A case study on stress preconditioning of a Lactobacillus strain prior to freeze-drying

作者：Bergenholtz Asa Schoug; Wessman Per; Wuttke Anne; Hakansson Sebastian^*

来源：Cryobiology, 2012, 64(3): 152-159.

DOI：10.1016/j.cryobiol.2012.01.002

• Lactobacillus
• Betaine
• Sucrose
• Glass transition
• Crystallization
• Freeze-drying
• Lyophilization
• Protection
• Survival
• Solid-state characterization

Freeze-drying of bacterial cells with retained viability and activity after storage requires appropriate formulation, i.e. mixing of physiologically adapted cell populations with suitable protective agents, and control of the freeze-drying process. Product manufacturing may alter the clinical effects of probiotics and it is essential to identify and understand possible factor co-dependencies during manufacturing. The physical solid-state behavior of the formulation and the freeze-drying parameters are critical for bacterial survival and thus process optimization is important, independent of strain. However, the maximum yield achievable is also strain-specific and strain survival is governed by e.g. medium, cell type, physiological state, excipients used, and process. The use of preferred compatible solutes for cross-protection of Lactobacilli during industrial manufacturing may be a natural step to introduce robustness, but knowledge is lacking on how compatible solutes, such as betaine, influence formulation properties and cell survival. This study characterized betaine formulations, with and without sucrose, and tested these with the model lactic acid bacteria Lactobacillus coryniformis Si3. Betaine alone did not act as a Iyo-protectant and thus betaine import prior to freeze-drying should be avoided. Differences in protective agents were analyzed by calorimetry, which proved to be a suitable tool for evaluating the characteristics of the freeze-dried end products.

• 出版日期2012-6