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

FONSECA, FERNANDA; PÉNICAUD, CAROLINE; TYMCZYSZYN, E. ELIZABETH; GÓMEZ-ZAVAGLIA, ANDREA; PASSOT, STÉPHANIE

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

SPRINGER

Año: 2019 vol. 103 p. 6867 - 6883

0175-7598

Production of lactic acid bacteria starters for manufacturing food, probiotic, and chemical products requires the application ofsuccessive steps: fermentation, concentration, stabilization, and storage. Despite process optimization, losses of bacterial viabilityand functional activities are observed after stabilization 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 onits physical properties and lipid organization. Membrane fluidity is a key property for maintaining cell functionality, and dependson lipid composition and cell environment. Extensive evidence has been reported on changes in membrane fatty acyl chainswhenmodifying fermentation conditions. However, a deep characterization of membrane physical properties and their evolutionfollowing production processes is scarcely reported. Therefore, the aims of this mini-review are (i) to define the membranefluidity and the methods used to assess it and (ii) to summarize the effect of environmental conditions on membrane fluidity andthe resulting impact on the resistance of lactic acid bacteria to the stabilization processes. This will make it possible to highlightexisting gaps of knowledge and opens up novel approaches for future investigations.