@article{MAKHILLRJAS2010519007,
    title = {Changes in Membrane Permeability During Rehydration of Freeze-Dried <I>Weissella paramesenteroides</I> LC11},
    journal = {Research Journal of Applied Sciences},
    volume = {5},
    number = {1},
    pages = {7-12},
    year = {2010},
    issn = {1815-932x},
    doi = {rjasci.2010.7.12},
    url = {https://makhillpublications.co/view-article.php?issn=1815-932x&doi=rjasci.2010.7.12},
    author = {P.,K.M. and},
    keywords = {lactic acid bacteria,freeze-drying,Viability,starter culture,membrane integrity,fermented foods},
    abstract = {The objective of this study was to assess changes in membrane permeability during rehydration of freeze-dried <I>Weissella paramesenteroides</I> LC11. Viability was assessed using the electrical conductivity measurement (ms/cm/g dry weight) and the plate count method (cfu g<SUP>-1 </SUP>dry weight). The symptoms of injury included an increase in the electrolyte leakage during the first 4 h of rehydration in Milli Q water and a decrease in the survival rate, suggesting an increase in membrane permeability during dehydration. An increase in the temperature, NaCl or monosodium glutamate concentration and a decrease in H<SUP>+</SUP> concentration resulted in an increase in the electrolyte leakage and a decrease in the survival rate. However, a decrease in the electrolyte leakage was observed with increasing glycerol, sucrose or maltodextrin and resulted in the maintenance of cell viability. Regression analysis showed that overall, there was a good correlation between the survival rate and electrolyte leakage (R<SUP>2</SUP>&gt;0.90). Change in membrane permeability might lead to electrolyte leakage during rehydration and ultimately, cell death.}
    }