Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity...
| 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.cambridge.org/core/journals/journal-of-dairy-research/article/div-classtitleuse-of-cheese-whey-for-biomass-production-and-spray-drying-of-probiotic-lactobacillidiv/E9C09B61DBE77552686554BEB1F61C21 http://hdl.handle.net/20.500.12123/3287 https://doi.org/10.1017/S0022029914000156 |
| _version_ | 1855035117590806528 |
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| author | Lavari, Luisina Paez, Roxana Beatriz Cuatrin, Alejandra Reinheimer, Jorge Alberto Vinderola, Celso Gabriel |
| author_browse | Cuatrin, Alejandra Lavari, Luisina Paez, Roxana Beatriz Reinheimer, Jorge Alberto Vinderola, Celso Gabriel |
| author_facet | Lavari, Luisina Paez, Roxana Beatriz Cuatrin, Alejandra Reinheimer, Jorge Alberto Vinderola, Celso Gabriel |
| author_sort | Lavari, Luisina |
| collection | INTA Digital |
| description | The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology). |
| format | info:ar-repo/semantics/artículo |
| id | INTA3287 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA32872018-09-04T13:38:11Z Use of cheese whey for biomass production and spray drying of probiotic lactobacilli Lavari, Luisina Paez, Roxana Beatriz Cuatrin, Alejandra Reinheimer, Jorge Alberto Vinderola, Celso Gabriel Suero de Queso Lactobacillus Lactosuero Biomasa Probióticos Cheese Whey Whey Biomass Probiotics The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology). EEA Rafaela Fil: Lavari, Luisina. 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: 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: 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 2018-09-04T13:36:26Z 2018-09-04T13:36:26Z 2014-08 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.cambridge.org/core/journals/journal-of-dairy-research/article/div-classtitleuse-of-cheese-whey-for-biomass-production-and-spray-drying-of-probiotic-lactobacillidiv/E9C09B61DBE77552686554BEB1F61C21 http://hdl.handle.net/20.500.12123/3287 0022-0299 1469-7629 https://doi.org/10.1017/S0022029914000156 eng info:eu-repo/semantics/restrictedAccess application/pdf Journal of Dairy Research 81 (3) : 267-274 (August 2014) |
| spellingShingle | Suero de Queso Lactobacillus Lactosuero Biomasa Probióticos Cheese Whey Whey Biomass Probiotics Lavari, Luisina Paez, Roxana Beatriz Cuatrin, Alejandra Reinheimer, Jorge Alberto Vinderola, Celso Gabriel Use of cheese whey for biomass production and spray drying of probiotic lactobacilli |
| title | Use of cheese whey for biomass production and spray drying of probiotic lactobacilli |
| title_full | Use of cheese whey for biomass production and spray drying of probiotic lactobacilli |
| title_fullStr | Use of cheese whey for biomass production and spray drying of probiotic lactobacilli |
| title_full_unstemmed | Use of cheese whey for biomass production and spray drying of probiotic lactobacilli |
| title_short | Use of cheese whey for biomass production and spray drying of probiotic lactobacilli |
| title_sort | use of cheese whey for biomass production and spray drying of probiotic lactobacilli |
| topic | Suero de Queso Lactobacillus Lactosuero Biomasa Probióticos Cheese Whey Whey Biomass Probiotics |
| url | https://www.cambridge.org/core/journals/journal-of-dairy-research/article/div-classtitleuse-of-cheese-whey-for-biomass-production-and-spray-drying-of-probiotic-lactobacillidiv/E9C09B61DBE77552686554BEB1F61C21 http://hdl.handle.net/20.500.12123/3287 https://doi.org/10.1017/S0022029914000156 |
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