{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T17:14:10Z","timestamp":1784913250798,"version":"3.55.0"},"reference-count":25,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2025,3,30]],"date-time":"2025-03-30T00:00:00Z","timestamp":1743292800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31660456"],"award-info":[{"award-number":["31660456"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004763","name":"Natural Science Foundation of Inner Mongolia Autonomous Region","doi-asserted-by":"publisher","award":["2023MS03009"],"award-info":[{"award-number":["2023MS03009"]}],"id":[{"id":"10.13039\/501100004763","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,8,15]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Lactic acid bacteria is an essential industrial strain, and improving its freeze\u2010drying survival rate is the key challenge to ensuring the activity and stability of bacterial powder. Although medium optimization has been shown to strengthen strain freeze\u2010drying tolerance, the mechanism by which amino acids repair freeze\u2010drying damage in lactic acid bacteria remains unclear. This study investigated the effects of methionine on the freeze\u2010drying survival rate of <jats:italic>Lactiplantibacillus plantarum<\/jats:italic> LIP\u20101 and explored the underlying protective mechanisms.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>The study demonstrates that supplementing the medium with 0.06\u2009g\/L methionine significantly improved the freeze\u2010drying survival rate of <jats:italic>Lactiplantibacillus plantarum<\/jats:italic> LIP\u20101 (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05). Further analysis revealed that the strain significantly reduced intracellular reactive oxygen species levels through metabolizing methionine (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05), decreased the oxidation degree of unsaturated fatty acids in the cell membrane, and reduced cell membrane damage, thereby strengthening the freeze\u2010drying resistance of the strain.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>Methionine can enhance the freeze\u2010drying resistance of <jats:italic>Lactiplantibacillus plantarum<\/jats:italic> LIP\u20101 by enhancing antioxidant capacity and maintaining the stability of the subcellular structure. This study provides a specific reference value for improving the freeze\u2010drying survival rate of lactic acid bacteria by modifying the medium conditions. \u00a9 2025 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.14268","type":"journal-article","created":{"date-parts":[[2025,3,31]],"date-time":"2025-03-31T22:36:49Z","timestamp":1743460609000},"page":"5411-5418","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Methionine affects the freeze\u2010drying resistance of <scp><i>Lactiplantibacillus plantarum<\/i><\/scp> LIP\u20101 by improving its antioxidant capacity"],"prefix":"10.1002","volume":"105","author":[{"given":"Yijian","family":"Zheng","sequence":"first","affiliation":[{"name":"Key Laboratory of Dairy Biotechnology and Engineering Education Ministry of P. R. China  Hohhot P. R. China"},{"name":"Key Laboratory of Dairy Products Processing Ministry of Agriculture and Rural Affairs, P. R. China  Hohhot P. R. China"},{"name":"Department of Food Science and Engineering Inner Mongolia Agricultural University  Hohhot P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zichao","family":"Chen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Biotechnology and Engineering Education Ministry of P. R. China  Hohhot P. R. China"},{"name":"Key Laboratory of Dairy Products Processing Ministry of Agriculture and Rural Affairs, P. R. China  Hohhot P. R. China"},{"name":"Department of Food Science and Engineering Inner Mongolia Agricultural University  Hohhot P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruixue","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Biotechnology and Engineering Education Ministry of P. R. China  Hohhot P. R. China"},{"name":"Key Laboratory of Dairy Products Processing Ministry of Agriculture and Rural Affairs, P. R. China  Hohhot P. R. China"},{"name":"Department of Food Science and Engineering Inner Mongolia Agricultural University  Hohhot P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ying","family":"Yang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Biotechnology and Engineering Education Ministry of P. R. China  Hohhot P. R. China"},{"name":"Key Laboratory of Dairy Products Processing Ministry of Agriculture and Rural Affairs, P. R. China  Hohhot P. R. China"},{"name":"Department of Food Science and Engineering Inner Mongolia Agricultural University  Hohhot P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Youxin","family":"Yang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Biotechnology and Engineering Education Ministry of P. R. China  Hohhot P. R. 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China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,3,30]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10529-019-02729-8"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2011-4768"},{"key":"e_1_2_9_4_1","first-page":"62","article-title":"Mechanism of lactobacillus casei Zhang domesticated strain against acid stress by two\u2010dimensional fluorescence difference in gel electrophoresis analysis","volume":"42","author":"Zhang J","year":"2012","journal-title":"Ind Microbiol"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.13221"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.13067"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.btre.2016.10.004"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4939-2193-5_24"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.12577"},{"key":"e_1_2_9_10_1","first-page":"894","article-title":"Effects of carbon sources and prebiotics added to growth media on proliferation and survival of Lactobacillus bulgaricus LB6 during freeze\u2010drying","volume":"6","author":"Chen H","year":"2014","journal-title":"J Chem Pharm Res"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1472-765X.2008.02529.x"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.15251"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00726-017-2494-2"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.8b06136"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0007114517002380"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.12.005"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1139\/o59-099"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.14912"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2017.11.016"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cryobiol.2023.104556"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2018-14989"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2019-16332"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2021-21546"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-022-12201-9"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116690"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2021.101391"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.14268","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T08:39:53Z","timestamp":1760863193000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.14268"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,3,30]]},"references-count":25,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2025,8,15]]}},"alternative-id":["10.1002\/jsfa.14268"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.14268","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,3,30]]},"assertion":[{"value":"2024-12-03","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-03-19","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-03-30","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}