Critical Water Activity for the Preservation of Lactobacillus bulgaricus by Vacuum Drying

Autores
Tymczyszyn, Emma Elizabeth; Díaz, Rosario; Pataro, Andrea; Sandonato, Selva Sonia; Gomez Zavaglia, Andrea; Disalvo, Edgardo Anibal
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lactobacillus delbrueckkii subsp. bulgaricus was dried under vacuum at different temperatures and its preservation evaluated following three parameters: lag time, percentage of membrane damage and z potential).  Microorganisms were dehydrated at 30, 45 and 70 ºC in a vacuum centrifuge for different times. The water activity (aw) achieved at each time of drying for the temperatures of dehydration were correlated with the cell recovery evaluated by means of: a) kinetics of growth in milk after drying, as measure of the global damage; b) quantification of the membrane damage using the fluorescent dyes SYTO 9 and PI.; c) determination of changes in the superficial charges (z potential) as measured of the increase in the hydrophobic residues exposed in the bacterial surface after dehydration. The dyes are able to penetrate healthy bacterial cells. The difference is that SYTO 9 generally labels all bacteria in a population (those with intact and those with damaged membranes) whereas, PI penetrates only when bacterial membranes are damaged, causing a reduction in the SYTO 9 fluorescence when both dyes are present. These changes correlate well with the bacterial damage occurred during the dehydration process. The standardization of the vacuum drying process was done by applying the Page´s model by the determination of parameters k (drying rate constant) and n (drying time index) for different conditions. The fitting of the plot aw vs time of drying allows the determination of dehydration parameters in appropriate time-temperature ratios in which no cell damage occurs. The evaluation of three parameters of damage (lag time, percentage of membrane damage and z potential) allowed us to conclude that at the lowest temperature of dehydration, cell membrane damage is not crucial for the bacterial recovery after rehydration. The slow leak out of non-bound water occurs and the first target of damage is the as are the increase in the lag time and the changes in the zeta potential, as was observed for microorganisms dehydrated at 45 and 70 ºC for larger times.
Fil: Tymczyszyn, Emma Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina
Fil: Díaz, Rosario. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina
Fil: Pataro, Andrea. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina
Fil: Sandonato, Selva Sonia. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina
Fil: Gomez Zavaglia, Andrea. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay; Argentina
Fil: Disalvo, Edgardo Anibal. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay; Argentina
Materia
Vacuum drying
Water activity
Lactobacillus
Page's equation
Membrane damage
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/157502
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/157502
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Critical Water Activity for the Preservation of Lactobacillus bulgaricus by Vacuum DryingTymczyszyn, Emma ElizabethDíaz, RosarioPataro, AndreaSandonato, Selva SoniaGomez Zavaglia, AndreaDisalvo, Edgardo AnibalVacuum dryingWater activityLactobacillusPage's equationMembrane damagehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Lactobacillus delbrueckkii subsp. bulgaricus was dried under vacuum at different temperatures and its preservation evaluated following three parameters: lag time, percentage of membrane damage and z potential).  Microorganisms were dehydrated at 30, 45 and 70 ºC in a vacuum centrifuge for different times. The water activity (aw) achieved at each time of drying for the temperatures of dehydration were correlated with the cell recovery evaluated by means of: a) kinetics of growth in milk after drying, as measure of the global damage; b) quantification of the membrane damage using the fluorescent dyes SYTO 9 and PI.; c) determination of changes in the superficial charges (z potential) as measured of the increase in the hydrophobic residues exposed in the bacterial surface after dehydration. The dyes are able to penetrate healthy bacterial cells. The difference is that SYTO 9 generally labels all bacteria in a population (those with intact and those with damaged membranes) whereas, PI penetrates only when bacterial membranes are damaged, causing a reduction in the SYTO 9 fluorescence when both dyes are present. These changes correlate well with the bacterial damage occurred during the dehydration process. The standardization of the vacuum drying process was done by applying the Page´s model by the determination of parameters k (drying rate constant) and n (drying time index) for different conditions. The fitting of the plot aw vs time of drying allows the determination of dehydration parameters in appropriate time-temperature ratios in which no cell damage occurs. The evaluation of three parameters of damage (lag time, percentage of membrane damage and z potential) allowed us to conclude that at the lowest temperature of dehydration, cell membrane damage is not crucial for the bacterial recovery after rehydration. The slow leak out of non-bound water occurs and the first target of damage is the as are the increase in the lag time and the changes in the zeta potential, as was observed for microorganisms dehydrated at 45 and 70 ºC for larger times.Fil: Tymczyszyn, Emma Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; ArgentinaFil: Díaz, Rosario. