State transitions and physicochemical aspects of cryoprotection and stabilization in freeze-drying of Lactobacillus rhamnosus GG (LGG)

Aims: The frozen and dehydrated state transitions of lactose and trehalose were determined and studied as factors affecting the stability of probiotic bacteria to understand physicochemical aspects of protection against freezing and dehydration of probiotic cultures. Methods and Results: Lactobacillus rhamnosus GG was frozen (–22 or –43°C), freeze‐dried and stored under controlled water vapour pressure (0%, 11%, 23% and 33% relative vapour pressure) conditions. Lactose, trehalose and their mixture (1 : 1) were used as protective media. These systems were confirmed to exhibit relatively similar state transition and water plasticization behaviour in freeze‐concentrated and dehydrated states as determined by differential scanning calorimetry. Ice formation and dehydrated materials were studied using cold‐stage microscopy and scanning electron microscopy. Trehalose and lactose–trehalose gave the most effective protection of cell viability as observed from colony forming units after freezing, dehydration and storage. Enhanced cell viability was observed when the freezing temperature was ?43°C. Conclusions: State transitions of protective media affect ice formation and cell viability in freeze‐drying and storage. Formation of a maximally freeze‐concentrated matrix with entrapped microbial cells is essential in freezing prior to freeze‐drying. Freeze‐drying must retain a solid amorphous state of protectant matrices. Freeze‐dried matrices contain cells entrapped in the protective matrices in the freezing process. The retention of viability during storage seems to be controlled by water plasticization of the protectant matrix and possibly interactions of water with the dehydrated cells. Highest cell viability was obtained in glassy protective media. Significance and Impact of the Study: This study shows that physicochemical properties of protective media affect the stability of dehydrated cultures. Trehalose and lactose may be used in combination, which is particularly important for the stabilization of probiotic bacteria in dairy systems.     

Maintenance of aPaecilomyces variotii culture in the frozen and Freeze-dried state and in distilled water

The highest number of viable.elements ofPaecilomyces variotii, forming colonies after a 1-year maintenance, was detected in frozen sample. Decreased viability of the frozen culture and culture maintained in distilled water was usually statistically significant after 1 year and decreased further with increasing age of the culture used for sample preparation. Freeze-drying also significantly decreased the strain viability, depending on culture age. In the freeze-dried culture stored in a refrigerator the relative number of viable elements was substantially higher than after storage at room temperature. After a 3-year storage of freeze-dried P.variotii in a refrigerator 14-44% of culture elements survived, as compared with the number detected immediately after freeze-drying.     

Alginate Films Containing Viable Lactobacillus Plantarum: Preparation and In Vitro Evaluation

The objective of the study was to develop calcium alginate films, containing Lactobacillus plantarum ATCC 8040 with preserved and stable viability and antibacterial activity. L. plantarum-loaded films containing different calcium concentrations were physically characterized for mechanical and bioadhesive properties and lactobacilli release. The viability and antibacterial activity of L. plantarum was studied before and after processing, and during 6 months of storage. A multiresistant clinical isolate, VIM-2-metalo-β-lactamase producing Pseudomonas aeruginosa, was used as an indicator strain. Interference between L. plantarum and films enhanced films elasticity, water absorption ability, release of lactobacilli, and decreased films adherence. A decrease of L. plantarum viability in alginate films (≤1 log unit) was observed after freeze drying. L. plantarum, at cell concentrations of 108 cfu/ml, was inhibitory active. The viability and antibacterial activity of the immobilized lactobacilli remained stable during 6 months of storage. The study has proved the potential of alginate films to deliver L. plantarum in high numbers to individuals.     

