Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough

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dc.authoridGul, Latife Betul/0000-0002-4732-7727
dc.authoridGul, Osman/0000-0003-1620-4246
dc.authoridCon, Ahmet Hilmi/0000-0002-1225-0133
dc.contributor.authorGul, Latife Betul
dc.contributor.authorGul, Osman
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorDertli, Enes
dc.contributor.authorCon, Ahmet Hilmi
dc.date.accessioned2024-10-04T18:52:33Z
dc.date.available2024-10-04T18:52:33Z
dc.date.issued2020
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, various kinds of cryoprotectant (skim milk, lactose, and sucrose) formulations were tested to enhance the survival of Lactobacillus brevis ED25 after freezing and freeze-drying. A Box-Behnken experimental design was used to optimize cryoprotective medium and the highest cell survival was observed with the 17.28% skim milk, 2.12% lactose, and 10% sucrose cryoprotectant as the optimum condition. The structural and physicochemical characteristics of freeze-dried powder were acceptable for application with regards to particle surface morphology, moisture and water activity (A(w)), glass transition temperature (Tg), Fourier transform infrared spectra, X-ray structure, and also storage stability under the refrigeration and room temperature conditions. Accelerated storage test based on Arrhenius equation could be used to predict the freeze-dried bacterial shelf life but only with a certain degree of predictability for long-term storage. The acidification kinetics of fresh and stored culture in sourdough fermentation was also described on the basis of the Gompertz equation. Practical applications Freezing and storage are crucial factors for the viability and acidification power of starter culture. Therefore, various types and concentrations of cryoprotectants have been used to preserve the microorganisms. L. brevis ED25 has been a good potential for the manufacture of industrial sourdoughs and this research has aimed to investigate long-term protective effects of optimum cryoprotectant formulations on the viability of bacteria and also determine the acidification power in sourdough. The results showed the potential value of freeze-dried L. brevis ED25 culture for commercialization.en_US
dc.description.sponsorshipTurkish Scientific and Technical Research Council (TUBITAK) [TOVAG 117O159]en_US
dc.description.sponsorshipThis research project was founded by Turkish Scientific and Technical Research Council (TUBITAK) with a project number of TOVAG 117O159.en_US
dc.identifier.doi10.1111/jfpp.14400
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85079726695en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.14400
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3549
dc.identifier.volume44en_US
dc.identifier.wosWOS:000513561000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPhysical-Propertiesen_US
dc.subjectSurvivalen_US
dc.subjectPlantarumen_US
dc.subjectMicroencapsulationen_US
dc.subjectBulgaricusen_US
dc.subjectRhamnosusen_US
dc.subjectBacteriaen_US
dc.subjectAciden_US
dc.subjectCryopreservationen_US
dc.subjectAcidophilusen_US
dc.titleOptimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdoughen_US
dc.typeArticleen_US

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