Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization

Eliana dos Santos Leandro; Graciela Kunrath Lima; Antônio Fernandes de Carvalho; Odilon Gomes Pereira; Célia Alencar de Moraes

doi:doi:10.11648/j.ijnfs.20140305.15

Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization

Eliana dos Santos Leandro, Graciela Kunrath Lima, Antônio Fernandes de Carvalho, Odilon Gomes Pereira, Célia Alencar de Moraes

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)

Received: 11 January 2014 Accepted: 20 August 2014 Published: 30 August 2014

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Abstract

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.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)
DOI	10.11648/j.ijnfs.20140305.15
Page(s)	391-396
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Lactococcus Lactis, Lyophilization, Viability, Flow Cytometry

References

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APA Style

Eliana dos Santos Leandro, Graciela Kunrath Lima, Antônio Fernandes de Carvalho, Odilon Gomes Pereira, Célia Alencar de Moraes. (2014). Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization. International Journal of Nutrition and Food Sciences, 3(5), 391-396. https://doi.org/10.11648/j.ijnfs.20140305.15

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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. Int. J. Nutr. Food Sci. 2014, 3(5), 391-396. doi: 10.11648/j.ijnfs.20140305.15

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AMA Style

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. Int J Nutr Food Sci. 2014;3(5):391-396. doi: 10.11648/j.ijnfs.20140305.15

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@article{10.11648/j.ijnfs.20140305.15,
  author = {Eliana dos Santos Leandro and Graciela Kunrath Lima and Antônio Fernandes de Carvalho and Odilon Gomes Pereira and Célia Alencar de Moraes},
  title = {Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5},
  pages = {391-396},
  doi = {10.11648/j.ijnfs.20140305.15},
  url = {https://doi.org/10.11648/j.ijnfs.20140305.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.15},
  abstract = {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.},
 year = {2014}
}

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TY - JOUR
T1 - Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization
AU - Eliana dos Santos Leandro
AU - Graciela Kunrath Lima
AU - Antônio Fernandes de Carvalho
AU - Odilon Gomes Pereira
AU - Célia Alencar de Moraes
Y1 - 2014/08/30
PY - 2014
N1 - https://doi.org/10.11648/j.ijnfs.20140305.15
DO - 10.11648/j.ijnfs.20140305.15
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 391
EP - 396
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20140305.15
AB - 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.
VL - 3
IS - 5
ER -

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Author Information

Eliana dos Santos Leandro

Departamento de Microbiologia, Universidade Federal de Vi?osa, Vi?osa, Brazil
Graciela Kunrath Lima

Departamento de Medicina Veterinária Preventiva, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
Antônio Fernandes de Carvalho
Odilon Gomes Pereira

Departamento de Zootecnia, Universidade Federal de Vi?osa, Vi?osa, Brazil
Célia Alencar de Moraes

Departamento de Microbiologia, Universidade Federal de Vi?osa, Vi?osa, Brazil

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APA Style

Eliana dos Santos Leandro, Graciela Kunrath Lima, Antônio Fernandes de Carvalho, Odilon Gomes Pereira, Célia Alencar de Moraes. (2014). Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization. International Journal of Nutrition and Food Sciences, 3(5), 391-396. https://doi.org/10.11648/j.ijnfs.20140305.15

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ACS Style

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. Int. J. Nutr. Food Sci. 2014, 3(5), 391-396. doi: 10.11648/j.ijnfs.20140305.15

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AMA Style

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. Int J Nutr Food Sci. 2014;3(5):391-396. doi: 10.11648/j.ijnfs.20140305.15

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@article{10.11648/j.ijnfs.20140305.15,
  author = {Eliana dos Santos Leandro and Graciela Kunrath Lima and Antônio Fernandes de Carvalho and Odilon Gomes Pereira and Célia Alencar de Moraes},
  title = {Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5},
  pages = {391-396},
  doi = {10.11648/j.ijnfs.20140305.15},
  url = {https://doi.org/10.11648/j.ijnfs.20140305.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.15},
  abstract = {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.},
 year = {2014}
}

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