Optimization of storage conditions for adequate shelf-life of 'pesta' formulation of Fusarium oxysporum 'foxy 2', a potential mycoherbicide for Striga: Effects of temperature, granule size and water activity

An adequate shelf-life of mycoherbicidial products is an essential requirement for their acceptance and commercialization. Therefore, attempts were made to study the effects of temperature, granule size, and water activity (R.H./100) on the viability of the encapsulated propagules of Fusarium oxysporum 'Foxy 2' in 'Pesta' granules during storage. 'Pesta' granules were made with different inocula of Foxy 2, including: microconidia; mixture of mycelia and microconidia; fresh and dried chlamydospore-rich biomass. Two sizes of each granular preparation (0.5-2 and 0.25-0.5 mm) were stored in the refrigerator at 4°C as well as at room temperature (21±3°C) for 1 year. Additional samples were also stored at water activities (a_w) of 0.12 and 0.41 at 25°C. Regardless of the type of formulated propagules and the granule size, all samples stored at 4°C maintained a significantly higher viability compared to those kept under room temperature. At 4°C, the 'Pesta' preparations with the larger granule size (0.5-2 mm) maintained more viable propagules than those with the smaller one (0.25-0.5 mm) in case of microconidia, mycelia plus microconidia and fresh chlamydospore inoculum after 1 year of storage. Granule size did not affect the viability of the dried chlamydospores. At 25°C, shelf-life of all 'Pesta' granules was significantly prolonged when stored at a low water activity of 0.12 compared to the storage at 0.41 a_w. The results of the combined effect of water activity and temperature also revealed clearly that all formulated propagules in 'Pesta' granules retained a significantly higher viability when stored at 0.62 a_w and 4°C than at 0.12 a_w and 25°C, indicating the most pronounced effect of storage temperature.     

Effects of osmotic priming and ageing on onion seed germination

Onion seeds were osmotically primed in polyethylene glycol solution (342 g/kg water) either for 14 days before accelerated ageing at 40°C. 18% m.c. for 0, 24, 48, 72 or 96 h, or for 10, 14 or 17 days after ageing. Priming improved the rate of germination compared with non-primed seed. Priming before ageing delayed the loss of viability due to ageing, but priming after ageing had no effect on viability. Primed and dried onion seed was stored for 18 months at 10°C, 9% m.c. with no effect on viability; improvements in germination rate due to priming were maintained over the storage period. Conductivity measurements of seed leachates were not a consistently reliable indicator of germination performance.     

Optimization of the freeze-drying media and survival throughout storage of freeze-dried Lactobacillus gasseri and Lactobacillus delbrueckii subsp. delbrueckii for veterinarian probiotic applications

The use of lactic acid bacteria (LAB) as vaginal probiotic cultures depends on the preservation technologies employed by the related industries.A full two-factor analysis of variance (ANOVA), considering medium and strain, of the decrease in bacterial viability during freeze-drying was applied. Lactobacillus gasseri CRL1421 was significantly more resistant than L. gasseri CRL1412 to the process. L. gasseri CRL1412 suspended in skim milk showed a significantly higher resistance than when it was suspended in water, but lactose or sucrose did not significantly increase its viability after lyophilization. Lactobacillus delbrueckii subsp. delbrueckii CRL1461, an autoaggregative strain, was significantly more sensitive to freeze-drying under the assessed conditions.The dried cultures were included in two pharmaceutical forms and viability was monitored during 270 days of storage. Although the microorganisms studied belonged to the same species, the optimal storage conditions were different for each of them.Our results can be applied to the design of a veterinarian probiotic to prevent metritis in diary postpartum cows.     

Production of probiotic cabbage juice by lactic acid bacteria

Research was undertaken to determine the suitability of cabbage as a raw material for production of probiotic cabbage juice by lactic acid bacteria (Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Cabbage juice was inoculated with a 24-h-old lactic culture and incubated at 30 degrees C. Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled conditions were monitored. L. casei, L. delbrueckii, and L. plantarum grew well on cabbage juice and reached nearly 10x10(8) CFU/mL after 48 h of fermentation at 30 degrees C. L. casei, however, produced a smaller amount of titratable acidity expressed as lactic acid than L. delbrueckii or L. plantarum. After 4 weeks of cold storage at 4 degrees C, the viable cell counts of L. plantarum and L. delbrueckii were still 4.1x10(7) and 4.5x10(5) mL(-1), respectively. L. casei did not survive the low pH and high acidity conditions in fermented cabbage juice and lost cell viability completely after 2 weeks of cold storage at 4 degrees C. Fermented cabbage juice could serve as a healthy beverage for vegetarians and lactose-allergic consumers.     

