Improvement of the cryopreservation of the fungal starter Geotrichum candidum by artificial nucleation and temperature downshift control
Food industry tends towards the use of controlled microorganisms in order to improve its technologies including frozen starter production. The fungus Geotrichum candidum, which is currently found in various environments, is widely used as ripening agent in some specific cheese making process. In ord...
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| Veröffentlicht in: | Cryobiology 2007-08, Vol.55 (1), p.66-71 |
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| creator | Missous, G. Thammavongs, B. Dieuleveux, V. Guéguen, M. Panoff, J.M. |
| description | Food industry tends towards the use of controlled microorganisms in order to improve its technologies including frozen starter production. The fungus
Geotrichum candidum, which is currently found in various environments, is widely used as ripening agent in some specific cheese making process. In order to optimize the cryopreservation of this microorganism, freezing experiments were carried out using a Peltier cooler–heater incubator, which permits to control the temperature downshift from +20 to −10
°C in time period ranges from 20 to 40
min depending on the experiments. Concomitantly, study of the effect of an industrial ice nucleator protein derived from
Pseudomonas syringae (SNOMAX
®) on the dynamic of freezing of
G. candidum was carried out. Our results showed that the addition of this protein in the microbiological suspension has different complementary effects: (i) the synchronization of the different samples nucleation, leading to an homogeneous and earlier freezing, (ii) the increase of the freezing point temperature from −8.6 to −2.6
°C, (iii) a significant decrease of the lethality of
G. candidum cells subjected to a freezing–thawing cycles challenge. |
| doi_str_mv | 10.1016/j.cryobiol.2007.05.004 |
| format | Article |
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Geotrichum candidum, which is currently found in various environments, is widely used as ripening agent in some specific cheese making process. In order to optimize the cryopreservation of this microorganism, freezing experiments were carried out using a Peltier cooler–heater incubator, which permits to control the temperature downshift from +20 to −10
°C in time period ranges from 20 to 40
min depending on the experiments. Concomitantly, study of the effect of an industrial ice nucleator protein derived from
Pseudomonas syringae (SNOMAX
®) on the dynamic of freezing of
G. candidum was carried out. Our results showed that the addition of this protein in the microbiological suspension has different complementary effects: (i) the synchronization of the different samples nucleation, leading to an homogeneous and earlier freezing, (ii) the increase of the freezing point temperature from −8.6 to −2.6
°C, (iii) a significant decrease of the lethality of
G. candidum cells subjected to a freezing–thawing cycles challenge.</description><identifier>ISSN: 0011-2240</identifier><identifier>EISSN: 1090-2392</identifier><identifier>DOI: 10.1016/j.cryobiol.2007.05.004</identifier><identifier>PMID: 17617397</identifier><language>eng</language><publisher>Netherlands: Elsevier Inc</publisher><subject>Bacterial Outer Membrane Proteins - chemistry ; Cryopreservation ; Cryopreservation - methods ; Food Microbiology ; Freezing ; Geotrichum - physiology ; Geotrichum candidum ; Nucleation ; Pseudomonas syringae ; Starter ; Stress ; Time Factors ; Water - chemistry</subject><ispartof>Cryobiology, 2007-08, Vol.55 (1), p.66-71</ispartof><rights>2007 Elsevier Inc.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c397t-5de9c3d3f21afee7d56194f055be7b2e505fb82e89e75358284a333c48b458623</citedby><cites>FETCH-LOGICAL-c397t-5de9c3d3f21afee7d56194f055be7b2e505fb82e89e75358284a333c48b458623</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0011224007000922$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17617397$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Missous, G.</creatorcontrib><creatorcontrib>Thammavongs, B.</creatorcontrib><creatorcontrib>Dieuleveux, V.</creatorcontrib><creatorcontrib>Guéguen, M.</creatorcontrib><creatorcontrib>Panoff, J.M.</creatorcontrib><title>Improvement of the cryopreservation of the fungal starter Geotrichum candidum by artificial nucleation and temperature downshift control</title><title>Cryobiology</title><addtitle>Cryobiology</addtitle><description>Food industry tends towards the use of controlled microorganisms in order to improve its technologies including frozen starter production. The fungus
Geotrichum candidum, which is currently found in various environments, is widely used as ripening agent in some specific cheese making process. In order to optimize the cryopreservation of this microorganism, freezing experiments were carried out using a Peltier cooler–heater incubator, which permits to control the temperature downshift from +20 to −10
°C in time period ranges from 20 to 40
min depending on the experiments. Concomitantly, study of the effect of an industrial ice nucleator protein derived from
Pseudomonas syringae (SNOMAX
®) on the dynamic of freezing of
