Usage of ectoine as a cryoprotectant for cryopreservation of lactic acid bacteria

Abstract

Streptococcus thermophilus, the only Streptococcus species considered Generally Recognized Safe, has been used widely in the food industry. This bacterium is one of the most valuable industrial lactic acid bacterial species. Due to the importance of this bacterium in industrial applications, it should be stored for a long time without losing its metabolic properties. The present study aimed to investigate the cryoprotectant effect of three compatible solutes (ectoine, trehalose, and sucrose) on bacterial cells stored at different temperatures (frozen at -80 degrees C or freeze-dried and subsequently stored at +4, -20, and -80 degrees C) for three months. The bacterial cells were tested for cell viability, bile salt tolerance, and lactic acid production before and after processing. The highest cell viability, bile salt tolerance, and lactic acid production were obtained with ectoine and under frozen (storage at -80 degrees C) conditions. In freeze-dried and subsequently stored at various temperatures, the best preservation was obtained at -80 degrees C, followed by -20 degrees C and +4 degrees C. Moreover, when ectoine's preservation potential was compared to other cryoprotectants, ectoine showed the highest preservation, followed by trehalose and sucrose. Although ectoine has a variety of qualities that have been proven, in the current work, we have shown for the first time that ectoine has cryoprotectant potential in yogurt starter cultures (S. thermophilus).