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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/117357
Acceder
id CONICETDig_b3985c4450d20ba36a203390db77e2df
oai_identifier_str oai:ri.conicet.gov.ar:11336/117357
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-15T14:55:37Zoai: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:34982025-10-15 14:55:37.621CONICET 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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score 13.22299

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