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; ArgentinaFil: Pataro, Andrea. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; ArgentinaFil: Sandonato, Selva Sonia. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; ArgentinaFil: Gomez Zavaglia, Andrea. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay; ArgentinaFil: Disalvo, Edgardo Anibal. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay; ArgentinaElsevier Science2008-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/157502Tymczyszyn, Emma Elizabeth; Díaz, Rosario; Pataro, Andrea; Sandonato, Selva Sonia; Gomez Zavaglia, Andrea; et al.; Critical Water Activity for the Preservation of Lactobacillus bulgaricus by Vacuum Drying; Elsevier Science; International Journal of Food Microbiology; 128; 12-2008; 342-3470168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0168160508005199info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2008.09.009info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:12:59Zoai:ri.conicet.gov.ar:11336/157502instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:12:59.879CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Critical Water Activity for the Preservation of Lactobacillus bulgaricus by Vacuum Drying
title Critical Water Activity for the Preservation of Lactobacillus bulgaricus by Vacuum Drying
spellingShingle Critical Water Activity for the Preservation of Lactobacillus bulgaricus by Vacuum Drying
Tymczyszyn, Emma Elizabeth
Vacuum drying
Water activity
Lactobacillus
Page's equation
Membrane damage
title_short Critical Water Activity for the Preservation of Lactobacillus bulgaricus by Vacuum Drying
title_full Critical Water Activity for the Preservation of Lactobacillus bulgaricus by Vacuum Drying
title_fullStr Critical Water Activity for the Preservation of Lactobacillus bulgaricus by Vacuum Drying
title_full_unstemmed Critical Water Activity for the Preservation of Lactobacillus bulgaricus by Vacuum Drying
title_sort Critical Water Activity for the Preservation of Lactobacillus bulgaricus by Vacuum Drying
dc.creator.none.fl_str_mv Tymczyszyn, Emma Elizabeth
Díaz, Rosario
Pataro, Andrea
Sandonato, Selva Sonia
Gomez Zavaglia, Andrea
Disalvo, Edgardo Anibal
author Tymczyszyn, Emma Elizabeth
author_facet Tymczyszyn, Emma Elizabeth
Díaz, Rosario
Pataro, Andrea
Sandonato, Selva Sonia
Gomez Zavaglia, Andrea
Disalvo, Edgardo Anibal
author_role author
author2 Díaz, Rosario
Pataro, Andrea
Sandonato, Selva Sonia
Gomez Zavaglia, Andrea
Disalvo, Edgardo Anibal
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Vacuum drying
Water activity
Lactobacillus
Page's equation
Membrane damage
topic Vacuum drying
Water activity
Lactobacillus
Page's equation
Membrane damage
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Lactobacillus delbrueckkii subsp. bulgaricus was dried under vacuum at different temperatures and its preservation evaluated following three parameters: lag time, percentage of membrane damage and z potential).  Microorganisms were dehydrated at 30, 45 and 70 ºC in a vacuum centrifuge for different times. The water activity (aw) achieved at each time of drying for the temperatures of dehydration were correlated with the cell recovery evaluated by means of: a) kinetics of growth in milk after drying, as measure of the global damage; b) quantification of the membrane damage using the fluorescent dyes SYTO 9 and PI.; c) determination of changes in the superficial charges (z potential) as measured of the increase in the hydrophobic residues exposed in the bacterial surface after dehydration. The dyes are able to penetrate healthy bacterial cells. The difference is that SYTO 9 generally labels all bacteria in a population (those with intact and those with damaged membranes) whereas, PI penetrates only when bacterial membranes are damaged, causing a reduction in the SYTO 9 fluorescence when both dyes are present. These changes correlate well with the bacterial damage occurred during the dehydration process. The standardization of the vacuum drying process was done by applying the Page´s model by the determination of parameters k (drying rate constant) and n (drying time index) for different conditions. The fitting of the plot aw vs time of drying allows the determination of dehydration parameters in appropriate time-temperature ratios in which no cell damage occurs. The evaluation of three parameters of damage (lag time, percentage of membrane damage and z potential) allowed us to conclude that at the lowest temperature of dehydration, cell membrane damage is not crucial for the bacterial recovery after rehydration. The slow leak out of non-bound water occurs and the first target of damage is the as are the increase in the lag time and the changes in the zeta potential, as was observed for microorganisms dehydrated at 45 and 70 ºC for larger times.
