Chen, Zichao; E, Jingjing; Ma, Rongze; Zhang, Jingya; Yao, Caiqing; Wang, Ruixue; Zhang, Qiaoling; Yang, Ying; Li, Jing; Wang, Junguo published the artcile< The effect of aspartic acid on the freeze-drying survival rate of Lactobacillus plantarum LIP-1 and its inherent mechanism>, Reference of 112-63-0, the main research area is Lactobacillus plantarum freeze drying survival aspartic acid inherent mechanism.
Amino acids are often used as growth factors to promote the growth of strains, but we found that adding aspartic acid to the medium could significantly improve the freeze-drying survival rate of some Lactobacillus plantarum (p < 0.05). Our research aimed at Lactobacillus plantarum LIP-1, after exploring its internal mechanism, it is proved that the addition of aspartic acid could significantly reduce the strain′s cell wall, cell membrane and DNA damage during the freeze-drying process. Further research concluded some critical points after adding aspartic acid into a medium as below: reduce cell wall damage by increasing the peptidoglycan content, protect the integrity of the cell membrane by increasing the content of long-chain fatty acids, unsaturated fatty acids and cyclopropane fatty acids in cell membranes, and reduce DNA damage by increasing the intracellular pH. Further studies are needed on improving the freeze-drying survival of strains by altering the composition of culture media. LWT--Food Science and Technology published new progress about Amino acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 112-63-0 belongs to class esters-buliding-blocks, and the molecular formula is C19H34O2, Reference of 112-63-0.
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