Storage procedures for yeast preservation: phenotypic and genotypic evaluation

The aim of this study was to evaluate the morphological and biochemical characteristics of yeasts during storage. SixCandida spp. standard strains were stored in agarized medium with mineral oil in distilled water, frozen at ?70°C and freeze dried. Strains were phenotypically characterised before being stored and then periodically for up to 18 months. Randomly Amplified Polymorphic DNA (RAPD) was carried out in time zero, 6, 12 and 18 months of storage. The viability of all samples was preserved except for the strain ofCandida dubliniensis after 12 months of storage with mineral oil. No phenotypic alterations were observed in any of the methods employed. However, variations were observed in some phospholipase or proteinase activities. Changes in the RAPD patterns were not detected. These results seem to indicate that the maintenance methods tested were able to preserve the stability of the yeast phenotypic and genotypic characteristics.     

Effects of osmotic priming and ageing on the germination and emergence of carrot and leek seed

Carrot and leek seed was osmotically primed in polyethylene glycol solution (273 g/kg water and 342 g/kg water respectively) for 10, 14 or 17 days before accelerated ageing for 0, 24, 48, 72 or 96 h. Priming reduced the germination time compared with non-primed seed. Accelerated ageing increased germination and emergence times and decreased percentage germination and emergence to a greater extent for the primed seeds than for non-primed seeds in both species. Primed and dried but non-aged seed from both species was stored at 10°C for 12 months. There was no loss of viability and improvements in germination time due to priming were maintained throughout the storage period for all the priming treatments in leek, and for the 10 and 14 day priming treatments in carrot. Carrot seed primed for 17 days lost some viability after 12 months storage compared with non-stored seed.     

Use of a Novel Sporulation Monitor to Quantify the EVects of Formulation and Storage on Conidiation by Dried Mycelia of the Entomopathogenic Fungus Zoophthora radicans

A novel piece of equipment, the sporulation monitor, is described for the comparison of conidia production from mycelia receiving diVerent formulation and storage treatments. This equipment was used to compare the viability of Zoophthora radicans mycelial samples treated either with 10% maltose solution or with distilled water before drying and storage for 0-12 weeks at 4oC. Freshly dried maltose-treated mycelial mat samples produced significantly more conidia for a significantly longer time than distilled water-treated mat samples of the same age. Very few conidia were produced from mats in either treatment after storage for 4 weeks or longer. There were great diVerences in conidia production from mycelial mat samples produced in diVerent fermenter runs. These results are discussed in relation to the potential for the use of dried mycelia in biological control programmes.     

The effects of some storage conditions on viability of Lecanicillium lecanii conidia to whitefly (Homoptera: Trialeurodes vaporariorum)

A study on the survival of Lecanicillium lecanii conidia in storage at room temperature was carried out. Firstly, drying methods of conidia powder were compared. Vacuum-freeze drying (VFD) was more suitable for drying conidia as compared to vacuum drying (VD) at room temperature. Vacuum-freeze drying for 24-h resulted in a water content of 5.4%, and a viability, determined as germination of conidia in 2% glucose solution after16 h, was 90.3% and the infection in greenhouse whitefly, Trialeurodes vaporariorum was about 94.7% at a dose of 1×10⁸ conidia/mL. Secondly, the factors influencing viability of conidia stored at room temperature were evaluated in the laboratory. Temperature was the most critical factor influencing conidial storage stability, among the tested factors affecting survival of conidia stored at room temperature for 6 months. Both conidial germination and infection of hosts decreased with storage temperature increasing from 15 to 35°C, and at 35°C the survival of stored conidia for 6 months was near zero. The moisture content of the conidial powder was another major factor influencing viability of stored conidia at room temperature. Conidial powder dried to about 5% moisture content showed higher viability than non-dried conidial powder. For the carriers, clay and charcoal were more suitable for storage of L. lecanii conidia at room temperature. At a room temperature of 25°C, L. lecanii conidia which were dried to 5% water content and mixed with clay or charcoal could retain about 50% survival after 6 months' storage.     