G. candidum was carried out. Our results showed that the addition of this protein in the microbiological suspension has different complementary effects: (i) the synchronization of the different samples nucleation, leading to an homogeneous and earlier freezing, (ii) the increase of the freezing point temperature from −8.6 to −2.6
°C, (iii) a significant decrease of the lethality of
G. candidum cells subjected to a freezing–thawing cycles challenge.</description><subject>Bacterial Outer Membrane Proteins - chemistry</subject><subject>Cryopreservation</subject><subject>Cryopreservation - methods</subject><subject>Food Microbiology</subject><subject>Freezing</subject><subject>Geotrichum - physiology</subject><subject>Geotrichum candidum</subject><subject>Nucleation</subject><subject>Pseudomonas syringae</subject><subject>Starter</subject><subject>Stress</subject><subject>Time Factors</subject><subject>Water - chemistry</subject><issn>0011-2240</issn><issn>1090-2392</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc-OFCEQxonRuOPqK2w4eeu2gKb_3DQbXTfZxIueCU0XDpNuGIEeM2-wj72MMxuPe4JQv_q-Kj5CbhjUDFj7aVebeAyjC3PNAboaZA3QvCIbBgNUXAz8NdkAMFZx3sAVeZfSDgDaTjRvyRXrWtaJoduQx_tlH8MBF_SZBkvzFulJeR8xYTzo7IJ_frer_61nmrKOGSO9w5CjM9t1oUb7yU3lMh5pKTrrjCukX82MZ4kC0IzLHqPOa0Q6hb8-bZ3N1ASfY5jfkzdWzwk_XM5r8uvb15-336uHH3f3t18eKlPmzZWccDBiEpYzbRG7SbZsaCxIOWI3cpQg7dhz7AfspJA97xsthDBNPzayb7m4Jh_PumXtPyumrBaXDM6z9hjWpNjQt7L7B7Zn0MSQUkSr9tEtOh4VA3XKQO3UcwbqlIECqUoGpfHm4rCOC07_2y6fXoDPZwDLngeHUSXj0BucXEST1RTcSx5PiG6fzg</recordid><startdate>20070801</startdate><enddate>20070801</enddate><creator>Missous, G.</creator><creator>Thammavongs, B.</creator><creator>Dieuleveux, V.</creator><creator>Guéguen, M.</creator><creator>Panoff, J.M.</creator><general>Elsevier Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20070801</creationdate><title>Improvement of the cryopreservation of the fungal starter Geotrichum candidum by artificial nucleation and temperature downshift control</title><author>Missous, G. ; Thammavongs, B. ; Dieuleveux, V. ; Guéguen, M. ; Panoff, J.M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c397t-5de9c3d3f21afee7d56194f055be7b2e505fb82e89e75358284a333c48b458623</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Bacterial Outer Membrane Proteins - chemistry</topic><topic>Cryopreservation</topic><topic>Cryopreservation - methods</topic><topic>Food Microbiology</topic><topic>Freezing</topic><topic>Geotrichum - physiology</topic><topic>Geotrichum candidum</topic><topic>Nucleation</topic><topic>Pseudomonas syringae</topic><topic>Starter</topic><topic>Stress</topic><topic>Time Factors</topic><topic>Water - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Missous, G.</creatorcontrib><creatorcontrib>Thammavongs, B.</creatorcontrib><creatorcontrib>Dieuleveux, V.</creatorcontrib><creatorcontrib>Guéguen, M.</creatorcontrib><creatorcontrib>Panoff, J.M.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Cryobiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Missous, G.</au><au>Thammavongs, B.</au><au>Dieuleveux, V.</au><au>Guéguen, M.</au><au>Panoff, J.M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Improvement of the cryopreservation of the fungal starter Geotrichum candidum by artificial nucleation and temperature downshift control</atitle><jtitle>Cryobiology</jtitle><addtitle>Cryobiology</addtitle><date>2007-08-01</date><risdate>2007</risdate><volume>55</volume><issue>1</issue><spage>66</spage><epage>71</epage><pages>66-71</pages><issn>0011-2240</issn><eissn>1090-2392</eissn><abstract>Food industry tends towards the use of controlled microorganisms in order to improve its technologies including frozen starter production. The fungus
Geotrichum candidum, which is currently found in various environments, is widely used as ripening agent in some specific cheese making process. In order to optimize the cryopreservation of this microorganism, freezing experiments were carried out using a Peltier cooler–heater incubator, which permits to control the temperature downshift from +20 to −10
°C in time period ranges from 20 to 40
min depending on the experiments. Concomitantly, study of the effect of an industrial ice nucleator protein derived from
Pseudomonas syringae (SNOMAX
®) on the dynamic of freezing of
G. candidum was carried out. Our results showed that the addition of this protein in the microbiological suspension has different complementary effects: (i) the synchronization of the different samples nucleation, leading to an homogeneous and earlier freezing, (ii) the increase of the freezing point temperature from −8.6 to −2.6
°C, (iii) a significant decrease of the lethality of
G. candidum cells subjected to a freezing–thawing cycles challenge.</abstract><cop>Netherlands</cop><pub>Elsevier Inc</pub><pmid>17617397</pmid><doi>10.1016/j.cryobiol.2007.05.004</doi><tpages>6</tpages></addata></record> |
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| ispartof | Cryobiology, 2007-08, Vol.55 (1), p.66-71 |
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| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Bacterial Outer Membrane Proteins - chemistry Cryopreservation Cryopreservation - methods Food Microbiology Freezing Geotrichum - physiology Geotrichum candidum Nucleation Pseudomonas syringae Starter Stress Time Factors Water - chemistry |
| title | Improvement of the cryopreservation of the fungal starter Geotrichum candidum by artificial nucleation and temperature downshift control |
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