Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy

Autores
Santos, Mauricio Ismael; Gerbino, Oscar Esteban; Araujo Andrade, Cuauhtemoc; Tymczyszyn, Emma Elizabeth; Gomez Zavaglia, Andrea
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The ability of two types of galacto-oligosaccharides (GOS) and lactulose to protect Lactobacillus delbrueckii subsp. bulgaricus upon freeze-drying was evaluated on the basis of their capacity to form glassy structures, using near infrared (NIR) spectroscopy. After freeze-drying in the presence of protective agents, microorganisms were stored at 4 °C at different relative humidities (RH) (from 11 to 80%) up to 21 days. The loss of viability was determined by plate count and referred to viability before freeze-drying. For each storage condition, glass transition temperatures (Tg) were determined by differential scanning calorimetry (DSC). In parallel, near infrared spectra registered in the 900–1700 nm region provided information about viability and RHs that could be correlated with the results obtained by plate counts and DSC. The comparison of NIR spectra of freeze-dried samples stored at the same RH but differing in the time of storage allowed the identification of spectral features related with viability. The spectral differences observed on samples stored in the same conditions (same time of storage and same protective agent) but differing in RHs were ascribed to the formation of amorphous and rubbery states. Based on the spectral information, a multivariate based classification model (PLS-DA) was defined to determine whether samples are in a rubbery or an amorphous state. As the physical state of starters is related with their shelf-life, this model provided support for the use of NIR spectroscopy as a quick method to assess the proper storage of starters.
Fil: Santos, Mauricio Ismael. 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: Gerbino, Oscar Esteban. 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: Araujo Andrade, Cuauhtemoc. Universidad Autonoma de Zacatecas; México
Fil: Tymczyszyn, Emma Elizabeth. 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: Gomez Zavaglia, Andrea. 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
Materia
Lactobacillus Delbrueckii Subsp. Bulgaricus
Freeze-Drying
Protective Agent
Near Infrared Spectroscopy
Amorphous/Rubbery
Partial Least Square Discriminant Analysis
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:11336/32412
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/32412
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopySantos, Mauricio IsmaelGerbino, Oscar EstebanAraujo Andrade, CuauhtemocTymczyszyn, Emma ElizabethGomez Zavaglia, AndreaLactobacillus Delbrueckii Subsp. BulgaricusFreeze-DryingProtective AgentNear Infrared SpectroscopyAmorphous/RubberyPartial Least Square Discriminant Analysishttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The ability of two types of galacto-oligosaccharides (GOS) and lactulose to protect Lactobacillus delbrueckii subsp. bulgaricus upon freeze-drying was evaluated on the basis of their capacity to form glassy structures, using near infrared (NIR) spectroscopy. After freeze-drying in the presence of protective agents, microorganisms were stored at 4 °C at different relative humidities (RH) (from 11 to 80%) up to 21 days. The loss of viability was determined by plate count and referred to viability before freeze-drying. For each storage condition, glass transition temperatures (Tg) were determined by differential scanning calorimetry (DSC). In parallel, near infrared spectra registered in the 900–1700 nm region provided information about viability and RHs that could be correlated with the results obtained by plate counts and DSC. The comparison of NIR spectra of freeze-dried samples stored at the same RH but differing in the time of storage allowed the identification of spectral features related with viability. The spectral differences observed on samples stored in the same conditions (same time of storage and same protective agent) but differing in RHs were ascribed to the formation of amorphous and rubbery states. Based on the spectral information, a multivariate based classification model (PLS-DA) was defined to determine whether samples are in a rubbery or an amorphous state. As the physical state of starters is related with their shelf-life, this model provided support for the use of NIR spectroscopy as a quick method to assess the proper storage of starters.Fil: Santos, Mauricio Ismael. 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: Gerbino, Oscar Esteban. 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: Araujo Andrade, Cuauhtemoc. Universidad Autonoma de Zacatecas; MéxicoFil: Tymczyszyn, Emma Elizabeth. 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: Gomez Zavaglia, Andrea. 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; ArgentinaElsevier Science2014-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/32412Gomez Zavaglia, Andrea; Tymczyszyn, Emma Elizabeth; Araujo Andrade, Cuauhtemoc; Gerbino, Oscar Esteban; Santos, Mauricio Ismael; Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy; Elsevier Science; Food Research International; 59; 2-2014; 53-600963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.01.054info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S096399691400060Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:02:11Zoai:ri.conicet.gov.ar:11336/32412instacron: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 10:02:11.591CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy
title Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy
spellingShingle Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy
Santos, Mauricio Ismael
Lactobacillus Delbrueckii Subsp. Bulgaricus
Freeze-Drying
Protective Agent
Near Infrared Spectroscopy
Amorphous/Rubbery
Partial Least Square Discriminant Analysis
title_short Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy
title_full Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy
title_fullStr Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy
title_full_unstemmed Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy
title_sort Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy
dc.creator.none.fl_str_mv Santos, Mauricio Ismael
Gerbino, Oscar Esteban
Araujo Andrade, Cuauhtemoc
Tymczyszyn, Emma Elizabeth
Gomez Zavaglia, Andrea
author Santos, Mauricio Ismael
author_facet Santos, Mauricio Ismael
Gerbino, Oscar Esteban
Araujo Andrade, Cuauhtemoc
Tymczyszyn, Emma Elizabeth
Gomez Zavaglia, Andrea
author_role author
author2 Gerbino, Oscar Esteban
Araujo Andrade, Cuauhtemoc
Tymczyszyn, Emma Elizabeth
Gomez Zavaglia, Andrea
author2_role author
author
author
author
dc.subject.none.fl_str_mv Lactobacillus Delbrueckii Subsp. Bulgaricus
Freeze-Drying
Protective Agent
Near Infrared Spectroscopy
Amorphous/Rubbery
Partial Least Square Discriminant Analysis
topic Lactobacillus Delbrueckii Subsp. Bulgaricus
Freeze-Drying
Protective Agent
Near Infrared Spectroscopy
Amorphous/Rubbery
Partial Least Square Discriminant Analysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The ability of two types of galacto-oligosaccharides (GOS) and lactulose to protect Lactobacillus delbrueckii subsp. bulgaricus upon freeze-drying was evaluated on the basis of their capacity to form glassy structures, using near infrared (NIR) spectroscopy. After freeze-drying in the presence of protective agents, microorganisms were stored at 4 °C at different relative humidities (RH) (from 11 to 80%) up to 21 days. The loss of viability was determined by plate count and referred to viability before freeze-drying. For each storage condition, glass transition temperatures (Tg) were determined by differential scanning calorimetry (DSC). In parallel, near infrared spectra registered in the 900–1700 nm region provided information about viability and RHs that could be correlated with the results obtained by plate counts and DSC. The comparison of NIR spectra of freeze-dried samples stored at the same RH but differing in the time of storage allowed the identification of spectral features related with viability. The spectral differences observed on samples stored in the same conditions (same time of storage and same protective agent) but differing in RHs were ascribed to the formation of amorphous and rubbery states. Based on the spectral information, a multivariate based classification model (PLS-DA) was defined to determine whether samples are in a rubbery or an amorphous state. As the physical state of starters is related with their shelf-life, this model provided support for the use of NIR spectroscopy as a quick method to assess the proper storage of starters.
Fil: Santos, Mauricio Ismael. 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: Gerbino, Oscar Esteban. 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: Araujo Andrade, Cuauhtemoc. Universidad Autonoma de Zacatecas; México
Fil: Tymczyszyn, Emma Elizabeth. 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: Gomez Zavaglia, Andrea. 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
description The ability of two types of galacto-oligosaccharides (GOS) and lactulose to protect Lactobacillus delbrueckii subsp. bulgaricus upon freeze-drying was evaluated on the basis of their capacity to form glassy structures, using near infrared (NIR) spectroscopy. After freeze-drying in the presence of protective agents, microorganisms were stored at 4 °C at different relative humidities (RH) (from 11 to 80%) up to 21 days. The loss of viability was determined by plate count and referred to viability before freeze-drying. For each storage condition, glass transition temperatures (Tg) were determined by differential scanning calorimetry (DSC). In parallel, near infrared spectra registered in the 900–1700 nm region provided information about viability and RHs that could be correlated with the results obtained by plate counts and DSC. The comparison of NIR spectra of freeze-dried samples stored at the same RH but differing in the time of storage allowed the identification of spectral features related with viability. The spectral differences observed on samples stored in the same conditions (same time of storage and same protective agent) but differing in RHs were ascribed to the formation of amorphous and rubbery states. Based on the spectral information, a multivariate based classification model (PLS-DA) was defined to determine whether samples are in a rubbery or an amorphous state. As the physical state of starters is related with their shelf-life, this model provided support for the use of NIR spectroscopy as a quick method to assess the proper storage of starters.
publishDate 2014
dc.date.none.fl_str_mv 2014-02
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/11336/32412
Gomez Zavaglia, Andrea; Tymczyszyn, Emma Elizabeth; Araujo Andrade, Cuauhtemoc; Gerbino, Oscar Esteban; Santos, Mauricio Ismael; Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy; Elsevier Science; Food Research International; 59; 2-2014; 53-60
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/32412
identifier_str_mv Gomez Zavaglia, Andrea; Tymczyszyn, Emma Elizabeth; Araujo Andrade, Cuauhtemoc; Gerbino, Oscar Esteban; Santos, Mauricio Ismael; Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy; Elsevier Science; Food Research International; 59; 2-2014; 53-60
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.2014.01.054
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S096399691400060X
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
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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)
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reponame_str CONICET Digital (CONICET)
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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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