Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage
The production of fermented beverages is a promising way to valorize by-products of dairy manufacturing. However, the shelf-life of these products is often limited by the post-acidification process that occurs during storage. In this work, we manufactured a fermented beverage from sweet whey by usin...
| Autores principales: | , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | https://link.springer.com/article/10.1007/s11947-018-2078-5 http://hdl.handle.net/20.500.12123/2209 https://doi.org/10.1007/s11947-018-2078-5 |
| _version_ | 1855034922718199808 |
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| author | Pega, Juan Franco Denoya, Gabriela Inés Castells, M.L. Sarquis, S. Aranibar, G.F. Vaudagna, Sergio Ramon Nanni, Mariana |
| author_browse | Aranibar, G.F. Castells, M.L. Denoya, Gabriela Inés Nanni, Mariana Pega, Juan Franco Sarquis, S. Vaudagna, Sergio Ramon |
| author_facet | Pega, Juan Franco Denoya, Gabriela Inés Castells, M.L. Sarquis, S. Aranibar, G.F. Vaudagna, Sergio Ramon Nanni, Mariana |
| author_sort | Pega, Juan Franco |
| collection | INTA Digital |
| description | The production of fermented beverages is a promising way to valorize by-products of dairy manufacturing. However, the shelf-life of these products is often limited by the post-acidification process that occurs during storage. In this work, we manufactured a fermented beverage from sweet whey by using the starter lactic acid bacteria (SLAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. High-pressure processing (HPP) at 200 MPa for 10 min or 400 MPa for 1 min were applied after manufacturing. The aim of this study was to evaluate the effect of HPP on the quality of the beverage and on the behavior of the SLAB. Both high hydrostatic pressure treatments preserved flavor and texture attributes until 45 days post-HPP, without affecting chromatic parameters. Plate counts for both species were lower in HPP-treated beverages (HB) than in control beverages (CB), although treatment at 200 MPa maintained optimal amounts of total SLAB (6.6–7.9 log CFU/mL). Conversely, quantitative PCR (qPCR) and reverse transcription-qPCR (RT-qPCR) revealed that bacterial DNA or mRNA levels persisted after HPP (> 1.4 × 105 genome or cDNA copies/mL), even upon 400-MPa treatments. As a whole, this study indicated that HPP preserved the quality of the beverage until 45 days post-HPP, which is longer than the shelf-life of conventional fermented beverages obtained from milk. Moreover, our results obtained with these SLAB in a fermented dairy beverage upon HPP extend previous findings regarding the limitations of culture-dependent methods to assess microbial viability. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2209 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA22092018-07-10T11:56:07Z Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage Pega, Juan Franco Denoya, Gabriela Inés Castells, M.L. Sarquis, S. Aranibar, G.F. Vaudagna, Sergio Ramon Nanni, Mariana Lactosuero Tecnología Alta Presión Almacenamiento en Frío Calidad Alimentos Fermentados Whey High Pressure Technology Cold Storage Quality Fermented Foods Almacenamiento en frigoríficos The production of fermented beverages is a promising way to valorize by-products of dairy manufacturing. However, the shelf-life of these products is often limited by the post-acidification process that occurs during storage. In this work, we manufactured a fermented beverage from sweet whey by using the starter lactic acid bacteria (SLAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. High-pressure processing (HPP) at 200 MPa for 10 min or 400 MPa for 1 min were applied after manufacturing. The aim of this study was to evaluate the effect of HPP on the quality of the beverage and on the behavior of the SLAB. Both high hydrostatic pressure treatments preserved flavor and texture attributes until 45 days post-HPP, without affecting chromatic parameters. Plate counts for both species were lower in HPP-treated beverages (HB) than in control beverages (CB), although treatment at 200 MPa maintained optimal amounts of total SLAB (6.6–7.9 log CFU/mL). Conversely, quantitative PCR (qPCR) and reverse transcription-qPCR (RT-qPCR) revealed that bacterial DNA or mRNA levels persisted after HPP (> 1.4 × 105 genome or cDNA copies/mL), even upon 400-MPa treatments. As a whole, this study indicated that HPP preserved the quality of the beverage until 45 days post-HPP, which is longer than the shelf-life of conventional fermented beverages obtained from milk. Moreover, our results obtained with these SLAB in a fermented dairy beverage upon HPP extend previous findings regarding the limitations of culture-dependent methods to assess microbial viability. Instituto de Tecnología de Alimentos Fil: Pega, Juan Franco. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Castells, M.L. Instituto Nacional de Tecnología Industrial. Centro de Investigaciones Tecnológicas para la Industria Láctea; Argentina Fil: Sarquis, S. Instituto Nacional de Tecnología Industrial. Centro de Investigaciones Tecnológicas para la Industria Láctea; Argentina Fil: Aranibar, G.F. Instituto Nacional de Tecnología Industrial. Centro de Investigaciones Tecnológicas para la Industria Láctea; Argentina Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina Fil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina 2018-04-10T12:34:52Z 2018-04-10T12:34:52Z 2018-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://link.springer.com/article/10.1007/s11947-018-2078-5 http://hdl.handle.net/20.500.12123/2209 1935-5130 (Print) 1935-5149 (Online) https://doi.org/10.1007/s11947-018-2078-5 eng info:eu-repo/semantics/restrictedAccess application/pdf Food and bioprocess technology : 1–10. (February 2018) |
| spellingShingle | Lactosuero Tecnología Alta Presión Almacenamiento en Frío Calidad Alimentos Fermentados Whey High Pressure Technology Cold Storage Quality Fermented Foods Almacenamiento en frigoríficos Pega, Juan Franco Denoya, Gabriela Inés Castells, M.L. Sarquis, S. Aranibar, G.F. Vaudagna, Sergio Ramon Nanni, Mariana Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage |
| title | Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage |
| title_full | Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage |
| title_fullStr | Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage |
| title_full_unstemmed | Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage |
| title_short | Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage |
| title_sort | effect of high pressure processing on quality and microbiological properties of a fermented beverage manufactured from sweet whey throughout refrigerated storage |
| topic | Lactosuero Tecnología Alta Presión Almacenamiento en Frío Calidad Alimentos Fermentados Whey High Pressure Technology Cold Storage Quality Fermented Foods Almacenamiento en frigoríficos |
| url | https://link.springer.com/article/10.1007/s11947-018-2078-5 http://hdl.handle.net/20.500.12123/2209 https://doi.org/10.1007/s11947-018-2078-5 |
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