Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization
International Journal of Nutrition and Food Sciences
Volume 3, Issue 5, September 2014, Pages: 391-396
Received: Jan. 11, 2014;
Accepted: Aug. 20, 2014;
Published: Aug. 30, 2014
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Eliana dos Santos Leandro, Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, Brazil
Graciela Kunrath Lima, Departamento de Medicina Veterinária Preventiva, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
Antônio Fernandes de Carvalho, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil
Odilon Gomes Pereira, Departamento de Zootecnia, Universidade Federal de Viçosa, Viçosa, Brazil
Célia Alencar de Moraes, Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, Brazil
Lactococcus lactis strains tolerance to the lyophilization process is one of the criteria used during the selection of starter cultures in cheese production. The viability of L. lactis strains isolated from silage and milk after the lyophilization process was evaluated in the present study by flow cytometry and cell plate counting. The LIVE/DEAD BacLightTM kit, which contains the dyes SYTO 9 and propidium iodide, was used to stain the cells for flow cytometry analysis. The dried cells were also plated on M17 agar and incubated at 30 °C for 24 hours. The strain L. lactis LBU.1, isolated from buffalo milk, showed the highest tolerance to the lyophilization process, according to flow cytometry and cell plate counting. Although the strains of L. lactis isolated from silage were not the most resistant to the lyophilization process, it is noteworthy that, compared to strains isolated from conventional sources such as cow and goat milk, L. lactis strains from silage showed higher tolerance to the lyophilization process.
Eliana dos Santos Leandro,
Graciela Kunrath Lima,
Antônio Fernandes de Carvalho,
Odilon Gomes Pereira,
Célia Alencar de Moraes,
Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization, International Journal of Nutrition and Food Sciences.
Vol. 3, No. 5,
2014, pp. 391-396.
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