Department of Food Science, Faculty of Agricultural Science, University of Foggia, Italy.
Int J Food Microbiol. 2010 Aug 15;142(1-2):242-6. doi: 10.1016/j.ijfoodmicro.2010.05.030. Epub 2010 Jun 12.
This study reports on the investigation on the effects of the conditions used throughout the step of biomass production on the survival of Lactobacillus plantarum loaded into alginate gels. L. plantarum was grown under different conditions (MRS or a laboratory medium-LB(2)-at acidic or alkaline pHs, with NaCl, phenols, vitamins or amino acids) and immobilized in sodium alginate; cell number was evaluated throughout the storage and death (delta(stand)) and first-reduction times (delta) were calculated. The storage of alginate gels at 4 degrees C prolonged cell viability up to 60 days (ca. 20 days for cells produced in MRS and stored at 30 degrees C); however, a similar prolongation was achieved for cells produced in LB(2) adjusted to pH 5.0 and 9.0 or added with amino acids (death time>50-60 days).
本研究报告了在生物量生产阶段中使用的条件对载入藻酸盐凝胶中的植物乳杆菌存活的影响。植物乳杆菌在不同条件下（MRS 或实验室培养基-LB(2)-在酸性或碱性 pH 值下，添加 NaCl、苯酚、维生素或氨基酸）生长，并固定在海藻酸钠中；通过检测储存过程中的细胞数量来评估细胞的死亡情况（delta(stand)），并计算首次减少时间（delta）。在 4°C 下储存藻酸盐凝胶可将细胞存活率延长至 60 天（在 30°C 下生产的细胞约为 20 天）；然而，对于在 LB(2)中生产并调节至 pH 值为 5.0 和 9.0 或添加氨基酸的细胞，也可以实现类似的延长（死亡时间>50-60 天）。
