Browse > Article
http://dx.doi.org/10.9721/KJFST.2022.54.2.224

Application of turanose as a cryoprotectant for the improvement of Baker's yeast storability  

Bae, Go-Eun (Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University)
Choi, Seong-Won (Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University)
Lee, Byung-Hoo (Department of Food Science and Biotechnology, Gachon University)
Yoo, Sang-Ho (Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University)
Publication Information
Korean Journal of Food Science and Technology / v.54, no.2, 2022 , pp. 224-227 More about this Journal
Abstract
In this study, the protective effects of turanose on Saccharomyces cerevisiae (Baker's yeast) were examined during the freeze-drying process to evaluate the feasibility of utilizing turanose as a novel cryoprotectant. The survival rate of the Baker's yeast cells improved substantially with a cryoprotective medium containing turanose in a substitution-dependent manner. In accordance with these survival rates, the yeast cell surfaces became smoother as the turanose content increased. Turanose with skim milk maintained the viability of the Baker's yeast, which improved substantially upon storage at -20℃. Thus, it is thought that turanose will exhibit excellent preservation effects during the distribution of Baker's yeast. Finally, these results suggest that turanose has the potential to be used as a novel cryoprotectant against various microorganisms.
Keywords
turanose; cryoprotectant; Saccharomyces cerevisiae; freeze-drying;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Wang R, Bae JS, Kim JH, Kim BS, Yoon SH, Park CS, Yoo SH. Development of an efficient bioprocess for turanose production by sucrose isomerisation reaction of amylosucrase. Food Chem. 132: 773-779 (2012)   DOI
2 Leslie SB, Israeli E, Lighthart B, Crowe JH, Crowe LM. Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying. Appl. Environ. Microbiol. 61: 3592-3597 (1995)   DOI
3 Meng X, Stanton C, Fitzgerald G, Daly C, Ross R. Anhydrobiotics: The challenges of drying probiotic cultures. Food Chem. 106: 1406-1416 (2008)   DOI
4 Abadias M, Benabarre A, Teixido N, Usall J, Vinas I. Effect of freeze drying and protectants on viability of the biocontrol yeast Candida sake. Int. J. Food Microbiol. 65: 173-182 (2001)   DOI
5 Carvalho AS, Silva J, Ho P, Teixeira P, Malcata FX, Gibbs P. Survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectants. Biotechnol. Lett. 24: 1587-1591 (2002)   DOI
6 Hino A, Mihara K, Nakashima K, Takano H. Trehalose levels and survival ratio of freeze-tolerant versus freeze-sensitive yeasts. Appl. Environ. Microbiol. 56: 1386-1391 (1990)   DOI
7 Jalali M, Abedi D, Varshosaz J, Najjarzadeh M, Mirlohi M, Tavakoli N. Stability evaluation of freeze-dried Lactobacillus paracasei subsp. tolerance and Lactobacillus delbrueckii subsp. bulgaricus in oral capsules. Res. Pharm. Sci. 7: 31-36 (2012)
8 Miyamoto-Shinohara Y, Imaizumi T, Sukenobe J, Murakami Y, Kawamura S, Komatsu Y. Survival rate of microbes after freezedrying and long-term storage. Cryobiology. 41: 251-255 (2000)   DOI
9 Morgan CA, Herman N, White PA, Vesey G. Preservation of microorganisms by drying; A review. J. Microbiol. Methods. 66: 183-193 (2006)   DOI
10 Park MO, Lee BH, Lim E, Lim JY, Kim Y, Park CS, Lee HG, Kang HK, Yoo SH. Enzymatic process for high-yield turanose production and its potential property as an adipogenesis regulator. J. Agric. Food Chem. 64: 4758-4764 (2016)   DOI
11 Potts M. Desiccation tolerance of prokaryotes. Microbiol. Rev. 58: 755-805 (1994)   DOI
12 Pringle MJ CD. Biomembrane structure and effects of temperature. 21-37. In: Effects of Low Temperatures on Biological Membranes. C. A. Morris GJ. Academic Press, New York, USA. 21-37 (1981).