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Survival Rate Analysis of Freeze-Dried Lactic Acid Bacteria Using the Arrhenius and z-Value Models

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Abstract:

The survival rate of five freeze-dried bacteria species, Lactobacillus plantarum, Lactobacillus pentosus, Weisella paramesenteroides, Leuconostoc mesenteroides, and Lactobacillus fermentum, was described in terms of reaction rate constants (D or k) and temperature sensitivity of rate constants (z or Ea ). The freeze-dried strains were stored under vacuum at 55, 37, and 4°C for 168 h, 17 days, and 2 months, respectively. D-values decreased and k increased with an increase of the storage temperature. Neither the z-value nor the inactivation energy (Ea ) of the reaction was significantly different (P > 0.05) for all the strains, suggesting that thermal inactivation of the freeze-dried lactic acid bacteria may occur by the same mechanism. Therefore, it was possible to compare rate constants of survival for the freeze-dried strains studied.

Document Type: Research Article

Affiliations: 1: Centre Wallon de Biologie Industrielle, Service de Technologie Microbienne, Université de Liège, Sart Tilman, B40, B-4000 Liège, Belgium 2: Unité de Technologie des Industries Agro-alimentaires, Faculté Universitaire des Sciences Agronomiques de Gembloux, B-5030 Gembloux, Belgium 3: Federal Research Centre for Nutrition and Food, Institute of Hygiene and Toxicology, Haid-und Neu-Strasse 9, D-76131 Karlsruhe, Germany 4: Centre Wallon de Biologie Industrielle, Service de Technologie Microbienne, Université de Liège, Sart Tilman, B40, B-4000 Liège, Belgium; Unité des Bio-industries, Faculté Universitaire des Sciences Agronomiques de Gembloux, B-5030 Gembloux, Belgium

Publication date: February 1, 2008

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