Advertisement

Springer Nature is making SARS-CoV-2 and COVID-19 research free. View research | View latest news | Sign up for updates

Impact of polyunsaturated fatty acid degradation on survival and acidification activity of freeze-dried Weissella paramesenteroides LC11 during storage

Abstract

The impact of polyunsaturated fatty acid (PUFA) degradation on the survival and acidification activity of freeze-dried Weissella paramesenteroides LC11 was investigated over 90-days storage at 4 °C or 20 °C in vacuum-sealed aluminium foil or glass tubes with two water activities (a w = 0.11 or 0.23). Colony counts, acidification activity (% lactic acid/g), linoleic/palmitic (18:2/16:0) or linolenic/palmitic (18:3/16:0) ratio by gas chromatography and 18:2 or 18:3 oxylipins by reversed phase-high performance liquid chromatography were determined. The viable cells, acidification activity and 18:2/16:0 or 18:3/16:0 ratio decreased as the storage time increased. The survival, acidification activity and 18:2/16:0 or 18:3/16:0 ratio were greatest for the freeze-dried strain held in vacuum-sealed aluminium foil at 4 °C. The 18:2/16:0 or 18:3/16:0 ratio decrease was correlated with the accumulation of 18:2 or 18:3 oxylipins during storage in glass tubes. Hydroperoxy PUFAs, hydroxy PUFAs, divinyl ether PUFAs and oxo PUFAs were the main oxylipins identified. A large decrease in the 18:2/16:0 or 18:3/16:0 ratio and a rapid accumulation of oxylipins during storage might be enough to cause high cell death and loss of metabolic activity. These results provide further experimental support for the hypothesis that lipid oxidation and survival or activity of freeze-dried bacteria might be related.

This is a preview of subscription content, log in to check access.

Fig. 1
Fig. 2
Fig. 3
Fig. 4

References

  1. Andersen AB, Fog-Petersen MS, Larsen H, Skibsted LH (1999) Storage stability of freeze-dried starter cultures (Streptococcus thermophilus) as related to physical state of freezing matrix. Lebensm-Wiss Technol 32:540–547

  2. AOAC (1997) Official methods of analysis. Association of Official Analytical Chemists, Washington DC, USA

  3. Beal C, Corrieu G (1994) Viability and acidification activity of pure and mixed starters of Streptococcus salivarius ssp thermophilus 404 and Lactobacillus delbrueckii ssp. bulgaricus 398 at the different steps of their production. Lebensm Wiss Technol 27:86–92

  4. Bozoglu TF, Ozilgen M, Bakir U (1987) Survival kinetics of lactic acid starter cultures during and after freeze-drying. Enzyme Microb Technol 9:531–537

  5. Castro HP, Teixeira PM, Kirby R (1995) Storage of lyophilized cultures of Lactobacillus bulgaricus under different relative humidities and atmospheres. Appl Microbiol Biotechnol 44:172–176

  6. Castro HP, Teixeira PM, Kirby R (1996) Changes in the cell membrane of Lactobacillus bulgaricus during storage following freeze-drying. Biotechnol Lett 18:99–104

  7. Champagne CP, Mondou F, Raymond Y, Roy D (1996) Effect of polymers and storage temperature on the stability of freeze-dried lactic acid bacteria. Food Res Int 29:555–562

  8. Dimmick RL, Heckly RJ (1961) Free radical formation during storage of freeze dried Serratia marcescens. Nature 192:776

  9. Fayed EO, Sultan NE, Yassien NI, Shehata AE (1986) The effect of lyophilisation on viability and activity of lactic acid bacteria cultivated in whey treated with certain proteolytic enzymes. Egypt J Food Sci 14:313–322

  10. Halliwell B, Chirico S (1993) Lipid peroxidation: its mechanisms, measurement, and significance. Am J Clin Nutr 57:715s–724s

  11. Higl B, Kurtmann L, Carlsen CU, Ratjen J, Först P, Skibsted LH, Kulozik U, Risbo J (2007) Impact of water activity, temperature and physical state on the storage stability of Lactobacillus paracasei ssp. paracasei freeze-dried in a lactose matrix. Biotechnol Prog 23:794–800

