ArticleCurrent microbiology2025
Freeze-Drying Effects on Viability and Cellular Stability in a Subset of Sourdough Lactic Acid Bacteria Strains.
Article in Current microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Microbial resources are essential for food biotechnology, where they contribute to product quality, process efficiency, and safety. Their long-term preservation is critical for culture collections (CCs) and microbial biological resource centers (mBRCs). This study investigates the effects of freeze-drying on five lactic acid bacteria (LAB) strains from the Unimore Microbial Culture Collection (UMCC), comparing non-lyophilized and lyophilized cultures under two pre-freezing protocols: overnight incubation at -20 °C (PF-20) and 2-hour incubation at -80 °C (PF-80). Viability, fermentative performance, metabolite production, and cell integrity were assessed using microbial counts, HPLC profiling, and SEM imaging, respectively. Lactiplantibacillus plantarum UMCC 2996 maintained over 95% viability and stable fermentative traits across all conditions. In contrast, Fructilactobacillus sanfranciscensis UMCC 2990 and Leuconostoc citreum UMCC 3011 showed significant viability losses (down to 54.45% and 73.89%, respectively) and altered metabolic profiles, particularly under PF-80. SEM analysis confirmed structural damage in sensitive strains, with visible cellular debris and membrane wrinkling. This study provides novel perspectives on the customized assessment of freeze-drying protocols for sourdough-derived LAB strains with industrial potential, confirming the need for tailored preservation strategies to ensure the long-term functionality of LAB strains in CCs and mBRCs.
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