Mg2+ improves the thermotolerance of probiotic Lactobacillus rhamnosus GG, Lactobacillus casei Zhang and Lactobacillus plantarum P-8

Y. Yang (1) , Song Huang (2, 3) , J. Wang (3) , Gwénaël Jan (2) , Romain Jeantet (2) , X.D. Chen (3, 1)

1 Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering
2 STLO - Science et Technologie du Lait et de l'Oeuf
3 Suzhou Key Lab of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science

Significance and Impact of the Study: In order to improve the productivity and stability of live probiotics, extensive investigations have been carried out to improve thermotolerance of probiotics. However, most of these studies focused on the effects of carbohydrates, proteins or amino acids. The roles of inorganic salts in various food materials, which have rarely been reported, should be considered when incorporating probiotics into these foods. In this study, Mg2+ was found to play a significant role in the thermotolerance of probiotic lactobacilli. A novel strategy may be available in the near future by employing magnesium salts as protective agents of probiotics during manufacturing process

Mots clés: inorganic salts; magnesium; probiotics; recovery; probiotic; protein; amino acid; magnesium chloride

Mots clés: thermotolérance; processus industriel; probiotique; lactobacillus plantarum; carbohydrate; protéine; acide aminé; chlorure de magnesium

Domaines: Microbiologie et Parasitologie; Ingénierie des aliments; Alimentation et Nutrition

Y. Yang, Song Huang, J. Wang, Gwénaël Jan, Romain Jeantet, et al.. Mg2+ improves the thermotolerance of probiotic Lactobacillus rhamnosus GG, Lactobacillus casei Zhang and Lactobacillus plantarum P-8. Letters in Applied Microbiology, 2017, 64, ⟨10.1111/lam.12716⟩. ⟨hal-01484840⟩