Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion

Autores
Paéz, R.; Lavari, Luisina; Vinderola, Celso Gabriel; Audero, G.; Cuatrin, A.; Zaritzky, Noemi Elisabet; Reinheimer, Jorge Alberto
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Commercial probiotic bacteria are delivered mainly as frozen or freeze-dried cultures. However, spray drying is a lower cost technology that could be used for the production of probiotic cultures. In this work we aimed at screening among lactobacilli strains for candidates able to survive to spray drying and to study the effects of a preliminary mild heat treatment and different food matrices on post-drying survival and simulated gastric acid resistance. Heat resistance (survival to exposure at 60°C for 5min) in MRS broth or in 10% (wt/vol) skim milk was assessed in 22 strains of Lactobacillus casei, Lactobacillus paracasei, Lactobacillus acidophilus and Lactobacillus plantarum. Five strains (L. casei Nad, L. plantarum com, L. paracasei A13, L. plantarum 8329 and L. acidophilus A9) were selected for spray drying in 20% (wt/vol) skim milk and storage at 5, 25 or 37°C for 75days. For L.p. A13, L.p. com and L.a. A9 no differences in cell viability were observed due to spray drying. However, for L.c. Nad and L.p. 8329 cell death due to spray drying was 0.16 and 0.49 log orders CFUml -1 when a mild heat treatment (52°C for 15min) was applied and 0.85 and 0.95 log cycles, respectively, without preliminary mild heat treatment, showing that heat treatment enhanced survival to spray drying. The application of a heat treatment was effective for enhancing survival during storage of L.p. 8329, irrespective of the storage temperature and period. No significant cell loss at 5 and 25°C was observed for L.c. Nad. For this strain, at 37°C no cell counts of lactobacilli were observed after 30days of storage. For L.a. A9, L.p. com and L.p. A13 a reduction in cell viability was observed along storage as temperature increased. Resistance to simulated gastrointestinal digestion was enhanced by spray drying. The application of a mild heat treatment before spray drying may enhance cell survival during storage and the resistance to gastrointestinal digestion. Spray drying might be used for enhancing cell functionality in a strain-dependant way.
Fil: Paéz, R.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Lavari, Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Vinderola, Celso Gabriel. 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, G.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Cuatrin, A.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Reinheimer, Jorge Alberto. 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
Materia
Gastrointestinal Digestion
Heat Treatment
Lactobacilli
Spray Drying
Viability
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/60099
Acceder
id CONICETDig_07f9a01f7451c42a76770910eb865d5d
oai_identifier_str oai:ri.conicet.gov.ar:11336/60099
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestionPaéz, R.Lavari, LuisinaVinderola, Celso GabrielAudero, G.Cuatrin, A.Zaritzky, Noemi ElisabetReinheimer, Jorge AlbertoGastrointestinal DigestionHeat TreatmentLactobacilliSpray DryingViabilityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Commercial probiotic bacteria are delivered mainly as frozen or freeze-dried cultures. However, spray drying is a lower cost technology that could be used for the production of probiotic cultures. In this work we aimed at screening among lactobacilli strains for candidates able to survive to spray drying and to study the effects of a preliminary mild heat treatment and different food matrices on post-drying survival and simulated gastric acid resistance. Heat resistance (survival to exposure at 60°C for 5min) in MRS broth or in 10% (wt/vol) skim milk was assessed in 22 strains of Lactobacillus casei, Lactobacillus paracasei, Lactobacillus acidophilus and Lactobacillus plantarum. Five strains (L. casei Nad, L. plantarum com, L. paracasei A13, L. plantarum 8329 and L. acidophilus A9) were selected for spray drying in 20% (wt/vol) skim milk and storage at 5, 25 or 37°C for 75days. For L.p. A13, L.p. com and L.a. A9 no differences in cell viability were observed due to spray drying. However, for L.c. Nad and L.p. 8329 cell death due to spray drying was 0.16 and 0.49 log orders CFUml -1 when a mild heat treatment (52°C for 15min) was applied and 0.85 and 0.95 log cycles, respectively, without preliminary mild heat treatment, showing that heat treatment enhanced survival to spray drying. The application of a heat treatment was effective for enhancing survival during storage of L.p. 8329, irrespective of the storage temperature and period. No significant cell loss at 5 and 25°C was observed for L.c. Nad. For this strain, at 37°C no cell counts of lactobacilli were observed after 30days of storage. For L.a. A9, L.p. com and L.p. A13 a reduction in cell viability was observed along storage as temperature increased. Resistance to simulated gastrointestinal digestion was enhanced by spray drying. The application of a mild heat treatment before spray drying may enhance cell survival during storage and the resistance to gastrointestinal digestion. Spray drying might be used for enhancing cell functionality in a strain-dependant way.Fil: Paéz, R.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Lavari, Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Vinderola, Celso Gabriel. 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; ArgentinaFil: Audero, G.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Cuatrin, A.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Reinheimer, Jorge Alberto. 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; ArgentinaElsevier Science2012-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/60099Paéz, R.; Lavari, Luisina; Vinderola, Celso Gabriel; Audero, G.; Cuatrin, A.; et al.; Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion; Elsevier Science; Food Research International; 48; 2; 10-2012; 748-7540963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.06.018info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996912002104info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:11:31Zoai:ri.conicet.gov.ar:11336/60099instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:11:31.595CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
title Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
spellingShingle Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
Paéz, R.
