Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying

Authors
Lavari, Luisina; Ianniello, Rocco; Paez, Roxana Beatriz; Zotta, Teresa; Cuatrin, Alejandra; Reinheimer, Jorge Alberto; Parente, Eugenio; Vinderola, Celso Gabriel
Publication Year
2015
Language
English
Format
article
Status
Published version
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.
EEA Rafaela
Fil: Lavari, Luisina. 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. INTA. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Zotta, Teresa. CNR. Istituto di Scienze dell'Alimentazione; Italia
Fil: Cuatrin, Alejandra. 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
Source
LWT - Food Science and Technology 63 (1) : 322-330 (September 2015)
Subject
Lactobacillus
Lactosuero
Suero de Queso
Estres
Secado por Pulverización
Whey
Cheese Whey
Stress
Spray Drying
Lactobacillus rhamnosus
Access level
Restricted access
License
Repository
INTA Digital (INTA)
Institution
Instituto Nacional de Tecnología Agropecuaria
OAI Identifier
oai:localhost:20.500.12123/3009