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How does the metabolism of freeze-dried bacteria differ from that of fresh bacteria?

16S ribosomal RNA

Magnetotactic bacteria

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Metabolism in freeze-dried bacteria differs from fresh bacteria due to environmental influences. Freeze-drying can impact the metabolic activity of bacteria, affecting their sugar utilization and salt tolerance. In non-growing bacteria, metabolism remains active, with ATP demand driving metabolic processes. Additionally, the structure and magnetic properties of freeze-dried Magnetospirillum gryphiswaldense bacteria remain intact, showcasing preserved functionality even after freeze-drying. Techniques have been developed to characterize freeze-dried bacteria at high resolution, such as thickness determination of graphene flakes and studying interactions between magnetic beads and DNA coils in freeze-dried samples. The availability and distribution of substrates also play a crucial role in regulating bacterial metabolism, influencing community composition and functioning.

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Open access•Journal Article•DOI Isolation of Bacteria from Freeze-Dried Samples and the Functional Characterization of Species-Specific Lactic Acid Bacteria with a Comparison of Wild and Captive Proboscis Monkeys Nami Suzuki–Hashido, Sayaka Tsuchida, Akinori Azumano, Benoit Goossens, Diana A. Ramirez Saldivar, Danica J. Stark, Augustine Tuuga, Kazunari Ushida, Ikki Matsuda - Show less +8 more 31 May 2023-Microorganisms	Freeze-dried bacteria from wild proboscis monkeys showed more diverse sugar utilization and lower salt tolerance compared to fresh bacteria from captive monkeys, likely due to different feeding conditions.
Open access•Journal Article•DOI Probing the stability and magnetic properties of magnetosome chains in freeze-dried magnetotactic bacteria Philipp Bender, Lourdes Marcano, Lourdes Marcano, Iñaki Orue, Diego Alba Venero, Dirk Honecker, Luis Fernández Barquín, Alicia Muela, Alicia Muela, M. Luisa Fdez-Gubieda, M. Luisa Fdez-Gubieda - Show less +10 more 17 Mar 2020 12 Citations	Not addressed in the paper.
Journal Article•DOI Impact of matrix properties on the survival of freeze-dried bacteria. Per Wessman, Denny Mahlin, Sultan Akhtar, Stefano Rubino, Klaus Leifer, Vadim G. Kessler, Sebastian Håkansson - Show less +6 more 01 Nov 2011-Journal of the Science of Food and Agriculture 36 Citations	Not addressed in the paper.
Open access•Journal Article•DOI Methane oxidation at the water-ice interface of an ice-covered lake Monica Ricão Canelhas, Blaize A. Denfeld, Gesa A. Weyhenmeyer, David Bastviken, Stefan Bertilsson - Show less +4 more 01 Nov 2016-Limnology and Oceanography 41 Citations	Not addressed in the paper.
Open access•Journal Article•DOI Metabolism of non-growing bacteria. Martin Lempp, Paul Lubrano, Gert Bange, Hannes Link - Show less +3 more 26 Nov 2020-Biological Chemistry 27 Citations	Not addressed in the paper.

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Is the water activity of freeze dried Lactobacillus related to the viability of the bacteria?5 answersThe water activity of freeze-dried Lactobacillus is related to the viability of the bacteria. Casein-enriched cultures, which had high water activity, maintained high viability during storage. The addition of casein protein increased the degradation temperature of the cultures, indicating improved preservation of viability. The use of whey and sucrose as cryoprotectants also improved bacterial viability during freeze-drying and storage. Environmental stresses such as pH, temperature, and CO2 concentration can enhance the survival rate of Lactobacillus during freeze-drying, resulting in increased viability. The choice of pre-freezing temperature also affects the survival rate of Lactobacillus during freeze-drying, with different strains having different optimal temperatures. Overall, the water activity of freeze-dried Lactobacillus is influenced by various factors such as the composition of the culture medium, cryoprotectants used, and environmental conditions, which in turn affect the viability of the bacteria.

How does the water activity of dried Lactobacillus change with different temperatures of prefreezing?4 answersThe water activity of dried Lactobacillus is influenced by the prefreezing temperature. Different prefreezing temperatures can affect the survival and stability of the bacteria during drying and storage. The survival of Lactobacillus acidophilus was found to be higher when freeze-dried in a lactose matrix compared to a sucrose matrix. The water activity of the dry product was also affected by the sucrose concentration, with a decrease in water crystallization and an increase in water activity with higher sucrose concentrations. Additionally, the viability of Lactobacillus rhamnosus GG in a dry food matrix was strongly dependent on water activity, with lower water activity values offering better shelf life. The critical water activity for maintaining the survival of encapsulated Lactobacillus paracasei subsp. paracasei LBC81 was found to be 0.536. Overall, the water activity of dried Lactobacillus can be influenced by various factors, including the prefreezing temperature and the composition of the matrix.

How does temperature of vaporization in Flash Freeze Drying influence viabilily of lactobacillus during storage of?5 answersThe temperature of vaporization in flash freeze drying has a significant influence on the viability of lactobacillus during storage. Lower temperatures during the vaporization process result in higher cell survival rates. For example, in the study by Albadran et al., it was observed that fluid bed drying at lower temperatures (4 and 30°C) resulted in better survival of encapsulated cells compared to freeze drying. Similarly, in the study by Tang et al., maltodextrin showed higher protective ability for spray- and freeze-dried cells at lower temperatures (4 and 25°C). Additionally, in the study by Stobińska et al., the preservation of bacteria was improved when the freeze-dried lyophilisate was not exposed to higher temperatures and humidity during storage. Therefore, maintaining lower temperatures during the vaporization process in flash freeze drying can enhance the viability of lactobacillus during storage.

How many nutrients does the freeze-drying method preserve?4 answersThe freeze-drying method preserves a significant number of nutrients. The freeze-dried honey powder with rich nutrients preserves the nutrients of honey and has various functions such as strengthening the spleen, promoting digestion, and enhancing immunity. The freeze-drying method for pomegranate seeds effectively keeps the nutrient substances of the seeds, including amino acids, vitamin C, total sugar, and total acid. The freeze-drying method for aquatic products minimizes nutritive loss and maintains the umami and appearance of the products. The freeze-drying process for meconium and regular fecal samples improves the determination efficiency of Bifidobacterium and preserves the compositions of most gut metabolites. The nutrient freeze-drying production method protects the active components of nutritious oil and fat-soluble nutrients, achieving good stability and a long shelf life.

What is freeze-drying food processing and how does it work?4 answersFreeze-drying is a food processing technique that involves removing water from a product after it is frozen and placed under a vacuum. This process consists of three stages: freezing, primary drying (sublimation), and secondary drying (desorption). During freezing, the food is frozen to well below 0°F, which helps in the efficiency of the subsequent steps. In the primary drying stage, the frozen food is subjected to vacuum drying, where the air and water vapor are removed from the food processing chamber using a vacuum pump. This includes removing the water vapor that was once inside the food. Finally, in the secondary drying stage, the food is dried enough to allow for safe storage at room temperature. Freeze-drying preserves the original texture, flavor, and nutrition of the food, making it a popular method for food preservation.

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