Yacon juice as culture and cryoprotectant medium for Latilactobacillus sakei and Staphylococcus vitulinus autochthonous strains

Q3 Agricultural and Biological Sciences
Noelia Palavecino Prpich, Ernesto Sanabria, M. F. Gliemmo, M. Cayré, M. Castro
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引用次数: 0

Abstract

Abstract Yacon is mainly constituted of water and carbohydrates [single sugars and fructooligosaccharides (FOS)], thus being an excellent alternative for the growth and preservation of bacterial culture. Latilactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10 comprised the autochthonous starter culture SAS-1 designed for the manufacture of dry sausages. This study evaluated the use of yacon juice as a potential growth medium and cryoprotectant for these bacteria. The growth medium was prepared with yacon juice supplemented with peptone and dipotassium phosphate. After growing, cells were resuspended in yacon juice (5, 10 and 25 mL/100 mL) and lyophilized. Viable cells were count before, immediately after lyophilization, and along 6 months of refrigerated storage. Both bacteria grew in every yacon concentration tested; however, juice concentration affected their growth. Latilactobacillus sakei grew at μ = 0.256 ± 0.01 giving the highest bacterial density at 10 mL/100 mL (Log DOmax 0.33 ± 0.01). While 5 mL/100 mL yacon juice provided the best conditions for S. vitulinus growth (μ = 0.215 ± 0.016; Log DOmax 0.32 ± 0.01). After lyophilization, the survival rate was 91.1% for L. sakei and 65.8% for S. vitulinus. Throughout storage, high cell counts suggested good stability of both bacteria. Results revealed that yacon juice comprises a nutritive substrate for the growth and cryopreservation of tested strains from the genus Latilactobacillus and Staphylococcus.
雪糕汁作为酿酒乳酸菌和白葡萄球菌本土菌株的培养和冷冻保护剂
摘要雪莲果主要由水和碳水化合物(单糖和低聚果糖)组成,是细菌培养物生长和保存的优良替代品。酒井乳酸杆菌ACU-2和白葡萄球菌ACU-10组成了为生产干香肠而设计的本土发酵剂SAS-1。本研究评估了雪糕汁作为这些细菌的潜在生长培养基和冷冻保护剂的使用。以雪莲果汁为培养基,添加蛋白胨和磷酸二钾。细胞生长后,用雪糕汁(5、10和25 mL/100 mL)重悬并冻干。在冻干前、冻干后和冷藏6个月时分别对活细胞进行计数。两种细菌在每一种测试浓度的雪莲中都有生长;但果汁浓度对其生长有影响。酒井乳酸杆菌在μ = 0.256±0.01时生长,10 mL/100 mL时细菌密度最高(Log DOmax为0.33±0.01)。而5 mL/100 mL雪莲汁的最佳生长条件为(μ = 0.215±0.016;Log DOmax 0.32±0.01)。经冻干处理后,sakei和S. vitulinus的存活率分别为91.1%和65.8%。在整个储存过程中,高细胞计数表明这两种细菌都具有良好的稳定性。结果表明,雪莲果汁含有供乳酸杆菌属和葡萄球菌属菌株生长和低温保存的营养基质。
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来源期刊
Brazilian Journal of Food Technology
Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science
CiteScore
2.20
自引率
0.00%
发文量
32
审稿时长
35 weeks
期刊介绍: The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.
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