ArticleAMB Express2019
Impact of the fermentation parameters pH and temperature on stress resilience of Lactobacillus reuteri DSM 17938.
Article in AMB Express, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
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- A Study on the Stability and Carbohydrate Metabolic Traits of Starter Cultures in Response to Continuous Subculturing.International journal of molecular sciences · 2026Article
- Substrate-driven shifts in microbial communities reshape metabolite profiles during soybean residue fermentation.Frontiers in microbiology · 2026Article
- Safety, Antagonistic Activity, and Probiotic Properties of Lactic Acid Bacteria Isolated from Jeotgal, Korean Fermented Seafoods.Journal of microbiology and biotechnology · 2024Article
- Evaluation of Probiotic Potential and Functional Properties ofFoods (Basel, Switzerland) · 2024Article
- High-Density Fermentation ofFoods (Basel, Switzerland) · 2024Article
- Article
- Non-inhibitory levels of oxygen during cultivation increase freeze-drying stress tolerance inFrontiers in microbiology · 2023Article
- Improvement of the Lyophilization Survival Rate ofFoods (Basel, Switzerland) · 2022Article
- Current Trends in the Production of Probiotic Formulations.Foods (Basel, Switzerland) · 2022Review
- Functional foods as a formulation ingredients in beverages: technological advancements and constraints.Bioengineered · 2021Review
- Fermentation Strategies to Improve Soil Bio-Inoculant Production and Quality.Microorganisms · 2021Review
- Autolysis and Cell Death Is Affected by pH inFoods (Basel, Switzerland) · 2021Article
- Assessing Viability and Stress Tolerance of Probiotics-A Review.Frontiers in microbiology · 2021Review
- Growth Kinetics of ProbioticBiology · 2020Article
- Antimicrobial and Antibiofilm Activities of Probiotic Lactobacilli on Antibiotic-ResistantMicroorganisms · 2020Article
- Production of Probiotic Passion Fruit (Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was undertaken to investigate the impact of culture pH (4.5-6.5) and temperature (32-37 °C) on the stress resilience of Lactobacillus reuteri DSM 17938 during freeze-drying and post freeze-drying exposure to low pH (pH 2) and bile salts. Response-surface methodology analysis revealed that freeze-drying survival rates [Formula: see text] were linearly related to pH with the highest survival rate of 80% when cells were cultured at pH 6.5 and the lowest was 40% when cells were cultured at pH 4.5. The analysis further revealed that within the chosen temperature range the culture temperature did not significantly affect the freeze-drying survival rate. However, fermentation at pH 4.5 led to better survival rates when rehydrated cells were exposed to low pH shock or bile salts. Thus, the effect of pH on freeze-drying survival was in contrast to effects on low pH and bile salts stress tolerance. The rationale behind this irreconcilability is based on the responses being dissimilar and are not tuned to each other. Culturing strain DSM 17938 at pH values higher than 5.5 could be a useful option to improve the survivability and increase viable cell numbers in the final freeze-dried product. However, the dissimilar responses for the process- and application parameters tested here suggest that an optimal compromise has to be found in order to obtain the most functional probiotic product possible.
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