Abstract
As the concentration step is usually considered to be responsible for cell damage, the objective of this work was to quantify the effect of centrifugation conditions (speed, duration, temperature, and pH) on the quality of Lactobacillus bulgaricus CFL1 starters. These effects were analyzed on the specific acidification activity of the cells, according to experimental designs. It is surprising to note that centrifugation conditions did not significantly affect the loss of specific acidification activity during the concentration step. In contrast, centrifugation speed and duration slightly altered cell resistance to freezing and frozen storage. No difference was observed when centrifugation was conducted at 4 or 15 °C. Finally, combining good centrifugation conditions to an acidification of the cells in their fermented broth strongly improved their cryotolerance. These results may have an impact for industrial starter production as they allowed modifying centrifugation conditions to better match the specificity and the viscosity of the medium.
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Acknowledgments
This work was partially supported by the CAPES Foundation (Brazil). The authors would like to thanks Dr. Anne Saint-Eve for her help on the statistical analysis of our results.
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Streit, F., Corrieu, G. & Béal, C. Effect of Centrifugation Conditions on the Cryotolerance of Lactobacillus bulgaricus CFL1. Food Bioprocess Technol 3, 36–42 (2010). https://doi.org/10.1007/s11947-008-0067-9
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DOI: https://doi.org/10.1007/s11947-008-0067-9