{"id":4164,"date":"2026-03-25T09:44:14","date_gmt":"2026-03-25T09:44:14","guid":{"rendered":"https:\/\/www.sus-mirri.it\/2026\/03\/freeze-drying-effects-on-viability-and-cellular-stability-in-a-subset-of-sourdough-lactic-acid-bacteria-strains-2\/"},"modified":"2026-03-25T09:44:14","modified_gmt":"2026-03-25T09:44:14","slug":"freeze-drying-effects-on-viability-and-cellular-stability-in-a-subset-of-sourdough-lactic-acid-bacteria-strains-2","status":"publish","type":"post","link":"https:\/\/www.sus-mirri.it\/it\/2026\/03\/freeze-drying-effects-on-viability-and-cellular-stability-in-a-subset-of-sourdough-lactic-acid-bacteria-strains-2\/","title":{"rendered":"Freeze-Drying Effects on Viability and Cellular Stability in a Subset of Sourdough Lactic Acid Bacteria Strains"},"content":{"rendered":"\n<p>Musi, V., Aiello, E., Arena, M. P., De Vero, L., Pulvirenti, A., &amp; Gullo, M. 2026 Freeze-Drying Effects on Viability and Cellular Stability in a Subset of Sourdough Lactic Acid Bacteria Strains. Current Microbiology 83(1), 76\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/41379211\/\">https:\/\/doi.org\/10.1007\/s00284-025-04673-5cheese<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Abstract<\/h2>\n\n\n\n<p>Microbial resources are essential for food biotechnology, where they contribute to product quality, process efficiency, and safety. Their long-term preservation is critical for culture collections (CCs) and microbial biological resource centers (mBRCs). This study investigates the effects of freeze-drying on five lactic acid bacteria (LAB) strains from the Unimore Microbial Culture Collection (UMCC), comparing non-lyophilized and lyophilized cultures under two pre-freezing protocols: overnight incubation at -20 \u00b0C (PF-20) and 2-hour incubation at -80 \u00b0C (PF-80). Viability, fermentative performance, metabolite production, and cell integrity were assessed using microbial counts, HPLC profiling, and SEM imaging, respectively. Lactiplantibacillus plantarum UMCC 2996 maintained over 95% viability and stable fermentative traits across all conditions. In contrast, Fructilactobacillus sanfranciscensis UMCC 2990 and Leuconostoc citreum UMCC 3011 showed significant viability losses (down to 54.45% and 73.89%, respectively) and altered metabolic profiles, particularly under PF-80. SEM analysis confirmed structural damage in sensitive strains, with visible cellular debris and membrane wrinkling. This study provides novel perspectives on the customized assessment of freeze-drying protocols for sourdough-derived LAB strains with industrial potential, confirming the need for tailored preservation strategies to ensure the long-term functionality of LAB strains in CCs and mBRCs.<\/p>\n\n\n\n<p>Read more at: <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/41379211\/\">https:\/\/pubmed.ncbi.nlm.nih.gov\/41379211\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Musi, V., Aiello, E., Arena, M. P., De Vero, L., Pulvirenti, A., &amp; Gullo, M. 2026 Freeze-Drying Effects on Viability and Cellular Stability in a Subset of Sourdough Lactic Acid Bacteria Strains. Current Microbiology 83(1), 76\u00a0https:\/\/doi.org\/10.1007\/s00284-025-04673-5cheese Abstract Microbial resources are essential for food biotechnology, where they contribute to product quality, process efficiency, and safety. Their [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":4162,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_uag_custom_page_level_css":"","footnotes":""},"categories":[58],"tags":[],"class_list":["post-4164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-it"],"uagb_featured_image_src":{"full":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4.png",1080,1080,false],"thumbnail":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4-150x150.png",150,150,true],"medium":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4-300x300.png",300,300,true],"medium_large":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4-768x768.png",768,768,true],"large":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4-1024x1024.png",1024,1024,true],"1536x1536":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4.png",1080,1080,false],"2048x2048":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4.png",1080,1080,false],"blade-grve-large-rect-horizontal":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4-1080x658.png",1080,658,true],"blade-grve-small-square":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4-600x600.png",600,600,true],"blade-grve-small-rect-horizontal":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4-800x600.png",800,600,true],"blade-grve-small-rect-horizontal-wide":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4-800x450.png",800,450,true],"blade-grve-small-rect-vertical":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4-600x800.png",600,800,true],"blade-grve-medium-rect-vertical":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4-560x1080.png",560,1080,true],"blade-grve-medium-square":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4.png",1080,1080,false],"blade-grve-fullscreen":["https:\/\/www.sus-mirri.it\/wp-content\/uploads\/2026\/03\/SUS-MIRRI-4.png",1080,1080,false]},"uagb_author_info":{"display_name":"Maria Gullo","author_link":"https:\/\/www.sus-mirri.it\/it\/author\/maria-gullo\/"},"uagb_comment_info":0,"uagb_excerpt":"Musi, V., Aiello, E., Arena, M. P., De Vero, L., Pulvirenti, A., &amp; Gullo, M. 2026 Freeze-Drying Effects on Viability and Cellular Stability in a Subset of Sourdough Lactic Acid Bacteria Strains. Current Microbiology 83(1), 76\u00a0https:\/\/doi.org\/10.1007\/s00284-025-04673-5cheese Abstract Microbial resources are essential for food biotechnology, where they contribute to product quality, process efficiency, and safety. Their&hellip;","_links":{"self":[{"href":"https:\/\/www.sus-mirri.it\/it\/wp-json\/wp\/v2\/posts\/4164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sus-mirri.it\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sus-mirri.it\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sus-mirri.it\/it\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sus-mirri.it\/it\/wp-json\/wp\/v2\/comments?post=4164"}],"version-history":[{"count":0,"href":"https:\/\/www.sus-mirri.it\/it\/wp-json\/wp\/v2\/posts\/4164\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sus-mirri.it\/it\/wp-json\/wp\/v2\/media\/4162"}],"wp:attachment":[{"href":"https:\/\/www.sus-mirri.it\/it\/wp-json\/wp\/v2\/media?parent=4164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sus-mirri.it\/it\/wp-json\/wp\/v2\/categories?post=4164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sus-mirri.it\/it\/wp-json\/wp\/v2\/tags?post=4164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}