Effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey-based media
Increasing interest in foods beyond their nutritional value has promoted the development of various novel functional foods that could convey multiple health benefits to consumers. The application of lactic acid bacteria (LAB) and milk phospholipids (MPL) in combination has shown some amplifying effe...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2020-11-01
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| Series: | JDS Communications |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666910220300351 |
| _version_ | 1827909351277330432 |
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| author | Lin Zhang Israel García-Cano Rafael Jiménez-Flores |
| author_facet | Lin Zhang Israel García-Cano Rafael Jiménez-Flores |
| author_sort | Lin Zhang |
| collection | DOAJ |
| description | Increasing interest in foods beyond their nutritional value has promoted the development of various novel functional foods that could convey multiple health benefits to consumers. The application of lactic acid bacteria (LAB) and milk phospholipids (MPL) in combination has shown some amplifying effects on the health benefits provided by both ingredients. Freezing is commonly used in LAB preservation and storage. However, the freezing/thawing process damages cell membranes and leads to a loss in viability and functionality of LAB. This study aimed to investigate the influence of MPL on growth and cryotolerance of LAB using acid whey-based medium (AWM) supplemented with 0.5% MPL. Fourteen LAB strains were initially screened from 124 LAB using acid whey-based medium (AW). We then evaluated the cell viability and acidification ability, using the plate counting method and skim milk fermentation test, respectively, of the 14 strains cultured in AW and AWM before and after 3 cycles of freezing/thawing. The presence of 0.5% MPL in AWM significantly promoted the growth of LAB. Supplementing the culture and storage medium with 0.5% MPL significantly enhanced the resistance of selected LAB to freeze-thaw cycles in terms of cell viability and acidification ability. These results suggest that supplementing with 0.5% MPL might promote the growth of LAB and enhance the cryotolerance of LAB cultures in fermented dairy products. This finding leads to a better understanding of the synergistic effects contributed by the LAB–MPL combination and promotes the development of new LAB–MPL functional products. |
| first_indexed | 2024-03-13T01:35:53Z |
| format | Article |
| id | doaj.art-69c9b38b24a341d8b5034583b8d779b4 |
| institution | Directory Open Access Journal |
| issn | 2666-9102 |
| language | English |
| last_indexed | 2024-03-13T01:35:53Z |
| publishDate | 2020-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | JDS Communications |
| spelling | doaj.art-69c9b38b24a341d8b5034583b8d779b42023-07-04T05:10:27ZengElsevierJDS Communications2666-91022020-11-01123640Effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey-based mediaLin Zhang0Israel García-Cano1Rafael Jiménez-Flores2Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, Columbus 43210Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, Columbus 43210Corresponding author; Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, Columbus 43210Increasing interest in foods beyond their nutritional value has promoted the development of various novel functional foods that could convey multiple health benefits to consumers. The application of lactic acid bacteria (LAB) and milk phospholipids (MPL) in combination has shown some amplifying effects on the health benefits provided by both ingredients. Freezing is commonly used in LAB preservation and storage. However, the freezing/thawing process damages cell membranes and leads to a loss in viability and functionality of LAB. This study aimed to investigate the influence of MPL on growth and cryotolerance of LAB using acid whey-based medium (AWM) supplemented with 0.5% MPL. Fourteen LAB strains were initially screened from 124 LAB using acid whey-based medium (AW). We then evaluated the cell viability and acidification ability, using the plate counting method and skim milk fermentation test, respectively, of the 14 strains cultured in AW and AWM before and after 3 cycles of freezing/thawing. The presence of 0.5% MPL in AWM significantly promoted the growth of LAB. Supplementing the culture and storage medium with 0.5% MPL significantly enhanced the resistance of selected LAB to freeze-thaw cycles in terms of cell viability and acidification ability. These results suggest that supplementing with 0.5% MPL might promote the growth of LAB and enhance the cryotolerance of LAB cultures in fermented dairy products. This finding leads to a better understanding of the synergistic effects contributed by the LAB–MPL combination and promotes the development of new LAB–MPL functional products.http://www.sciencedirect.com/science/article/pii/S2666910220300351 |
| spellingShingle | Lin Zhang Israel García-Cano Rafael Jiménez-Flores Effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey-based media JDS Communications |
| title | Effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey-based media |
| title_full | Effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey-based media |
| title_fullStr | Effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey-based media |
| title_full_unstemmed | Effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey-based media |
| title_short | Effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey-based media |
| title_sort | effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey based media |
| url | http://www.sciencedirect.com/science/article/pii/S2666910220300351 |
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