Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed

Autores
Gamba, Raul Ricardo; Moure, María Candela; Diosma, Gabriela; Giannuzzi, Leda; de Antoni, Graciela Liliana; León Peláez, Angela Maria
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fungal contamination by Aspergillus parasiticus and A. flavus causes negative effects on the production of food cereals. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. An important waste produced by the dairy cheese industry is the whey permeate, which nowadays is a strong ambient contaminant. The aim of this work wasthe standardization of the whey permeate fermenting conditions with kefir grains, the assessment of the antifungal activity of the cell-free-supernatants (CFS) from these fermentations and to compare it with that obtained with CFS of milk fermented with kefir grains. Finally, we studied if the addition of kefir fermented whey permeate to food (bread) and feed (poultry) could produce shelflife improvement. The optimal condition to obtain CFS with fungicidal effect was a fermentation with 10% w/v of kefir grains, at 30˚C, for 24 hours until a pH 3.7. We found that CFS from whey permeate caused fungal inhibition, whereas CFS of kefir grains grown in milk showed lower antifungal activity. Additionally, the addition of kefir-fermented whey permeates in food (bread) and feed (poultry) improved their resistance to fungal contamination. This is the first report about the application of kefir-fermented whey permeate to improve the shelf life, suggesting its potential use as a biopreservative.
Fil: Gamba, Raul Ricardo. 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: Moure, María Candela. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Diosma, Gabriela. 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: Giannuzzi, Leda. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: de Antoni, Graciela Liliana. 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: León Peláez, Angela Maria. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Materia
ASPERGILLUS PARASITICUS
WHEY PERMEATE
KEFIR SUPERNATANTS
BREAD
POULTRY FEED
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:11336/52260
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and FeedGamba, Raul RicardoMoure, María CandelaDiosma, GabrielaGiannuzzi, Ledade Antoni, Graciela LilianaLeón Peláez, Angela MariaASPERGILLUS PARASITICUSWHEY PERMEATEKEFIR SUPERNATANTSBREADPOULTRY FEEDhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Fungal contamination by Aspergillus parasiticus and A. flavus causes negative effects on the production of food cereals. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. An important waste produced by the dairy cheese industry is the whey permeate, which nowadays is a strong ambient contaminant. The aim of this work wasthe standardization of the whey permeate fermenting conditions with kefir grains, the assessment of the antifungal activity of the cell-free-supernatants (CFS) from these fermentations and to compare it with that obtained with CFS of milk fermented with kefir grains. Finally, we studied if the addition of kefir fermented whey permeate to food (bread) and feed (poultry) could produce shelflife improvement. The optimal condition to obtain CFS with fungicidal effect was a fermentation with 10% w/v of kefir grains, at 30˚C, for 24 hours until a pH 3.7. We found that CFS from whey permeate caused fungal inhibition, whereas CFS of kefir grains grown in milk showed lower antifungal activity. Additionally, the addition of kefir-fermented whey permeates in food (bread) and feed (poultry) improved their resistance to fungal contamination. This is the first report about the application of kefir-fermented whey permeate to improve the shelf life, suggesting its potential use as a biopreservative.Fil: Gamba, Raul Ricardo. 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: Moure, María Candela. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Diosma, Gabriela. 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: Giannuzzi, Leda. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: de Antoni, Graciela Liliana. 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: León Peláez, Angela Maria. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaScientific Research Publishing2016-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/52260Gamba, Raul Ricardo; Moure, María Candela; Diosma, Gabriela; Giannuzzi, Leda; de Antoni, Graciela Liliana; et al.; Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed; Scientific Research Publishing; Advances in Microbiology; 6; 9; 8-2016; 1-12; 695962165-34022165-3410CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/7-2270802_69596.htminfo:eu-repo/semantics/altIdentifier/doi/10.4236/aim.2016.69064info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:31:35Zoai:ri.conicet.gov.ar:11336/52260instacron: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:34982025-10-15 15:31:35.697CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
title Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
spellingShingle Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
Gamba, Raul Ricardo
ASPERGILLUS PARASITICUS
WHEY PERMEATE
KEFIR SUPERNATANTS
BREAD
POULTRY FEED
title_short Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
