Document Detail


Influence of freeze-drying conditions on survival of Oenococcus oeni for malolactic fermentation.
MedLine Citation:
PMID:  19695726     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Malolactic fermentation (MLF) is an important process in wine production. Oenococcus oeni is most often responsible for MLF. Starter culture technology, involving the inoculation of O. oeni into wines, has been developed for inducing MLF. In this study, the effects of cell washing, pH of suspension medium, preincubation in sodium glutamate, initial cell concentration and freezing temperature on viability of freeze-dried O. oeni H-2 were investigated. The cell viability of samples without washing with potassium phosphate buffer was significantly lower than those samples undergone washing. When pH of suspension medium was 7.0 the cell survival was the highest. The cell viability was enhanced when the cells were preincubated at 25 degrees C before freezing. When 2.5% sodium glutamate was used as protective agent in suspension medium, the optimal initial cell concentration was 10(9) CFU/ml. The cell viability increased by 21.6% as freezing temperature decreased from -20 degrees C to -65 degrees C. However, when the cells were frozen in liquid nitrogen (-196 degrees C), the cell survival significantly decreased.
Authors:
Guoqun Zhao; Gui Zhang
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2009-07-28
Journal Detail:
Title:  International journal of food microbiology     Volume:  135     ISSN:  1879-3460     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2009 Sep 
Date Detail:
Created Date:  2009-08-26     Completed Date:  2009-11-17     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  64-7     Citation Subset:  IM    
Affiliation:
Hebei University of Science and Technology, Shijiazhuang, 050018, China. gqzhao18@126.com
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MeSH Terms
Descriptor/Qualifier:
Colony Count, Microbial
Culture Media / chemistry
Fermentation
Food Additives / pharmacology
Food Microbiology
Freeze Drying*
Hydrogen-Ion Concentration
Lactic Acid / metabolism*
Leuconostoc / growth & development*,  metabolism*
Malates / metabolism*
Microbial Viability
Sodium Glutamate / pharmacology
Wine / microbiology*
Chemical
Reg. No./Substance:
0/Culture Media; 0/Food Additives; 0/Malates; 142-47-2/Sodium Glutamate; 50-21-5/Lactic Acid; 6915-15-7/malic acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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