[en] The protective effects of the fatty acid composition and membrane action of the acidification activity of two strains of Lactobacillus
kept at 20◦C were studied. The addition of sorbitol, monosodium glutamate and glycerol during storage is causing the decline
of acidification and increased concentrations of unsaturated fatty acids observed in both strains. The addition of sorbitol and
monosodium glutamate does not alter the fatty acid composition, whatever the strain, but increases the resistance to freeze-drying
of L. plantarum CWBI-B1419 and improves survival during storage. The addition of these preservatives and decreased activity of
acidification improves the ratio unsaturated. These results indicate that the survival during storage and freeze-drying resistance
are closely related to the composition of membrane fatty acids. This behaviour can be interpreted as an adaptation of L. plantarum
B1419-CWBI supplemented by cryoprotectant additives such as sorbitol or monosodium glutamate sorbitol and monosodium
glutamate as an additive. L. plantarum CWBI-B1419 presents a greater adaptation to culture conditions than L. paracasei ssp.
paracasei LMG9192T.
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