14. A decantation time of several minutes may be needed in the
case of samples that are not soluble in methanol. Product
residues must not be injected into the Karl Fisher titration
vessel.
Acknowledgments
This work has received funding from the European Union’s Horizon 2020 Marie Skłodowska-Curie research and innovation program under grant agreement no. 777657.
References
1. Anonymous (2019) Probiotics market by
application (functional food & beverages
[dairy products, non-dairy beverages, infant
formula, cereals], dietary supplements, feed),
ingredient (bacteria, yeast), form (dry, liquid),
end user, and region - global forecast to 2023
Report Code: FB 226. Markets and Markets
2. Fonseca F, Penicaud C, Tymczyszyn EE,
Gomez-Zavaglia A, Passot S (2019) Factors
influencing the membrane fluidity and the
impact on production of lactic acid bacteria
starters. Appl Microbiol Biotechnol 103
(17):6867–6883
3. Broadbent JR, Lin C (1999) Effect of heat
shock or cold shock treatment on the resistance
of Lactococcus lactis to freezing and lyophilization. Cryobiology 39:88–102
4. Hua L, Zhao WY, Wang H, Li ZC, Wang AL
(2009) Influence of culture pH on freezedrying viability of Oenococcus oeni and its relationship with fatty acid composition. Food
Bioprod Process 87:56–61
5. Li C, Zhao JL, Wang YT, Han X, Liu N (2009)
Synthesis of cyclopropane fatty acid and its
effect on freeze-drying survival of Lactobacillus
bulgaricus L2 at different growth conditions.
World J Microbiol Biotechnol 25:1659–1665
6. Schoug A, Fischer J, Heipieper HJ,
Schnuerer J, Hakansson S (2008) Impact of
fermentation pH and temperature on freezedrying survival and membrane lipid composition of Lactobacillus coryniformis Si3. J Ind
Microbiol Biotechnol 35:175–181
7. Zhao WY, Li H, Wang H, Li ZC, Wang AL
(2009) The effect of acid stress treatment on
viability and membrane fatty acid composition
of Oenococcus oeni SD-2a. Agric Sci China
8:311–316
8. Pikal MJ, Shah S (1990) The collapse temperature in freeze drying: dependence on measurement methodology and rate of water removal
from the glassy state. Int J Pharm 62:165–186
9. Fonseca F, Passot S, Cunin O, Marin M (2004)
Collapse temperature of freeze-dried Lactobacillus bulgaricus suspensions and protective
media. Biotechnol Prog 20:229–238
10. MacKenzie AP (1974) Collapse during freezedrying - qualitative and quantitative aspects. In:
Goldblith SA, Rey L, Rothmayr WW (eds)
Freeze-drying and advanced food technology.
Academic, New York, pp 277–307
11. Sun WQ (1997) Temperature and viscosity for
structural collapse and crystallization of amorphous carbohydrate solutions. CryoLetters
18:99–106
12. Fonseca F, Passot S, Lieben P, Marin M (2004)
Collapse temperature of bacterial suspensions:
the effect of cell type and concentration. CryoLetters 25:425–434
13. Passot S, Tre ´le ´a IC, Marin M, Fonseca F
(2010) The relevance of thermal properties
for improving formulation and cycle development: application to freeze-drying of proteins.
In: Rey L, May JC (eds) Freeze-drying/
lyophilization
of
pharmaceuticals
and
biological products, 3rd edn. Informa Healthcare USA Inc, New York
14. Patel SM, Doen T, Pikal MJ (2010) Determination of end point of primary drying in freezedrying process control. AAPS PharmSciTech
11:73–84
15. Fonseca F, Cenard S, Passot S (2015) Freezedrying of lactic acid bacteria. In: Wolkers WF,
Oldenhof H (eds) Cryopreservation and
freeze-drying protocols, Methods in molecular
biology. Springer, New York, pp 477–488
718
Fernanda Fonseca et al.
case of samples that are not soluble in methanol. Product
residues must not be injected into the Karl Fisher titration
vessel.
