Marie-Laure Fauconnier
Walloon Center for Industrial Biology, Microbial Technology Unit, University of Liege, Sart-Tilman B40, 4000 Liège, Belgium
Publications
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Research Article
Effects of Heat Stress on the Resistance of Lactic Acid Bacteria: Viability, Morphological Integrity, and Acidification Capacity in Fermentation Processes
Author(s): Coulibaly Ibourahema*, konan kouakou Ahossi, Kouassi Kra Athanase, Kouassi Kouassi Clement, Voko-Bi Rosin Don Rodrigue, Coulibaly Bakary, Attien yao Paul, Konate Ibrahim and Marie-Laure Fauconnier
Lactic acid bacteria (LAB) are essential in food fermentation, contributing to preservation and flavor development. However, their survival under heat stress during food processing remains a challenge. This study investigates the effects of heat treatment (45°C–65°C) on the viability, morphology, and acidification capacity of Lactobacillus plantarum, Lactobacillus acidophilus, and Lactococcus lactis. Results showed that L. plantarum exhibited the greatest thermal resistance, with minimal viability loss at 55°C. SEM analysis revealed cellular damage, including membrane rupture, particularly at higher temperatures (60°C and 65°C). Acidification capacity declined with increasing heat, indicating reduced metabolic activity. These findings emphasize the need to understand strain-specific heat tolerance for optimizing fermentation processes and improving the qualit.. Read More»