caa a22 4500 605505039 CHVBK 20210128100619.0 cr unu---uuuuu 210128e20150101xx s 000 0 eng 10.1007/s00253-014-6152-2 doi (NATIONALLICENCE)springer-10.1007/s00253-014-6152-2 Cyclopropanation of unsaturated fatty acids and membrane rigidification improve the freeze-drying resistance of Lactococcus lactis subsp. lactis TOMSC161 [Elektronische Daten] [H. Velly, M. Bouix, S. Passot, C. Penicaud, H. Beinsteiner, S. Ghorbal, P. Lieben, F. Fonseca] This work aimed at characterizing the biochemical and biophysical properties of the membrane of Lactococcus lactis TOMSC161 cells during fermentation at different temperatures, in relation to their freeze-drying and storage resistance. Cells were cultivated at two different temperatures (22 and 30°C) and were harvested at different growth phases (from the middle exponential phase to the late stationary phase). Bacterial membranes were characterized by determining the fatty acid composition, the lipid phase transition, and the membrane fluidity. Cultivability and acidification activity losses of L. lactis were quantified after freezing, drying, and 3months of storage. The direct measurement of membrane fluidity by fluorescence anisotropy was linked to lipid composition, and it was established that the cyclopropanation of unsaturated fatty acids with concomitant membrane rigidification during growth led to an increase in the freeze-drying and storage resistance of L. lactis. As expected, cultivating cells at a lower fermentation temperature than the optimum growth temperature induced a homeoviscous adaptation that was demonstrated by a lowered lipid phase transition temperature but that was not related to any improvement in freeze-drying resistance. L. lactis TOMSC161 was therefore able to develop a combined biochemical and biophysical response at the membrane level during fermentation. The ratio of cyclic fatty acids to unsaturated fatty acids (CFA/UFA) appeared to be the most relevant parameter associated with membrane rigidification and cell resistance to freeze-drying and storage. This study increased our knowledge about the physiological mechanisms that explain the resistance of lactic acid bacteria (LAB) to freeze-drying and storage stresses and demonstrated the relevance of complementary methods of membrane characterization. Springer-Verlag Berlin Heidelberg, 2014 Lactic acid bacteria nationallicence Fermentation nationallicence Fatty acid composition nationallicence Fluorescence anisotropy nationallicence Lipid phase transition nationallicence Acidification activity nationallicence Lyophilization nationallicence Velly H. CNIEL, 42 rue de Châteaudun, 75014, Paris, France aut Bouix M. AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut Passot S. AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut Penicaud C. INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut Beinsteiner H. INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut Ghorbal S. AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut Lieben P. INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut Fonseca F. INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/2(2015-01-01), 907-918 0175-7598 99:2<907 2015 99 253 https://doi.org/10.1007/s00253-014-6152-2 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-014-6152-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Velly H. CNIEL, 42 rue de Châteaudun, 75014, Paris, France aut NATIONALLICENCE 700 1- Bouix M. AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut NATIONALLICENCE 700 1- Passot S. AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut NATIONALLICENCE 700 1- Penicaud C. INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut NATIONALLICENCE 700 1- Beinsteiner H. INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut NATIONALLICENCE 700 1- Ghorbal S. AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut NATIONALLICENCE 700 1- Lieben P. INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut NATIONALLICENCE 700 1- Fonseca F. INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Avenue Lucien Brétignières, 78850, Thiverval-Grignon, France aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/2(2015-01-01), 907-918 0175-7598 99:2<907 2015 99 253