Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-h...

Autores
Peralta, Guillermo Hugo; Beret, María Victoria; Bürgi, Milagros; Ale, Elisa Carmen; Martinez, Luciano Jose; Albarracín, Virginia Helena; Wolf, Irma Veronica; Bergamini, Carina Viviana
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Freeze-drying is the main process used to preserve lactic bacterial cultures at an industrial level; however, their viability and metabolic activity can be affected not only by the process per se but also by storage conditions. This study investigated the effect of freeze-drying and long-term storage (14 months) on the viability and metabolic activity of Lacticaseibacillus paracasei 90 (L90) grown in three culture media. The freeze-drying process did not influence its culturability and viability, regardless of the culture media used. The storage of the freeze-dried cultures at room temperature had a negative impact on viability, culturability and its ability to grow and acidify milk. However, L90 was able to withstand a long period of storage at low temperatures (14 months, 4 °C) and keep the technological features desirable of a ripening culture. Overall, the results demonstrate the robustness of this strain as a secondary culture in the food industry.
Fil: Peralta, Guillermo Hugo. 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: Beret, María Victoria. 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: Bürgi, Milagros. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ale, Elisa Carmen. 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: Martinez, Luciano Jose. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina
Fil: Albarracín, Virginia Helena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina
Fil: Wolf, Irma Veronica. 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: Bergamini, Carina Viviana. 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
FREEZE-DRYING
PRESERVATION
LACTOBACILLI
SECONDARY CULTURE
CHEESE
METABOLIC ACTIVITY
RIPENING-AGENT
VIABILITY
Nivel de accesibilidad
acceso embargado
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:11336/227704
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/227704
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheesePeralta, Guillermo HugoBeret, María VictoriaBürgi, MilagrosAle, Elisa CarmenMartinez, Luciano JoseAlbarracín, Virginia HelenaWolf, Irma VeronicaBergamini, Carina VivianaFREEZE-DRYINGPRESERVATIONLACTOBACILLISECONDARY CULTURECHEESEMETABOLIC ACTIVITYRIPENING-AGENTVIABILITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Freeze-drying is the main process used to preserve lactic bacterial cultures at an industrial level; however, their viability and metabolic activity can be affected not only by the process per se but also by storage conditions. This study investigated the effect of freeze-drying and long-term storage (14 months) on the viability and metabolic activity of Lacticaseibacillus paracasei 90 (L90) grown in three culture media. The freeze-drying process did not influence its culturability and viability, regardless of the culture media used. The storage of the freeze-dried cultures at room temperature had a negative impact on viability, culturability and its ability to grow and acidify milk. However, L90 was able to withstand a long period of storage at low temperatures (14 months, 4 °C) and keep the technological features desirable of a ripening culture. Overall, the results demonstrate the robustness of this strain as a secondary culture in the food industry.Fil: Peralta, Guillermo Hugo. 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: Beret, María Victoria. 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: Bürgi, Milagros. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ale, Elisa Carmen. 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: Martinez, Luciano Jose. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; ArgentinaFil: Albarracín, Virginia Helena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; ArgentinaFil: Wolf, Irma Veronica. 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: Bergamini, Carina Viviana. 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; ArgentinaElsevier2023-12info:eu-repo/date/embargoEnd/2024-06-21info: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/11336/227704Peralta, Guillermo Hugo; Beret, María Victoria; Bürgi, Milagros; Ale, Elisa Carmen; Martinez, Luciano Jose; et al.; Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese; Elsevier; International Dairy Journal; 147; 12-2023; 1-140958-6946CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0958694623001826info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2023.105763info:eu-repo/semantics/embargoedAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-01-08T13:08:26Zoai:ri.conicet.gov.ar:11336/227704instacron: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:34982026-01-08 13:08:26.525CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese
title Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese
spellingShingle Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese
Peralta, Guillermo Hugo
FREEZE-DRYING