Acknowledgments
This work has received funding from the European Union’s Horizon 2020 Marie Skłodowska-Curie research and innovation program under grant agreement no. 777657.
References
1. Anonymous (2019) Probiotics market by
application (functional food & beverages
[dairy products, non-dairy beverages, infant
formula, cereals], dietary supplements, feed),
ingredient (bacteria, yeast), form (dry, liquid),
end user, and region - global forecast to 2023
Report Code: FB 226. Markets and Markets
2. Fonseca F, Penicaud C, Tymczyszyn EE,
Gomez-Zavaglia A, Passot S (2019) Factors
influencing the membrane fluidity and the
impact on production of lactic acid bacteria
starters. Appl Microbiol Biotechnol 103
(17):6867–6883
3. Broadbent JR, Lin C (1999) Effect of heat
shock or cold shock treatment on the resistance
of Lactococcus lactis to freezing and lyophilization. Cryobiology 39:88–102
4. Hua L, Zhao WY, Wang H, Li ZC, Wang AL
(2009) Influence of culture pH on freezedrying viability of Oenococcus oeni and its relationship with fatty acid composition. Food
Bioprod Process 87:56–61
5. Li C, Zhao JL, Wang YT, Han X, Liu N (2009)
Synthesis of cyclopropane fatty acid and its
effect on freeze-drying survival of Lactobacillus
bulgaricus L2 at different growth conditions.
World J Microbiol Biotechnol 25:1659–1665
6. Schoug A, Fischer J, Heipieper HJ,
Schnuerer J, Hakansson S (2008) Impact of
fermentation pH and temperature on freezedrying survival and membrane lipid composition of Lactobacillus coryniformis Si3. J Ind
Microbiol Biotechnol 35:175–181
7. Zhao WY, Li H, Wang H, Li ZC, Wang AL
(2009) The effect of acid stress treatment on
viability and membrane fatty acid composition
of Oenococcus oeni SD-2a. Agric Sci China
8:311–316
8. Pikal MJ, Shah S (1990) The collapse temperature in freeze drying: dependence on measurement methodology and rate of water removal
from the glassy state. Int J Pharm 62:165–186
9. Fonseca F, Passot S, Cunin O, Marin M (2004)
Collapse temperature of freeze-dried Lactobacillus bulgaricus suspensions and protective
media. Biotechnol Prog 20:229–238
10. MacKenzie AP (1974) Collapse during freezedrying - qualitative and quantitative aspects. In:
Goldblith SA, Rey L, Rothmayr WW (eds)
Freeze-drying and advanced food technology.
Academic, New York, pp 277–307
11. Sun WQ (1997) Temperature and viscosity for
structural collapse and crystallization of amorphous carbohydrate solutions. CryoLetters
18:99–106
12. Fonseca F, Passot S, Lieben P, Marin M (2004)
Collapse temperature of bacterial suspensions:
the effect of cell type and concentration. CryoLetters 25:425–434
13. Passot S, Tre ´le ´a IC, Marin M, Fonseca F
(2010) The relevance of thermal properties
for improving formulation and cycle development: application to freeze-drying of proteins.
In: Rey L, May JC (eds) Freeze-drying/
lyophilization
of
pharmaceuticals
and
biological products, 3rd edn. Informa Healthcare USA Inc, New York
14. Patel SM, Doen T, Pikal MJ (2010) Determination of end point of primary drying in freezedrying process control. AAPS PharmSciTech
11:73–84
15. Fonseca F, Cenard S, Passot S (2015) Freezedrying of lactic acid bacteria. In: Wolkers WF,
Oldenhof H (eds) Cryopreservation and
freeze-drying protocols, Methods in molecular
biology. Springer, New York, pp 477–488
718
Fernanda Fonseca et al.