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Article Dans Une Revue Applied Microbiology and Biotechnology Année : 2019

Factors influencing the membrane fluidity and the impact on production of lactic acid bacteria starters

Résumé

Production of lactic acid bacteria starters for manufacturing food, probiotic and chemical products, requires the application of successive steps: fermentation, concentration, stabilisation and storage. Despite process optimization, losses of bacterial viability and functional activities are observed after stabilisation and storage steps due to cell exposure to environmental stresses (thermal, osmotic, mechanical, and oxidative). Bacterial membrane is the primary target for injury and its damage is highly dependent on its physical properties and lipid organization. Membrane fluidity is a key property for maintaining cell functionality, and depends on lipid composition and cell environment. Extensive evidence has been reported on changes in membrane fatty acyl chains when modifying fermentation conditions. However, a deep characterization of membrane physical properties and their evolution following production processes is scarcely reported. Therefore, the aims of this mini-review are: i) to define the membrane fluidity and the methods used to assess it; and ii) to summarize the effect of environmental conditions on membrane fluidity and the resulting impact on the resistance of lactic acid bacteria to the stabilisation processes. This will make it possible to highlight existing gaps of knowledge and opens up novel approaches for future investigations.
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Dates et versions

hal-03824544 , version 1 (21-10-2022)

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Fernanda Fonseca, Caroline Pénicaud, E. Elizabeth Tymczyszyn, Andrea Gómez-Zavaglia, Stephanie Passot. Factors influencing the membrane fluidity and the impact on production of lactic acid bacteria starters. Applied Microbiology and Biotechnology, 2019, 103 (17), pp.6867-6883. ⟨10.1007/s00253-019-10002-1⟩. ⟨hal-03824544⟩
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