Changes in the cell membrane of Lactobacillus bulgaricus during storage following freeze-drying

The mechanism of inactivation of freeze-dried Lactobacillus bulgaricus during storage in maltodextrin under controlled humidity was investigated. Evidence is presented supporting the hypothesis that membrane damage occurs during storage. A study on the lipid composition of the cells by gas chromatog...

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Veröffentlicht in:	Biotechnology letters 1996, Vol.18 (1), p.99-104
Hauptverfasser:	Castro, H.P, Teixeira, P.M, Kirby, R
Format:	Artikel
Sprache:	eng
Schlagworte:	Action of physical and chemical agents on bacteria adenosinetriphosphatase Bacteriology Biological and medical sciences Biology of microorganisms of confirmed or potential industrial interest Biotechnology cell membranes enzyme activity freeze drying Fundamental and applied biological sciences. Psychology Lactobacillus bulgaricus Lactobacillus delbrueckii subsp. bulgaricus maltodextrins Microbiology Mission oriented research mortality phospholipids Physiology and metabolism saturated fatty acids storage unsaturated fatty acids
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Beschreibung
Zusammenfassung:	The mechanism of inactivation of freeze-dried Lactobacillus bulgaricus during storage in maltodextrin under controlled humidity was investigated. Evidence is presented supporting the hypothesis that membrane damage occurs during storage. A study on the lipid composition of the cells by gas chromatography showed a decrease in the unsaturated and saturated fatty acid content of the cell. Further evidence indicating membrane damage includes a decrease in membrane bound proton-translocating ATPase activity.
ISSN:	0141-5492 1573-6776
DOI:	10.1007/bf00137819