苏铁属花粉萌发及保存条件研究

以不同浓度梯度的蔗糖与硼酸组合在不同pH条件下用悬浮培养法测定德保苏铁、叉叶苏铁、元江苏铁和越南篦齿苏铁花粉的活力;将元江苏铁和越南篦齿苏铁花粉分别保存在不同低温、不同湿度的环境中,研究温度和湿度对保存花粉的影响。结果表明:(1)最适合苏铁属植物花粉萌发的培养液配方为蔗糖(1%～2.5%)+硼酸(100～500 mg/L),pH6.0～7.0;(2)在室温下,将苏铁花粉密封保存在有干燥剂的容器中,可存活30 d以上;(3)在0℃条件下,不加干燥剂,花粉可保存4个月以上;(4)用液氮保存后的越南篦齿苏铁花粉进行人工授粉,结实率高达90.3%,与用新鲜花粉人工授粉的结实率无明显差异;(5)将花粉含水率降低到15.5%～13.2%后,能在液氮中进行长期保存,表明花粉液氮保存可以作为苏铁花粉长期和超长期保存的方法。     

Seed Storage and Germination and Seedling Proliferation in Taro, Colocasia esculenta (L) Schott

Taro seeds maintained under c. 40 per cent r.h. and 22 ±2°C retained higher viability than those stored under otherexperimental conditions. Germination was more than 60 per centon a number of defined and undefined media. Rates above 80 percent were obtained on a greenhouse potting mix or its extractor distilled water with filter paper as a support. When maintainedin the dark, seedlings cultured in vitro on one of several definedmedia etiolated and produced atypical, elongated internodeswhich resemble those of vining aroids. Plantlets which developedat their nodes were removed and raised to maturity. Colocasia esculenta (L.) Schott, taro, seed storage, seed germination, seedling proliferation     

Fermentation of pomegranate juice by probiotic lactic acid bacteria

In this research, production of probiotic pomegranate juice through its fermentation by four strains of lactic acid bacteria: Lactobacillus plantarum, L. delbruekii, L. paracasei, L. acidophilus was examined. Fermentation was carried out at 30°C for 72 h under microaerophilic conditions. Microbial population, pH, titrable acidity, sugar and organic acid metabolism were measured during the fermentation period and the viability of all strains was also determined during the storage time at 4°C within 4 weeks. The results indicated that L. plantarum and L. delbruekii increased the pH sharply at the initial stages of fermentation and the sugar consumption was also higher in comparison with other strains, better microbial growth was also observed for these two strains during fermentation. Citric acid, as a major organic acid in pomegranate juice was significantly consumed by all probiotic lactic acid bacteria. L. plantarum and L. delbruekii showed higher viability during the storage time. Viable cells remained at their maximum level within 2 weeks but decreased dramatically after 4 weeks. Pomegranate juice was proved to be a suitable media for production of a fermented probiotic drink.     

