Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying
In this study, we aimed at optimizing the growth of Lactobacillus rhamnosus 64 in whey permeate supplemented with different ingredients and we also studied the effects of mild stresses on the response to heat and oxidative challenge. Supplementation of diluted whey permeate with yeast extract, trypt...
| Main Authors: | , , , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2018
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| Online Access: | https://www.sciencedirect.com/science/article/pii/S0023643815002194 http://hdl.handle.net/20.500.12123/3009 https://doi.org/10.1016/j.lwt.2015.03.066 |
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| author | Lavari, Luisina Ianniello, Rocco Paez, Roxana Beatriz Zotta, Teresa Cuatrin, Alejandra Reinheimer, Jorge Alberto Parente, Eugenio Vinderola, Celso Gabriel |
| author_browse | Cuatrin, Alejandra Ianniello, Rocco Lavari, Luisina Paez, Roxana Beatriz Parente, Eugenio Reinheimer, Jorge Alberto Vinderola, Celso Gabriel Zotta, Teresa |
| author_facet | Lavari, Luisina Ianniello, Rocco Paez, Roxana Beatriz Zotta, Teresa Cuatrin, Alejandra Reinheimer, Jorge Alberto Parente, Eugenio Vinderola, Celso Gabriel |
| author_sort | Lavari, Luisina |
| collection | INTA Digital |
| description | In this study, we aimed at optimizing the growth of Lactobacillus rhamnosus 64 in whey permeate supplemented with different ingredients and we also studied the effects of mild stresses on the response to heat and oxidative challenge. Supplementation of diluted whey permeate with yeast extract, tryptone, Tween 80 and Mn–Mg produced ca. 1010 CFU/mL of L. rhamnosus 64 under pH controlled fermentation in anaerobiosis. Cells were exposed to different mild stresses (aerobic: 1 h air 0.3 vol vol−1 min, pH 6, 37 °C); heat (1 h, pH 6, 45 °C, anaerobiosis) and acid (1 h, pH 5, 37 °C, anaerobiosis), followed by heat (55 °C) or oxidative (0.4 mmol/L H2O2) challenge (15 min). Oxidative challenge was more detrimental compared to heat challenge. Anaerobic incubation, cell harvesting at the stationary phase and mild heat stress were more effective for reducing cell death towards heat challenge, whereas cheese whey-starch was effective towards cell protection to spray drying and storage. No effects on cell survival to spray drying were observed when mild stresses were used to increase resistance to spray drying. |
| format | info:ar-repo/semantics/artículo |
| id | INTA3009 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA30092018-08-08T11:51:28Z Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying Lavari, Luisina Ianniello, Rocco Paez, Roxana Beatriz Zotta, Teresa Cuatrin, Alejandra Reinheimer, Jorge Alberto Parente, Eugenio Vinderola, Celso Gabriel Lactobacillus Lactosuero Suero de Queso Estres Secado por Pulverización Whey Cheese Whey Stress Spray Drying Lactobacillus rhamnosus In this study, we aimed at optimizing the growth of Lactobacillus rhamnosus 64 in whey permeate supplemented with different ingredients and we also studied the effects of mild stresses on the response to heat and oxidative challenge. Supplementation of diluted whey permeate with yeast extract, tryptone, Tween 80 and Mn–Mg produced ca. 1010 CFU/mL of L. rhamnosus 64 under pH controlled fermentation in anaerobiosis. Cells were exposed to different mild stresses (aerobic: 1 h air 0.3 vol vol−1 min, pH 6, 37 °C); heat (1 h, pH 6, 45 °C, anaerobiosis) and acid (1 h, pH 5, 37 °C, anaerobiosis), followed by heat (55 °C) or oxidative (0.4 mmol/L H2O2) challenge (15 min). Oxidative challenge was more detrimental compared to heat challenge. Anaerobic incubation, cell harvesting at the stationary phase and mild heat stress were more effective for reducing cell death towards heat challenge, whereas cheese whey-starch was effective towards cell protection to spray drying and storage. No effects on cell survival to spray drying were observed when mild stresses were used to increase resistance to spray drying. EEA Rafaela Fil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina Fil: Ianniello, Rocco. Università degli Studi della Basilicata. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Italia Fil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina Fil: Zotta, Teresa. CNR. Istituto di Scienze dell'Alimentazione; Italia Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina Fil: Parente, Eugenio. Università degli Studi della Basilicata. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Italia Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina 2018-08-08T11:49:03Z 2018-08-08T11:49:03Z 2015-09 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0023643815002194 http://hdl.handle.net/20.500.12123/3009 0023-6438 https://doi.org/10.1016/j.lwt.2015.03.066 eng info:eu-repo/semantics/restrictedAccess application/pdf LWT - Food Science and Technology 63 (1) : 322-330 (September 2015) |
| spellingShingle | Lactobacillus Lactosuero Suero de Queso Estres Secado por Pulverización Whey Cheese Whey Stress Spray Drying Lactobacillus rhamnosus Lavari, Luisina Ianniello, Rocco Paez, Roxana Beatriz Zotta, Teresa Cuatrin, Alejandra Reinheimer, Jorge Alberto Parente, Eugenio Vinderola, Celso Gabriel Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
| title | Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
| title_full | Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
| title_fullStr | Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
| title_full_unstemmed | Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
| title_short | Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
| title_sort | growth of lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
| topic | Lactobacillus Lactosuero Suero de Queso Estres Secado por Pulverización Whey Cheese Whey Stress Spray Drying Lactobacillus rhamnosus |
| url | https://www.sciencedirect.com/science/article/pii/S0023643815002194 http://hdl.handle.net/20.500.12123/3009 https://doi.org/10.1016/j.lwt.2015.03.066 |
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