
| 690 | 1 | 0 | |a LACTOBACILLUS BULGARICUS |
| 690 | 1 | 0 | |a NONHUMAN |
| 690 | 1 | 0 | |a PROTON NUCLEAR MAGNETIC RESONANCE |
| 690 | 1 | 0 | |a STORAGE |
| 690 | 1 | 0 | |a STORAGE TEMPERATURE |
| 690 | 1 | 0 | |a WATER CONTENT |
| 690 | 1 | 0 | |a CELL MEMBRANE |
| 690 | 1 | 0 | |a COLONY COUNT, MICROBIAL |
| 690 | 1 | 0 | |a CRYOPROTECTIVE AGENTS |
| 690 | 1 | 0 | |a FREEZE DRYING |
| 690 | 1 | 0 | |a HUMIDITY |
| 690 | 1 | 0 | |a LACTOBACILLUS |
| 690 | 1 | 0 | |a MICROBIAL VIABILITY |
| 690 | 1 | 0 | |a OLIGOSACCHARIDES |
| 690 | 1 | 0 | |a PROBIOTICS |
| 690 | 1 | 0 | |a TRANSITION TEMPERATURE |
| 690 | 1 | 0 | |a WATER |
| 690 | 1 | 0 | |a LACTOBACILLUS |
| 690 | 1 | 0 | |a LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS |
| 700 | 1 | |a Sosa, N. | |
| 700 | 1 | |a Gerbino, E. | |
| 700 | 1 | |a Hugo, A. | |
| 700 | 1 | |a Gómez-Zavaglia, A. | |
| 700 | 1 | |a Schebor, C. | |
| 773 | 0 | |d 2012 |g v. 155 |h pp. 217-221 |k n. 3 |p Int. J. Food Microbiol. |x 01681605 |w (AR-BaUEN)CENRE-5251 |t International Journal of Food Microbiology | |
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