Cryopreservation and microencapsulation of a probiotic in alginate-chitosan capsules improves survival in simulated gastrointestinal conditions

The aim of the present study was to focus on the impact of two different methods and the effects of cryoprotectants on the survival of a probiotic bacterium, Streptococcus phocae PI80, during storage. For the protection of freeze dried cells, the optimal storage conditions were determined with a high survival rate. After the freeze drying process, all cryoprotectants exhibited a protective effect on cell viability at all storage temperatures. High relative cell viability was observed when cells were incubated at ?20°C, which was optimum for the protection of S. phocae PI80. Trehalose was the most promising cryoprotectant at all temperatures during the storage period of bacterial cells. The combination of trehalose + skim milk showed more than 85% survivability compared to other combinations at ?20°C for 60 days. In addition, encapsulation of probiotic cells into alginate-chitosan gel capsules showed better survival of S. phocae cells (5.468 ± 0.15 LogCFU/mL) with high bacteriocin activity at ?20°C for six months. The cell-loaded microcapsules remained stable when treated with simulated gastric and intestinal fluids. After 6 h in vivo treatment, the capsules were found to be broken, releasing the probiotic cells directly into the intestinal system of rats. Therefore, microencapsulation was found to be the most efficient technique, which not only protected the cells for a longer time but also released the cells into the in vivo intestinal system.     

Viability of dried vegetative trichomes, formation of akinetes and heterocysts and akinete germination in some blue-green algae under water stress

Almost all dried vegetative trichomes ofAnabaena iyengarii, Westiellopsis prolifica andNostochopsis lobatus died within 1 h, while those ofOscillatoria acuminata retained viability to some extent for 1 d under similar storage conditions. The viability of dried vegetative trichomes ofO. acuminata decreased about equally on storage at 20 degrees C in the light or in the dark, but dropped rapidly at 12 and 0 degrees C in the dark. Vegetative trichomes ofA. iyengarii, N. lobatus andW. prolifica were more sensitive to frost than those ofO. acuminata, and this correlated with their low resistance to desiccation because both types of exposure involved osmotic stress. Both dried and wet akinetes ofA. iyengarii, W. prolifica andN. lobatus were about equally viable when stored at 20 degrees C in the light or the dark or at 12 and 0 degrees C in the dark, but their germination ability decreased on storage at 0 degrees C. The water stress imposed on growing vegetative trichomes either in high-agar media or in NaCl-supplemented liquid media reduced the survival ofO. acuminata trichomes, decreased or totally suppressed akinete and heterocyst formation and akinete germination inA. iyengarii, W. prolifica andN. lobatus. The sensitivity decreased in the sequenceA. iyengarii 相似文献   

Maintaining cultures of ectomycorrhizal and plant pathogenic fungi in sterile water cold storage.

Mycelial cultures of 64 isolates of 14 species of ectomycorrhizal fungi and 27 isolates of 15 species of plant pathogenic fungi were grown on agar medium in Petri dishes. Mycelial discs, 8 mm in diameter, were removed from the cultures and stored in sterile distilled water in test tubes at 5 degrees C. Sixty-four, 61, and 41 isolates of the symbiotic fungi were viable after 1, 2, and 3 years storage respectively. Only 19, 10, and 8 isolates of the pathogenic fungi were viable after 1, 2, and 3 years storage, respectively. Time in pure culture before water storage did not affect viability of any fungal species following water storage. After 3 years storage, four fungi (three symbionts and one pathogen) were tested and found to have retained their original growth rates and root-infecting abilities on pine seedlings. The same four isolates, however, maintained on agar slants at 5 degrees C and subcultured every 4 to 6 months, grew slower and did not infect as many feeder roots of pine as the water-stored isolates.     

Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances

AIMS: Probiotic milk-based formulations were spray-dried with various combinations of prebiotic substances in an effort to generate synbiotic powder products. METHODS AND RESULTS: To examine the effect of growth phase and inclusion of a prebiotic substance in the feed media on probiotic viability during spray-drying, Lactobacillus rhamnosus GG was spray-dried in lag, early log and stationary phases of growth in reconstituted skim milk (RSM) (20% w/v) or RSM (10% w/v), polydextrose (PD) (10% w/v) mixture at an outlet temperature of 85-90 degrees C. Stationary phase cultures survived best (31-50%) in both feed media and were the most stable during powder storage at 4-37 degrees C over 8 weeks, with 30-140-fold reductions in cell viability at 37 degrees C in RSM and PD/RSM powders, respectively. Stationary phase Lact. rhamnosus GG was subsequently spray-dried in the presence of the prebiotic inulin in the feed media, composed of RSM (10% w/v) and inulin (10% w/v), and survival following spray-drying was of the order 7.1-43%, while viability losses of 20,000-90,000-fold occurred in these powders after 8 weeks' storage at 37 degrees C. Survival of the Lactobacillus culture after spray-drying in powders produced using PD (20% w/v) or inulin (20% w/v) as the feed media was only 0.011-0.45%. To compare different probiotic lactobacilli during spray-drying, stationary phase Lact. rhamnosus E800 and Lact. salivarius UCC 500 were spray-dried using the same parameters as for Lact. rhamnosus GG in either RSM (20% w/v) or RSM (10% w/v) and PD (10% w/v). Lact. rhamnosus E800 experienced approx. 25-41% survival, yielding powders containing approximately 10(9) CFU g(-1), while Lact. salivarius UCC 500 performed poorly, experiencing over 99% loss in viability during spray-drying in both feed media. In addition to the superior survival of Lact. rhamnosus GG after spray-drying, both strains experienced higher viability losses (570-700-fold) during storage at 37 degrees C over 8 weeks compared with Lact. rhamnosus GG. CONCLUSIONS: Stationary phase cultures were most suitable for the spray-drying process, while lag phase was most susceptible. The presence of the prebiotics PD and inulin did not enhance viability during spray-drying or powder storage. SIGNIFICANCE AND IMPACT OF THE STUDY: High viability (approximately 10(9) CFU g(-1)) powders containing probiotic lactobacilli in combination with prebiotics were developed, which may be useful as functional food ingredients for the manufacture of probiotic foods.     

Effects of Moisture Content and Temperature on Storage of Metarhizium flavoviride Conidia

The effects of moisture content and temperature on the medium-term (3-4 months) storage of conidia of Metarhizium flavoviride were investigated. Conidia harvested after 24 days of culturing on rice showed greater tolerance to long storage than conidia from 12-day cultures. The moisture content of the conidia was of greatest importance; at harvest from the culture, conidial moisture contents could be 40%, while the optimal moisture content for storage was found to be 4-5%. Dried conidia stored in oil benefited from the addition of dried silica gel, as did conidia stored as powder. A range of mineral oils proved satisfactory for storage, and when dried silica gel was added to suspensions, germination levels were 79.8% after 105 days at 28-32 C. Dried conidia stored in oil maintained germination levels of up to 96 and 85% after 80 days at 10-14 C and 28-32 C respectively. Dried conidia stored as powder retained germination levels of 95% at 10-14 C, but only up to 27% at 28-32 C. In another experiment, dried conidia maintained greater than 90% germination over 128 days, with or without silica gel at 10 - 14 C or -15 - -18 C.     

Survival, nodulation and N2 fixation ability of root nodule bacteria under different nutritional regimes

Eleven strains of Rhizobium and five strains of Bradyrhizobium were examined for their viability as well nodulation and nitrogen fixation ability after storage under different conditions for two years. The storage conditions comprised lateritic soil, lateritic soil plus 1% mannitol, lateritic soil plus 0.1% yeast extract, lateritic soil plus 1% mannitol and 0.1% yeast extract, organic soil, organic soil plus 1% mannitol, organic soil plus 0.1% yeast extract, organic soil plus 1% mannitol and 0.1% yeast extract, and sterile distilled water. All the slow growing strains showed better viability than the fast growing strains in any of these conditions. The survived strains maintained their nodulation ability about 50-60% after one year and 40-50% after two years of preservation as compared to control, but the nodulation ability in sterile distilled water was very poor. Acetylene reduction activity in the nodules was found to be 70-90% and 50-70% after 12 and 24 months of preservation, respectively. The strains retained their phenotypic characters like antibiotic resistance and salt tolerance up to their highest survivability in respective nutritional condition.