Gastrointestinal Digestion
Heat Treatment
Lactobacilli
Spray Drying
Viability
title_short Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
title_full Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
title_fullStr Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
title_full_unstemmed Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
title_sort Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
dc.creator.none.fl_str_mv Paéz, R.
Lavari, Luisina
Vinderola, Celso Gabriel
Audero, G.
Cuatrin, A.
Zaritzky, Noemi Elisabet
Reinheimer, Jorge Alberto
author Paéz, R.
author_facet Paéz, R.
Lavari, Luisina
Vinderola, Celso Gabriel
Audero, G.
Cuatrin, A.
Zaritzky, Noemi Elisabet
Reinheimer, Jorge Alberto
author_role author
author2 Lavari, Luisina
Vinderola, Celso Gabriel
Audero, G.
Cuatrin, A.
Zaritzky, Noemi Elisabet
Reinheimer, Jorge Alberto
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Gastrointestinal Digestion
Heat Treatment
Lactobacilli
Spray Drying
Viability
topic Gastrointestinal Digestion
Heat Treatment
Lactobacilli
Spray Drying
Viability
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Commercial probiotic bacteria are delivered mainly as frozen or freeze-dried cultures. However, spray drying is a lower cost technology that could be used for the production of probiotic cultures. In this work we aimed at screening among lactobacilli strains for candidates able to survive to spray drying and to study the effects of a preliminary mild heat treatment and different food matrices on post-drying survival and simulated gastric acid resistance. Heat resistance (survival to exposure at 60°C for 5min) in MRS broth or in 10% (wt/vol) skim milk was assessed in 22 strains of Lactobacillus casei, Lactobacillus paracasei, Lactobacillus acidophilus and Lactobacillus plantarum. Five strains (L. casei Nad, L. plantarum com, L. paracasei A13, L. plantarum 8329 and L. acidophilus A9) were selected for spray drying in 20% (wt/vol) skim milk and storage at 5, 25 or 37°C for 75days. For L.p. A13, L.p. com and L.a. A9 no differences in cell viability were observed due to spray drying. However, for L.c. Nad and L.p. 8329 cell death due to spray drying was 0.16 and 0.49 log orders CFUml -1 when a mild heat treatment (52°C for 15min) was applied and 0.85 and 0.95 log cycles, respectively, without preliminary mild heat treatment, showing that heat treatment enhanced survival to spray drying. The application of a heat treatment was effective for enhancing survival during storage of L.p. 8329, irrespective of the storage temperature and period. No significant cell loss at 5 and 25°C was observed for L.c. Nad. For this strain, at 37°C no cell counts of lactobacilli were observed after 30days of storage. For L.a. A9, L.p. com and L.p. A13 a reduction in cell viability was observed along storage as temperature increased. Resistance to simulated gastrointestinal digestion was enhanced by spray drying. The application of a mild heat treatment before spray drying may enhance cell survival during storage and the resistance to gastrointestinal digestion. Spray drying might be used for enhancing cell functionality in a strain-dependant way.
Fil: Paéz, R.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Lavari, Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Vinderola, Celso Gabriel. 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, G.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Cuatrin, A.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Reinheimer, Jorge Alberto. 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
description Commercial probiotic bacteria are delivered mainly as frozen or freeze-dried cultures. However, spray drying is a lower cost technology that could be used for the production of probiotic cultures. In this work we aimed at screening among lactobacilli strains for candidates able to survive to spray drying and to study the effects of a preliminary mild heat treatment and different food matrices on post-drying survival and simulated gastric acid resistance. Heat resistance (survival to exposure at 60°C for 5min) in MRS broth or in 10% (wt/vol) skim milk was assessed in 22 strains of Lactobacillus casei, Lactobacillus paracasei, Lactobacillus acidophilus and Lactobacillus plantarum. Five strains (L. casei Nad, L. plantarum com, L. paracasei A13, L. plantarum 8329 and L. acidophilus A9) were selected for spray drying in 20% (wt/vol) skim milk and storage at 5, 25 or 37°C for 75days. For L.p. A13, L.p. com and L.a. A9 no differences in cell viability were observed due to spray drying. However, for L.c. Nad and L.p. 8329 cell death due to spray drying was 0.16 and 0.49 log orders CFUml -1 when a mild heat treatment (52°C for 15min) was applied and 0.85 and 0.95 log cycles, respectively, without preliminary mild heat treatment, showing that heat treatment enhanced survival to spray drying. The application of a heat treatment was effective for enhancing survival during storage of L.p. 8329, irrespective of the storage temperature and period. No significant cell loss at 5 and 25°C was observed for L.c. Nad. For this strain, at 37°C no cell counts of lactobacilli were observed after 30days of storage. For L.a. A9, L.p. com and L.p. A13 a reduction in cell viability was observed along storage as temperature increased. Resistance to simulated gastrointestinal digestion was enhanced by spray drying. The application of a mild heat treatment before spray drying may enhance cell survival during storage and the resistance to gastrointestinal digestion. Spray drying might be used for enhancing cell functionality in a strain-dependant way.
publishDate 2012
dc.date.none.fl_str_mv 2012-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/60099
Paéz, R.; Lavari, Luisina; Vinderola, Celso Gabriel; Audero, G.; Cuatrin, A.; et al.; Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion; Elsevier Science; Food Research International; 48; 2; 10-2012; 748-754
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/60099
identifier_str_mv Paéz, R.; Lavari, Luisina; Vinderola, Celso Gabriel; Audero, G.; Cuatrin, A.; et al.; Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion; Elsevier Science; Food Research International; 48; 2; 10-2012; 748-754
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.06.018
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996912002104
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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