Fil: Tymczyszyn, Emma Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina
Fil: Díaz, Rosario. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina
Fil: Pataro, Andrea. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina
Fil: Sandonato, Selva Sonia. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina
Fil: Gomez Zavaglia, Andrea. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay; Argentina
Fil: Disalvo, Edgardo Anibal. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica. Cátedra de Química General e Inorgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay; Argentina
description Lactobacillus delbrueckkii subsp. bulgaricus was dried under vacuum at different temperatures and its preservation evaluated following three parameters: lag time, percentage of membrane damage and z potential).  Microorganisms were dehydrated at 30, 45 and 70 ºC in a vacuum centrifuge for different times. The water activity (aw) achieved at each time of drying for the temperatures of dehydration were correlated with the cell recovery evaluated by means of: a) kinetics of growth in milk after drying, as measure of the global damage; b) quantification of the membrane damage using the fluorescent dyes SYTO 9 and PI.; c) determination of changes in the superficial charges (z potential) as measured of the increase in the hydrophobic residues exposed in the bacterial surface after dehydration. The dyes are able to penetrate healthy bacterial cells. The difference is that SYTO 9 generally labels all bacteria in a population (those with intact and those with damaged membranes) whereas, PI penetrates only when bacterial membranes are damaged, causing a reduction in the SYTO 9 fluorescence when both dyes are present. These changes correlate well with the bacterial damage occurred during the dehydration process. The standardization of the vacuum drying process was done by applying the Page´s model by the determination of parameters k (drying rate constant) and n (drying time index) for different conditions. The fitting of the plot aw vs time of drying allows the determination of dehydration parameters in appropriate time-temperature ratios in which no cell damage occurs. The evaluation of three parameters of damage (lag time, percentage of membrane damage and z potential) allowed us to conclude that at the lowest temperature of dehydration, cell membrane damage is not crucial for the bacterial recovery after rehydration. The slow leak out of non-bound water occurs and the first target of damage is the as are the increase in the lag time and the changes in the zeta potential, as was observed for microorganisms dehydrated at 45 and 70 ºC for larger times.
publishDate 2008
dc.date.none.fl_str_mv 2008-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/157502
Tymczyszyn, Emma Elizabeth; Díaz, Rosario; Pataro, Andrea; Sandonato, Selva Sonia; Gomez Zavaglia, Andrea; et al.; Critical Water Activity for the Preservation of Lactobacillus bulgaricus by Vacuum Drying; Elsevier Science; International Journal of Food Microbiology; 128; 12-2008; 342-347
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/157502
identifier_str_mv Tymczyszyn, Emma Elizabeth; Díaz, Rosario; Pataro, Andrea; Sandonato, Selva Sonia; Gomez Zavaglia, Andrea; et al.; Critical Water Activity for the Preservation of Lactobacillus bulgaricus by Vacuum Drying; Elsevier Science; International Journal of Food Microbiology; 128; 12-2008; 342-347
0168-1605
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0168160508005199
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2008.09.009
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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