Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology
The quality of Sichuan paocai in natural fermentation is often inconsistent due to the complexity of its microbial community and environmental influences. To address this, dominant microbial strains were selectively inoculated to improve the product’s quality and safety. However, vacuum freeze-dryin...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/2/157 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832588469737619456 |
|---|---|
| author | Lianqun Wu Zhenying Yang Ying Zhang Ling Li Chunli Tan Lixia Pan Yanping Wu Kai Zhong Hong Gao |
| author_facet | Lianqun Wu Zhenying Yang Ying Zhang Ling Li Chunli Tan Lixia Pan Yanping Wu Kai Zhong Hong Gao |
| author_sort | Lianqun Wu |
| collection | DOAJ |
| description | The quality of Sichuan paocai in natural fermentation is often inconsistent due to the complexity of its microbial community and environmental influences. To address this, dominant microbial strains were selectively inoculated to improve the product’s quality and safety. However, vacuum freeze-drying, commonly used to prepare direct vat set (DVS) starters, can significantly damage strains due to freezing stress. This study aimed to optimize a freeze-drying protection system for <i>Lactiplantibacillus plantarum</i> and <i>Bacillus subtilis</i> to enhance their survival. Using response surface methodology, combinations of cryoprotectants were evaluated. A formulation comprising skim milk powder, glycerol, sucrose, and L-proline significantly improved strain viability after lyophilization, outperforming single cryoprotectants. Further investigation into storage conditions revealed that low temperatures (−20 °C) provided the best preservation for DVS starters. Furthermore, the optimized DVS starters demonstrated excellent fermentation performance in Sichuan paocai, enhancing its color, flavor, and sensory quality compared to natural fermentation. These findings offer a reliable freeze-drying protection strategy for survival and viability of <i>L. plantarum</i> and <i>B. subtilis</i>. |
| format | Article |
| id | doaj-art-28fed6b21d9e431e8e24cfc6f6450921 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-28fed6b21d9e431e8e24cfc6f64509212025-01-24T13:32:41ZengMDPI AGFoods2304-81582025-01-0114215710.3390/foods14020157Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface MethodologyLianqun Wu0Zhenying Yang1Ying Zhang2Ling Li3Chunli Tan4Lixia Pan5Yanping Wu6Kai Zhong7Hong Gao8College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, ChinaSichuan Teway Food Group Co., Ltd., Chengdu 610000, ChinaGuangxi Light Industry Science and Technology Research Institute Co., Ltd., Nanning 530031, ChinaCollege of Biomass Science and Engineering, Sichuan University, Chengdu 610065, ChinaCollege of Biomass Science and Engineering, Sichuan University, Chengdu 610065, ChinaNational Key Laboratory of Non-Food Biomass Energy Technology, Guangxi Academy of Sciences, Nanning 530007, ChinaCollege of Biomass Science and Engineering, Sichuan University, Chengdu 610065, ChinaCollege of Biomass Science and Engineering, Sichuan University, Chengdu 610065, ChinaCollege of Biomass Science and Engineering, Sichuan University, Chengdu 610065, ChinaThe quality of Sichuan paocai in natural fermentation is often inconsistent due to the complexity of its microbial community and environmental influences. To address this, dominant microbial strains were selectively inoculated to improve the product’s quality and safety. However, vacuum freeze-drying, commonly used to prepare direct vat set (DVS) starters, can significantly damage strains due to freezing stress. This study aimed to optimize a freeze-drying protection system for <i>Lactiplantibacillus plantarum</i> and <i>Bacillus subtilis</i> to enhance their survival. Using response surface methodology, combinations of cryoprotectants were evaluated. A formulation comprising skim milk powder, glycerol, sucrose, and L-proline significantly improved strain viability after lyophilization, outperforming single cryoprotectants. Further investigation into storage conditions revealed that low temperatures (−20 °C) provided the best preservation for DVS starters. Furthermore, the optimized DVS starters demonstrated excellent fermentation performance in Sichuan paocai, enhancing its color, flavor, and sensory quality compared to natural fermentation. These findings offer a reliable freeze-drying protection strategy for survival and viability of <i>L. plantarum</i> and <i>B. subtilis</i>.https://www.mdpi.com/2304-8158/14/2/157cryoprotectantvacuum freeze-dryingdirect vat set starter<i>Lactiplantibacillus plantarum</i><i>Bacillus subtilis</i>Sichuan paocai |
| spellingShingle | Lianqun Wu Zhenying Yang Ying Zhang Ling Li Chunli Tan Lixia Pan Yanping Wu Kai Zhong Hong Gao Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology Foods cryoprotectant vacuum freeze-drying direct vat set starter <i>Lactiplantibacillus plantarum</i> <i>Bacillus subtilis</i> Sichuan paocai |
| title | Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology |
| title_full | Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology |
| title_fullStr | Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology |
| title_full_unstemmed | Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology |
| title_short | Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology |
| title_sort | optimization of the cryoprotectants for direct vat set starters in sichuan paocai using response surface methodology |
| topic | cryoprotectant vacuum freeze-drying direct vat set starter <i>Lactiplantibacillus plantarum</i> <i>Bacillus subtilis</i> Sichuan paocai |
| url | https://www.mdpi.com/2304-8158/14/2/157 |
| work_keys_str_mv | AT lianqunwu optimizationofthecryoprotectantsfordirectvatsetstartersinsichuanpaocaiusingresponsesurfacemethodology AT zhenyingyang optimizationofthecryoprotectantsfordirectvatsetstartersinsichuanpaocaiusingresponsesurfacemethodology AT yingzhang optimizationofthecryoprotectantsfordirectvatsetstartersinsichuanpaocaiusingresponsesurfacemethodology AT lingli optimizationofthecryoprotectantsfordirectvatsetstartersinsichuanpaocaiusingresponsesurfacemethodology AT chunlitan optimizationofthecryoprotectantsfordirectvatsetstartersinsichuanpaocaiusingresponsesurfacemethodology AT lixiapan optimizationofthecryoprotectantsfordirectvatsetstartersinsichuanpaocaiusingresponsesurfacemethodology AT yanpingwu optimizationofthecryoprotectantsfordirectvatsetstartersinsichuanpaocaiusingresponsesurfacemethodology AT kaizhong optimizationofthecryoprotectantsfordirectvatsetstartersinsichuanpaocaiusingresponsesurfacemethodology AT honggao optimizationofthecryoprotectantsfordirectvatsetstartersinsichuanpaocaiusingresponsesurfacemethodology |