Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying
- Autores
- Lavari, Luisina; Ianniello, Rocco; Paez, Roxana; Zotta, Teresa; Cuatrin, Alejandra Lorena; Reinheimer, Jorge Alberto; Parente, Eugenio; Vinderola, Celso Gabriel
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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. 1010CFU/mL of L.rhamnosus 64 under pH controlled fermentation in anaerobiosis. Cells were exposed to different mild stresses (aerobic: 1h air 0.3 vol vol-1min, pH 6, 37°C); heat (1h, pH 6, 45°C, anaerobiosis) and acid (1h, pH 5, 37°C, anaerobiosis), followed by heat (55°C) or oxidative (0.4mmol/L H2O2) challenge (15min). 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.
Fil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; Argentina
Fil: Ianniello, Rocco. Università Degli Studi Della Basilicata; Italia
Fil: Paez, Roxana. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; Argentina
Fil: Zotta, Teresa. Istituto Di Scienze Dell'alimentazione; Italia
Fil: Cuatrin, Alejandra Lorena. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; 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
Fil: Parente, Eugenio. Università Degli Studi Della Basilicata; Italia
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 - Materia
-
CHEESE WHEY
LACTOBACILLUS RHAMNOSUS
SPRAY DRYING
STRESS
WHEY PERMEATE - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/117357
Ver los metadatos del registro completo
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Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray dryingLavari, LuisinaIanniello, RoccoPaez, RoxanaZotta, TeresaCuatrin, Alejandra LorenaReinheimer, Jorge AlbertoParente, EugenioVinderola, Celso GabrielCHEESE WHEYLACTOBACILLUS RHAMNOSUSSPRAY DRYINGSTRESSWHEY PERMEATEhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2In 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. 1010CFU/mL of L.rhamnosus 64 under pH controlled fermentation in anaerobiosis. Cells were exposed to different mild stresses (aerobic: 1h air 0.3 vol vol-1min, pH 6, 37°C); heat (1h, pH 6, 45°C, anaerobiosis) and acid (1h, pH 5, 37°C, anaerobiosis), followed by heat (55°C) or oxidative (0.4mmol/L H2O2) challenge (15min). 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.Fil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; ArgentinaFil: Ianniello, Rocco. Università Degli Studi Della Basilicata; ItaliaFil: Paez, Roxana. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; ArgentinaFil: Zotta, Teresa. Istituto Di Scienze Dell'alimentazione; ItaliaFil: Cuatrin, Alejandra Lorena. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; 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; ArgentinaFil: Parente, Eugenio. Università Degli Studi Della Basilicata; ItaliaFil: 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; ArgentinaElsevier Science2015-02info: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/11336/117357Lavari, Luisina; Ianniello, Rocco; Paez, Roxana; Zotta, Teresa; Cuatrin, Alejandra Lorena; et al.; Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying; Elsevier Science; LWT - Food Science and Technology; 63; 1; 2-2015; 322-3300023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.03.066info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:59:51Zoai:ri.conicet.gov.ar:11336/117357instacron: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:34982025-09-29 09:59:52.167CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
title |
Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
spellingShingle |
Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying Lavari, Luisina CHEESE WHEY LACTOBACILLUS RHAMNOSUS SPRAY DRYING STRESS WHEY PERMEATE |
title_short |
Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
title_full |
Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
title_fullStr |
Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
title_full_unstemmed |
Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
title_sort |
Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying |
dc.creator.none.fl_str_mv |
Lavari, Luisina Ianniello, Rocco Paez, Roxana Zotta, Teresa Cuatrin, Alejandra Lorena Reinheimer, Jorge Alberto Parente, Eugenio Vinderola, Celso Gabriel |
author |
Lavari, Luisina |
author_facet |
Lavari, Luisina Ianniello, Rocco Paez, Roxana Zotta, Teresa Cuatrin, Alejandra Lorena Reinheimer, Jorge Alberto Parente, Eugenio Vinderola, Celso Gabriel |
author_role |
author |
author2 |
Ianniello, Rocco Paez, Roxana Zotta, Teresa Cuatrin, Alejandra Lorena Reinheimer, Jorge Alberto Parente, Eugenio Vinderola, Celso Gabriel |
author2_role |
author author author author author author author |
dc.subject.none.fl_str_mv |
CHEESE WHEY LACTOBACILLUS RHAMNOSUS SPRAY DRYING STRESS WHEY PERMEATE |
topic |
CHEESE WHEY LACTOBACILLUS RHAMNOSUS SPRAY DRYING STRESS WHEY PERMEATE |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.9 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
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. 1010CFU/mL of L.rhamnosus 64 under pH controlled fermentation in anaerobiosis. Cells were exposed to different mild stresses (aerobic: 1h air 0.3 vol vol-1min, pH 6, 37°C); heat (1h, pH 6, 45°C, anaerobiosis) and acid (1h, pH 5, 37°C, anaerobiosis), followed by heat (55°C) or oxidative (0.4mmol/L H2O2) challenge (15min). 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. Fil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; Argentina Fil: Ianniello, Rocco. Università Degli Studi Della Basilicata; Italia Fil: Paez, Roxana. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; Argentina Fil: Zotta, Teresa. Istituto Di Scienze Dell'alimentazione; Italia Fil: Cuatrin, Alejandra Lorena. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; 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 Fil: Parente, Eugenio. Università Degli Studi Della Basilicata; Italia 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 |
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. 1010CFU/mL of L.rhamnosus 64 under pH controlled fermentation in anaerobiosis. Cells were exposed to different mild stresses (aerobic: 1h air 0.3 vol vol-1min, pH 6, 37°C); heat (1h, pH 6, 45°C, anaerobiosis) and acid (1h, pH 5, 37°C, anaerobiosis), followed by heat (55°C) or oxidative (0.4mmol/L H2O2) challenge (15min). 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. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-02 |
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/11336/117357 Lavari, Luisina; Ianniello, Rocco; Paez, Roxana; Zotta, Teresa; Cuatrin, Alejandra Lorena; et al.; Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying; Elsevier Science; LWT - Food Science and Technology; 63; 1; 2-2015; 322-330 0023-6438 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/117357 |
identifier_str_mv |
Lavari, Luisina; Ianniello, Rocco; Paez, Roxana; Zotta, Teresa; Cuatrin, Alejandra Lorena; et al.; Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying; Elsevier Science; LWT - Food Science and Technology; 63; 1; 2-2015; 322-330 0023-6438 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.lwt.2015.03.066 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/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 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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1844613773628801024 |
score |
13.070432 |