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Influence of Media Heat Sterilization Process on Growth Performance of Representative Strains of the Genus Lactobacillus

1
Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing in Berlin, Seestrasse 13, 13353 Berlin, Germany
2
Department of Food Chemistry and Toxicology, Institute of Food Technology and Food Chemistry, Berlin Institute of Technology, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
3
Department of Food Chemistry and Analytics, Institute of Food Technology and Food Chemistry, Berlin Institute of Technology, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
*
Author to whom correspondence should be addressed.
Fermentation 2019, 5(1), 20; https://doi.org/10.3390/fermentation5010020
Received: 27 December 2018 / Revised: 5 February 2019 / Accepted: 11 February 2019 / Published: 15 February 2019
(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology)
Lactic acid bacteria (LAB) are widely applied microorganisms in food, feed, and beverage applications, where they can provide essential functionality for product modification, increase product shelf life, or act as beneficial organisms after consumption. Among these, strains of the genus Lactobacillus are often used as starters, probiotics, or biopreservatives. For all these types of bacterial preparations, a transportable shelf-stable form of concentrated bacteria, preserving their intrinsic properties, is essential for commercial distribution. Former studies revealed a relationship between the culture medium, cellular morphology, and the robustness of Lactobacillus acidophilus NCFM (name derived from North Carolina Food Microbiology) cultures. Due to these insights, a multitude of Lactobacillus strains representative of the genus were screened regarding their sensitivity to thermal medium pretreatment possibly accompanied by the alteration of their chemical composition, such as the formation of Maillard reaction products (MRPs). This study reveals a quite diverse and different growth behavior of those strains in the form of altered or non-altered cell concentrations and the size distributions of the populations, whereby five strains of the L. delbrueckii group in particular showed increased cell concentrations combined with decreased mean cell volumes. The results are of both scientific and industrial relevance, as they highlight the necessity to consider and understand the effects of media sterilization for the applied production strain. View Full-Text
Keywords: medium heat sterilization; medium filtration; lactic acid bacteria; Lactobacillus; cell morphology; MRS medium heat sterilization; medium filtration; lactic acid bacteria; Lactobacillus; cell morphology; MRS
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Senz, M.; Keil, C.; Schmacht, M.; Palinski, S.; Cämmerer, B.; Hageböck, M. Influence of Media Heat Sterilization Process on Growth Performance of Representative Strains of the Genus Lactobacillus. Fermentation 2019, 5, 20.

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