Layer-by-Layer (LbL) self-assembly encapsulation is a promising technology for the protection and delivery of lactic acid bacteria. However, laboratory-scale encapsulation is often time-consuming, involves intensive protocols tailored for small-scale operations, requires substantial amounts of energy and water, and results in a low yield of encapsulated biomass. Scaling-up this process to a bench-bioreactor scale is not simply a matter of increasing culture volume as different key parameters (not particularly relevant at lab scale) become critical, including biomass production, the number of polymer layers, and the biomass-to-polymer mass ratio.
View Article and Find Full Text PDFPreserving microbial ecosystems obtained from traditional cheese-making processes is crucial to safeguarding the biodiversity of microbial cheese communities and thus ensuring that the high flavor quality of traditional cheeses is maintained. Few protocols have been proposed for the long-term storage of microbial consortia. This work aimed to develop preservation methods to stabilize the entire microbial community in smear-ripened cheese without multiplication or isolation.
View Article and Find Full Text PDFLactobacillus delbrueckii subsp. bulgaricus and Lactiplantibacillus plantarum are two lactic acid bacteria (LAB) widely used in the food industry. The objective of this work was to assess the resistance of these bacteria to freeze- and spray-drying and study the mechanisms involved in their loss of activity.
View Article and Find Full Text PDFLigilactobacillus salivarius is a lactic acid bacterium exhibiting several health benefits. However, it is sensitive to freeze-drying and storage in the dried state, thus limiting its commercial exploitation. Our objective was to identify markers of cell resistance by applying multiscale characterization to L.
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