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• W3039458209 startingPage "109507" @default.
• W3039458209 abstract "Herein we investigated the effects of heat shock treatment on the resistance of Lactobacillus acidophilus ATCC4356 to freeze-drying and the underlying mechanisms. We assessed the survival rate, cell morphology, enzyme activities, and metabolites in glycometabolism and energy metabolism. Heat shock treated at 45 °C for 30 min has increased the survival rate from 39.1% to 56.3% and had a certain protective effect on the integrity of the cell wall and membrane after freeze-drying. Activities of key enzymes, namely glucose-6-phosphate isomerase and lactate dehydrogenase in the glycolytic pathway; phosphoglucomutase, UDP-glucose pyrophosphorylase, and glycosyltransferases in the glycogen biosynthetic pathway; and Na+ -K+ -ATPase in energy metabolism were significantly altered. Further, the utilization rate of extracellular glucose in the broth decreased 7.59% but the conversion rate of intracellular glucose increased 24.04%, which led to the production of lactic acid and energy. Meanwhile, the production of polysaccharides with potential protectant function was increased by 47.6% and the proportion of glucose in the monosaccharide fraction decreased from 21% to 17%. However, the production of galactose increased from 17% to 26%, consequently enhancing the activities and survival rate of bacterial cells in a freeze-drying environment. This is the first study to determine the potential mechanisms and metabolic changes induced by heat shock treatment that make LAB tolerant to freeze-drying, and providing a new insight on the anti-adversity for LAB during the process." @default.
• W3039458209 created "2020-07-10" @default.
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• W3039458209 date "2020-10-01" @default.
• W3039458209 modified "2023-10-15" @default.
• W3039458209 title "Effects of heat shock treatment on the survival rate of Lactobacillus acidophilus after freeze-drying" @default.
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• W3039458209 doi "https://doi.org/10.1016/j.foodres.2020.109507" @default.
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