Effect of Storage's Temperature on Phospholipids Compositions and Viability Upon Lactobacillus plantarum CWB-B1419

The total lipids of Lactobacillus plantarum CWBI-B1419 were analyzed after freeze- drying. Seven individual lipids classes were identified namely neutral lipids (NL), fatty acids (FA), phospholipids (PL), sterols ester (ES), triglycerides (TG), diglycerides (DG) and monoglycerides (MG). The principal fatty acids identified in most lipid classes were palmitic (C160), palmitoleic (C161), oleic (C181), linoleic (C182), and linolenic (C183). PLs were the major constituents and accounted for 50-60 % of the total lipids. PLs were fractionated. PL of Lactobacillus plantarum CWBI-B1419 content phosphatidic acid (PA), phosphatidylethanolamine (PE), phosphatidylinositole (PI), phosphatidylcholine (PC), sphingomyelin (SM), lysophosphatidylcholine (LPC) and phosphatidylglycerol (PG). It was observed that PG had the highest proportion at most points relative to other PL and was the predominant component of PL (30 %-56 %). Evolution of individual rate was followed during stored at 20C and 40C with or without lithothamne400, respectively. Lactic acid bacteria, Fatty acids, phospholipids class separation, light scattering detection, survival and temperature