Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria
Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma producti...
| Main Authors: | , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0168160517302167 http://hdl.handle.net/20.500.12123/2703 https://doi.org/10.1016/j.ijfoodmicro.2017.05.014 |
| _version_ | 1855483104701972480 |
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| author | Peralta, Guillermo H. Bergamini, Carina Viviana Audero, Gabriela Maria Paez, Roxana Beatriz Wolf, I. Verónica Perotti, María Cristina Hynes, Erica Rut |
| author_browse | Audero, Gabriela Maria Bergamini, Carina Viviana Hynes, Erica Rut Paez, Roxana Beatriz Peralta, Guillermo H. Perotti, María Cristina Wolf, I. Verónica |
| author_facet | Peralta, Guillermo H. Bergamini, Carina Viviana Audero, Gabriela Maria Paez, Roxana Beatriz Wolf, I. Verónica Perotti, María Cristina Hynes, Erica Rut |
| author_sort | Peralta, Guillermo H. |
| collection | INTA Digital |
| description | Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains of mesophilic lactobacilli: Lactobacillus paracasei 90 and Lactobacillus plantarum 91, which have already been characterized as good adjunct cultures. The spray-drying was carried out using a laboratory scale spray and the dried cultures were monitored during the storage for the survival rate. The dried cultures were applied to two cheese models: sterile cheese extract and miniature soft cheese. The influence on the carbohydrate metabolism and the production of organic acids and volatile compounds was determined. Both strains retained high levels of viable counts in the powder after drying and during the storage at 5 °C for twelve months. In addition, they also remained at high level in both cheese models during incubation or ripening. Similar profiles of carbohydrate fermentation and bioformation of volatile compounds were observed in the cheese extracts for each of the strains when tested as both fresh and dried cultures. In addition, the ability of Lb. paracasei 90 to increase the production of acetoin and diacetyl remarkably in cheese models was also confirmed for the spray-dried culture. |
| format | Artículo |
| id | INTA2703 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA27032018-07-02T12:15:38Z Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria Peralta, Guillermo H. Bergamini, Carina Viviana Audero, Gabriela Maria Paez, Roxana Beatriz Wolf, I. Verónica Perotti, María Cristina Hynes, Erica Rut Bacterias Acidolácticas Lactobacillus Secado por Pulverización Queso Blando Aditivos Lactic Acid Bacteria Spray Drying Soft Cheese Additives Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains of mesophilic lactobacilli: Lactobacillus paracasei 90 and Lactobacillus plantarum 91, which have already been characterized as good adjunct cultures. The spray-drying was carried out using a laboratory scale spray and the dried cultures were monitored during the storage for the survival rate. The dried cultures were applied to two cheese models: sterile cheese extract and miniature soft cheese. The influence on the carbohydrate metabolism and the production of organic acids and volatile compounds was determined. Both strains retained high levels of viable counts in the powder after drying and during the storage at 5 °C for twelve months. In addition, they also remained at high level in both cheese models during incubation or ripening. Similar profiles of carbohydrate fermentation and bioformation of volatile compounds were observed in the cheese extracts for each of the strains when tested as both fresh and dried cultures. In addition, the ability of Lb. paracasei 90 to increase the production of acetoin and diacetyl remarkably in cheese models was also confirmed for the spray-dried culture. EEA Rafaela Fil: Peralta, Guillermo H. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Audero, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina Fil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina Fil: Wolf, I. Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina 2018-07-02T12:13:57Z 2018-07-02T12:13:57Z 2017-08-16 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0168160517302167 http://hdl.handle.net/20.500.12123/2703 0168-1605 https://doi.org/10.1016/j.ijfoodmicro.2017.05.014 eng info:eu-repo/semantics/restrictedAccess application/pdf International Journal of Food Microbiology 255 : 17-24 (August 2017) |
| spellingShingle | Bacterias Acidolácticas Lactobacillus Secado por Pulverización Queso Blando Aditivos Lactic Acid Bacteria Spray Drying Soft Cheese Additives Peralta, Guillermo H. Bergamini, Carina Viviana Audero, Gabriela Maria Paez, Roxana Beatriz Wolf, I. Verónica Perotti, María Cristina Hynes, Erica Rut Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria |
| title | Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria |
| title_full | Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria |
| title_fullStr | Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria |
| title_full_unstemmed | Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria |
| title_short | Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria |
| title_sort | spray dried adjunct cultures of autochthonous non starter lactic acid bacteria |
| topic | Bacterias Acidolácticas Lactobacillus Secado por Pulverización Queso Blando Aditivos Lactic Acid Bacteria Spray Drying Soft Cheese Additives |
| url | https://www.sciencedirect.com/science/article/pii/S0168160517302167 http://hdl.handle.net/20.500.12123/2703 https://doi.org/10.1016/j.ijfoodmicro.2017.05.014 |
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