  12. Ishibashi N, Tatematsu I, Shimamura S, Tomita M, Okonogi S (1985) Effect of water activity on the viability of freeze-dried bifidobacteria and lactic acid bacteria. I I R-I I F Commission C1 Tokyo Japan 1985/1, pp 227–232

  13. Ito M, Connor WE, Blanchette EJ, Treadwell CR, Vahounny GV (1969) Inhibition of lymphatic absorption of cholesterol by cholestane-3ß,5α,6ß-triol. J Lipid Res 10:694–702

  14. Kostinek M, Specht I, Edward VA, Schillinger U, Hertel C, Holzapfel WH, Franz CMAP (2005) Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food. Syst Appl Microbiol 28:527–540

  15. Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CMA, Hozapfel WH (2007) Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures. Int J Food Microbiol 114:342–351

  16. Krasowska L, Chmielewska L, Gapa D, Prescha A, Vachova L, Sigler K (2002) Viability and formation of conjugated dienes in plasma membrane lipids of Saccharomyces cerevisiae, Schizosacharoomyces pombe, Rhodotorula glutinis and Candida albicans exposed to hydrophilic, amphiphilic and hydrophobic pro-oxidants. Folia Microbiol 47:145–151

  17. Laine G, Gobel C, Du Jardin P, Feussner I, Fauconnier M-L (2006) Study of precursors responsible for off-flavor formation during storage of potato flakes. J Agric Food Chem 54:5445–5452

  18. Marshall BJ, Goote GG, Scott WJ (1974) A study of factors affecting the survival of dried bacteria during storage. Div Food Res Tech Pap 39:1–29

  19. Nawar WW (1996) Lipids. In: Fennema OR (ed) Food chemistry, 3rd edn. Marcel Decker, New York, pp 225–319

  20. Ndoye B, Weekers F, Diawara B, Guiro AT, Thonart P (2007) Survival and preservation after freeze-drying process of thermoresistant acetic acid bacteria isolated from tropical products of Sub-Saharan Africa. J food Eng 79:1374–1382

  21. Schoug A, Fischer J, Heipieper HJ, Shnürer J, Hakansson S (2008) Impact of fermentation pH and temperature on freeze-drying survival and lipid composition of Lactobacillus coryniformis Si3. J Ind Microbiol Biotechnol 35:175–181

  22. Sigler K, Chaloupka J, Brozmanova J, Stadler N, Höfer M (1999) Oxidative stress in microoganisms-I. Folia Microbiol 44:587–624

  23. Sow NM, Dubois-Dauphin R, Roblain D, Guiro A-T, Thonart P (2005) Polyphasic identification of a new thermotolerant species of lactic acid bacteria isolated from chicken faeces. Afr J Biotechnol 4:409–421

  24. Teixeira PC, Castro MH, Kirby RM (1996) Evidence of membrane lipid oxidation of spray-dried Lactobacillus bulgaricus during storage. Lett Appl Microbiol 22:34–38

  25. Wang Y-C, Yu R-C, Chou C-C (2004) Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage. Int J Food Microbiol 93:209–217

  26. Yao AA, Bera F, Franz CAMP, Holzapfel W, Thonart P (2008) Survival rate analysis of freeze-dried lactic acid bacteria using the Arrhenius and z-value models. J Food Prot 71:431–434

  27. Zhang W, Shi Bi, Shi J (2007) A theorical study on autoxidation of unsaturated fatty acids and antioxidant activity of phenolic compounds. J Am Leather Chem Assoc 102:99–105

Download references

Acknowledgements

We thank the Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Karlsruhe, Germany for providing W. paramesenteroides LC11.

Author information

Correspondence to Amenan A. Yao.

Additional information

Amenan Yao and Ibourahema Coulibaly contribute to this work equally.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Yao, A.A., Coulibaly, I., Lognay, G. et al. Impact of polyunsaturated fatty acid degradation on survival and acidification activity of freeze-dried Weissella paramesenteroides LC11 during storage. Appl Microbiol Biotechnol 79, 1045–1052 (2008). https://doi.org/10.1007/s00253-008-1497-z

Download citation

Keywords

  • Lactic acid bacteria
  • Lipid oxidation
  • Oxylipins
  • Polyunsaturated fatty acid
  • Viability