title_full Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
title_fullStr Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
title_full_unstemmed Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
title_sort Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
dc.creator.none.fl_str_mv Gamba, Raul Ricardo
Moure, María Candela
Diosma, Gabriela
Giannuzzi, Leda
de Antoni, Graciela Liliana
León Peláez, Angela Maria
author Gamba, Raul Ricardo
author_facet Gamba, Raul Ricardo
Moure, María Candela
Diosma, Gabriela
Giannuzzi, Leda
de Antoni, Graciela Liliana
León Peláez, Angela Maria
author_role author
author2 Moure, María Candela
Diosma, Gabriela
Giannuzzi, Leda
de Antoni, Graciela Liliana
León Peláez, Angela Maria
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ASPERGILLUS PARASITICUS
WHEY PERMEATE
KEFIR SUPERNATANTS
BREAD
POULTRY FEED
topic ASPERGILLUS PARASITICUS
WHEY PERMEATE
KEFIR SUPERNATANTS
BREAD
POULTRY FEED
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Fungal contamination by Aspergillus parasiticus and A. flavus causes negative effects on the production of food cereals. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. An important waste produced by the dairy cheese industry is the whey permeate, which nowadays is a strong ambient contaminant. The aim of this work wasthe standardization of the whey permeate fermenting conditions with kefir grains, the assessment of the antifungal activity of the cell-free-supernatants (CFS) from these fermentations and to compare it with that obtained with CFS of milk fermented with kefir grains. Finally, we studied if the addition of kefir fermented whey permeate to food (bread) and feed (poultry) could produce shelflife improvement. The optimal condition to obtain CFS with fungicidal effect was a fermentation with 10% w/v of kefir grains, at 30˚C, for 24 hours until a pH 3.7. We found that CFS from whey permeate caused fungal inhibition, whereas CFS of kefir grains grown in milk showed lower antifungal activity. Additionally, the addition of kefir-fermented whey permeates in food (bread) and feed (poultry) improved their resistance to fungal contamination. This is the first report about the application of kefir-fermented whey permeate to improve the shelf life, suggesting its potential use as a biopreservative.
Fil: Gamba, Raul Ricardo. 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: Moure, María Candela. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Diosma, Gabriela. 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: Giannuzzi, Leda. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: de Antoni, Graciela Liliana. 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: León Peláez, Angela Maria. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
description Fungal contamination by Aspergillus parasiticus and A. flavus causes negative effects on the production of food cereals. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. An important waste produced by the dairy cheese industry is the whey permeate, which nowadays is a strong ambient contaminant. The aim of this work wasthe standardization of the whey permeate fermenting conditions with kefir grains, the assessment of the antifungal activity of the cell-free-supernatants (CFS) from these fermentations and to compare it with that obtained with CFS of milk fermented with kefir grains. Finally, we studied if the addition of kefir fermented whey permeate to food (bread) and feed (poultry) could produce shelflife improvement. The optimal condition to obtain CFS with fungicidal effect was a fermentation with 10% w/v of kefir grains, at 30˚C, for 24 hours until a pH 3.7. We found that CFS from whey permeate caused fungal inhibition, whereas CFS of kefir grains grown in milk showed lower antifungal activity. Additionally, the addition of kefir-fermented whey permeates in food (bread) and feed (poultry) improved their resistance to fungal contamination. This is the first report about the application of kefir-fermented whey permeate to improve the shelf life, suggesting its potential use as a biopreservative.
publishDate 2016
dc.date.none.fl_str_mv 2016-08
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/11336/52260
Gamba, Raul Ricardo; Moure, María Candela; Diosma, Gabriela; Giannuzzi, Leda; de Antoni, Graciela Liliana; et al.; Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed; Scientific Research Publishing; Advances in Microbiology; 6; 9; 8-2016; 1-12; 69596
2165-3402
2165-3410
CONICET Digital
CONICET
url http://hdl.handle.net/11336/52260
identifier_str_mv Gamba, Raul Ricardo; Moure, María Candela; Diosma, Gabriela; Giannuzzi, Leda; de Antoni, Graciela Liliana; et al.; Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed; Scientific Research Publishing; Advances in Microbiology; 6; 9; 8-2016; 1-12; 69596
2165-3402
2165-3410
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/7-2270802_69596.htm
info:eu-repo/semantics/altIdentifier/doi/10.4236/aim.2016.69064
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
application/pdf
dc.publisher.none.fl_str_mv Scientific Research Publishing
publisher.none.fl_str_mv Scientific Research Publishing
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 13.22299

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