Resistance of functional Lactobacillus plantarum strains against food stress conditions

Food Microbiology
Verónica FerrandoViviana Suàrez

Abstract

The survival of three Lactobacillus plantarum strains (Lp 790, Lp 813 and Lp 998) with functional properties was studied taking into account their resistance to thermal, osmotic and oxidative stress factors. Stress treatments applied were: 52 °C-15 min (Phosphate Buffer pH 7, thermal shock), H2O2 0.1% (p/v) - 30 min (oxidative shock) and NaCl aqueous solution at 17, 25 and 30% (p/v) (room temperature - 1 h, osmotic shock). The osmotic stress was also evaluated on cell growth in MRS broth added of 2, 4, 6, 8 and 10% (p/v) of NaCl, during 20 h at 30 °C. The cell thermal adaptation was performed in MRS broth, selecting 45 °C for 30 min as final conditions for all strains. Two strains (Lp 813 and Lp 998) showed, in general, similar behaviour against the three stress factors, being clearly more resistant than Lp 790. An evident difference in growth kinetics in presence of NaCl was observed between Lp 998 and Lp 813, Lp998 showing a higher optical density (OD570nm) than Lp 813 at the end of the assay. Selected thermal adaptation improved by 2 log orders the thermal resistance of both strains, but cell growth in presence of NaCl was enhanced only in Lp 813. Oxidative resistance was not affected with this thermal pre-treatment. These r...Continue Reading

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Citations

Dec 3, 2015·BMC Microbiology·Mariángeles Briggiler MarcóAndrea Quiberoni
Feb 6, 2019·Journal of Microencapsulation·Leidiane Andreia Acordi MenezesDeisy Alessandra Drunkler
Mar 11, 2019·Journal of Dairy Science·X ChenB Munguntsetseg
Jul 30, 2020·Antonie van Leeuwenhoek·Jessica Alejandra SilvaMaría Elena Fátima Nader-Macias
Jun 26, 2021·Microbial Biotechnology·Annabelle O YuMaria L Marco
Oct 16, 2021·Zeitschrift Für Naturforschung. C, a Journal of Biosciences·Eylül ŞenöztopMine Güngörmüşler

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