PRESERVATION
LACTOBACILLI
SECONDARY CULTURE
CHEESE
METABOLIC ACTIVITY
RIPENING-AGENT
VIABILITY
title_short Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese
title_full Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese
title_fullStr Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese
title_full_unstemmed Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese
title_sort Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese
dc.creator.none.fl_str_mv Peralta, Guillermo Hugo
Beret, María Victoria
Bürgi, Milagros
Ale, Elisa Carmen
Martinez, Luciano Jose
Albarracín, Virginia Helena
Wolf, Irma Veronica
Bergamini, Carina Viviana
author Peralta, Guillermo Hugo
author_facet Peralta, Guillermo Hugo
Beret, María Victoria
Bürgi, Milagros
Ale, Elisa Carmen
Martinez, Luciano Jose
Albarracín, Virginia Helena
Wolf, Irma Veronica
Bergamini, Carina Viviana
author_role author
author2 Beret, María Victoria
Bürgi, Milagros
Ale, Elisa Carmen
Martinez, Luciano Jose
Albarracín, Virginia Helena
Wolf, Irma Veronica
Bergamini, Carina Viviana
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv FREEZE-DRYING
PRESERVATION
LACTOBACILLI
SECONDARY CULTURE
CHEESE
METABOLIC ACTIVITY
RIPENING-AGENT
VIABILITY
topic FREEZE-DRYING
PRESERVATION
LACTOBACILLI
SECONDARY CULTURE
CHEESE
METABOLIC ACTIVITY
RIPENING-AGENT
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 Freeze-drying is the main process used to preserve lactic bacterial cultures at an industrial level; however, their viability and metabolic activity can be affected not only by the process per se but also by storage conditions. This study investigated the effect of freeze-drying and long-term storage (14 months) on the viability and metabolic activity of Lacticaseibacillus paracasei 90 (L90) grown in three culture media. The freeze-drying process did not influence its culturability and viability, regardless of the culture media used. The storage of the freeze-dried cultures at room temperature had a negative impact on viability, culturability and its ability to grow and acidify milk. However, L90 was able to withstand a long period of storage at low temperatures (14 months, 4 °C) and keep the technological features desirable of a ripening culture. Overall, the results demonstrate the robustness of this strain as a secondary culture in the food industry.
Fil: Peralta, Guillermo Hugo. 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: Beret, María Victoria. 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: Bürgi, Milagros. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ale, Elisa Carmen. 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: Martinez, Luciano Jose. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina
Fil: Albarracín, Virginia Helena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina
Fil: Wolf, Irma Veronica. 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: Bergamini, Carina Viviana. 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 Freeze-drying is the main process used to preserve lactic bacterial cultures at an industrial level; however, their viability and metabolic activity can be affected not only by the process per se but also by storage conditions. This study investigated the effect of freeze-drying and long-term storage (14 months) on the viability and metabolic activity of Lacticaseibacillus paracasei 90 (L90) grown in three culture media. The freeze-drying process did not influence its culturability and viability, regardless of the culture media used. The storage of the freeze-dried cultures at room temperature had a negative impact on viability, culturability and its ability to grow and acidify milk. However, L90 was able to withstand a long period of storage at low temperatures (14 months, 4 °C) and keep the technological features desirable of a ripening culture. Overall, the results demonstrate the robustness of this strain as a secondary culture in the food industry.
publishDate 2023
dc.date.none.fl_str_mv 2023-12
info:eu-repo/date/embargoEnd/2024-06-21
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/11336/227704
Peralta, Guillermo Hugo; Beret, María Victoria; Bürgi, Milagros; Ale, Elisa Carmen; Martinez, Luciano Jose; et al.; Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese; Elsevier; International Dairy Journal; 147; 12-2023; 1-14
0958-6946
CONICET Digital
CONICET
url http://hdl.handle.net/11336/227704
identifier_str_mv Peralta, Guillermo Hugo; Beret, María Victoria; Bürgi, Milagros; Ale, Elisa Carmen; Martinez, Luciano Jose; et al.; Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese; Elsevier; International Dairy Journal; 147; 12-2023; 1-14
0958-6946
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0958694623001826
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2023.105763
dc.rights.none.fl_str_mv info:eu-repo/semantics/embargoedAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv embargoedAccess
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 Elsevier
publisher.none.fl_str_mv Elsevier
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 12.747614

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