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Cited by 34Probiotics and Fermented FoodsFermentation and Sensory AnalysisMicrobial metabolism and enzyme function

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Survival and preservation after freeze-drying process of thermoresistant acetic acid bacteria isolated from tropical products of Subsaharan Africa

Ndoye, Bassirou, Weekers, Frédéric, Diawara, Bréhima, Guiro, Amadou Tidiane, Thonart, Philippe·2007·Journal of Food Engineering
DOI 10.1016/j.jfoodeng.2006.04.036
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Abstract

Two thermoresistant acetic acid bacteria (TAAB) were previously isolated and selected for a sustainable development of vinegar fermentation in Subsaharan Africa. Their use as a starter culture in vinegar manufactures in such regions could reduce considerably water cooling expenses. For optimising biomass preservation, the effect of 20% w/w mannitol as cryoprotectant on the cells viability after freeze-drying process and during storage was evaluated. Results showed that freeze-dried cells could be conserved at 4 °C for at least 6 months without loss of viability. The main reasons were that cryoprotectant tends to lower the water activity (aw) and to maintain a temperature of product weaker than that of the glass transition temperature Tg. Furthermore, the heat resistance of freeze-dried cells during storage was all the more increased that strains were cryoprotected. In addition, intrinsically, an increase of saturated fatty acids with the temperature is the essential modification in the lipidome level of membrane cells when the fermentation occured at a temperature of 30 °C. Tolerance to heat during storage was significantly enhanced under such mechanisms.

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Metadata

Authors
Ndoye, B., Weekers, F., Diawara, B., Guiro, A. T., & Thonart, P.
Affiliations
  • Gembloux Agro-Bio Tech (BE)
  • Centre National de la Recherche Scientifique et Technologique (BF)
  • Institut de Technologie Alimentaire (SN)
  • University of Liège (BE)
Corresponding author
Ndoye, Bassirou
ORCID
Venue
Journal of Food Engineering
Publisher
Elsevier BV
Published
2007-04
Volume
79
Issue
4
Pages
1374-1382
ISSN
0260-8774 (ISSN-L)
DOI
10.1016/j.jfoodeng.2006.04.036
OpenAlex
W2008367186
Cited by
34
References
0
Citations by year
2026: 1 · 2024: 3 · 2023: 3 · 2022: 2 · 2021: 1 · 2016: 2 · 2015: 2 · 2014: 4 · 2013: 3 · 2012: 1
FWCI
4.82
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Journal of Food Engineering (publishedVersion)
  • Open Repository and Bibliography (University of Liège) (submittedVersion)
Funders
Waalse Gewest
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
Keywords
freeze-drying, cryoprotectants, mannitol, starter cultures, vinegar fermentation, cell viability, storage stability, water activity, glass transition temperature, lipidome, membrane fatty acids, tropical products, sub-Saharan Africa

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