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 Beatriz; Zotta, Teresa; Cuatrin, Alejandra; 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. 1010 CFU/mL of L. rhamnosus 64 under pH controlled fermentation in anaerobiosis. Cells were exposed to different mild stresses (aerobic: 1 h air 0.3 vol vol−1 min, pH 6, 37 °C); heat (1 h, pH 6, 45 °C, anaerobiosis) and acid (1 h, pH 5, 37 °C, anaerobiosis), followed by heat (55 °C) or oxidative (0.4 mmol/L H2O2) challenge (15 min). 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.
EEA Rafaela
Fil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Ianniello, Rocco. Università degli Studi della Basilicata. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Italia
Fil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Zotta, Teresa. CNR. Istituto di Scienze dell'Alimentazione; Italia
Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina
Fil: Parente, Eugenio. Università degli Studi della Basilicata. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Italia
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina
Fuente
LWT - Food Science and Technology 63 (1) : 322-330 (September 2015)
Materia
Lactobacillus
Lactosuero
Suero de Queso
Estres
Secado por Pulverización
Whey
Cheese Whey
Stress
Spray Drying
Lactobacillus rhamnosus
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3009
Acceder
id INTADig_6133e68193c3a68bc991547343d4ca72
oai_identifier_str oai:localhost:20.500.12123/3009
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray dryingLavari, LuisinaIanniello, RoccoPaez, Roxana BeatrizZotta, TeresaCuatrin, AlejandraReinheimer, Jorge AlbertoParente, EugenioVinderola, Celso GabrielLactobacillusLactosueroSuero de QuesoEstresSecado por PulverizaciónWheyCheese WheyStressSpray DryingLactobacillus rhamnosusIn 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. 1010 CFU/mL of L. rhamnosus 64 under pH controlled fermentation in anaerobiosis. Cells were exposed to different mild stresses (aerobic: 1 h air 0.3 vol vol−1 min, pH 6, 37 °C); heat (1 h, pH 6, 45 °C, anaerobiosis) and acid (1 h, pH 5, 37 °C, anaerobiosis), followed by heat (55 °C) or oxidative (0.4 mmol/L H2O2) challenge (15 min). 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.EEA RafaelaFil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Ianniello, Rocco. Università degli Studi della Basilicata. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; ItaliaFil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Zotta, Teresa. CNR. Istituto di Scienze dell'Alimentazione; ItaliaFil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; ArgentinaFil: Parente, Eugenio. Università degli Studi della Basilicata. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; ItaliaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina2018-08-08T11:49:03Z2018-08-08T11:49:03Z2015-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0023643815002194http://hdl.handle.net/20.500.12123/30090023-6438https://doi.org/10.1016/j.lwt.2015.03.066LWT - Food Science and Technology 63 (1) : 322-330 (September 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:23Zoai:localhost:20.500.12123/3009instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:24.516INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Lactobacillus
Lactosuero
Suero de Queso
Estres
Secado por Pulverización
Whey
Cheese Whey
Stress
Spray Drying
Lactobacillus rhamnosus
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 Beatriz
Zotta, Teresa
Cuatrin, Alejandra
Reinheimer, Jorge Alberto
Parente, Eugenio
Vinderola, Celso Gabriel
author Lavari, Luisina
author_facet Lavari, Luisina
Ianniello, Rocco
Paez, Roxana Beatriz
Zotta, Teresa
Cuatrin, Alejandra
Reinheimer, Jorge Alberto
Parente, Eugenio
Vinderola, Celso Gabriel
author_role author
author2 Ianniello, Rocco
Paez, Roxana Beatriz
Zotta, Teresa
Cuatrin, Alejandra
Reinheimer, Jorge Alberto
Parente, Eugenio
Vinderola, Celso Gabriel
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Lactobacillus
Lactosuero
Suero de Queso
Estres
Secado por Pulverización
Whey
Cheese Whey
Stress
Spray Drying
Lactobacillus rhamnosus
topic Lactobacillus
Lactosuero
Suero de Queso
Estres
Secado por Pulverización
Whey
Cheese Whey
Stress
Spray Drying
Lactobacillus rhamnosus
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. 1010 CFU/mL of L. rhamnosus 64 under pH controlled fermentation in anaerobiosis. Cells were exposed to different mild stresses (aerobic: 1 h air 0.3 vol vol−1 min, pH 6, 37 °C); heat (1 h, pH 6, 45 °C, anaerobiosis) and acid (1 h, pH 5, 37 °C, anaerobiosis), followed by heat (55 °C) or oxidative (0.4 mmol/L H2O2) challenge (15 min). 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.
EEA Rafaela
Fil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Ianniello, Rocco. Università degli Studi della Basilicata. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Italia
Fil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Zotta, Teresa. CNR. Istituto di Scienze dell'Alimentazione; Italia
Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina
Fil: Parente, Eugenio. Università degli Studi della Basilicata. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Italia
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia 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. 1010 CFU/mL of L. rhamnosus 64 under pH controlled fermentation in anaerobiosis. Cells were exposed to different mild stresses (aerobic: 1 h air 0.3 vol vol−1 min, pH 6, 37 °C); heat (1 h, pH 6, 45 °C, anaerobiosis) and acid (1 h, pH 5, 37 °C, anaerobiosis), followed by heat (55 °C) or oxidative (0.4 mmol/L H2O2) challenge (15 min). 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 2015-09
2018-08-08T11:49:03Z
2018-08-08T11:49:03Z
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 https://www.sciencedirect.com/science/article/pii/S0023643815002194
http://hdl.handle.net/20.500.12123/3009
0023-6438
https://doi.org/10.1016/j.lwt.2015.03.066
url https://www.sciencedirect.com/science/article/pii/S0023643815002194
http://hdl.handle.net/20.500.12123/3009
https://doi.org/10.1016/j.lwt.2015.03.066
identifier_str_mv 0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv LWT - Food Science and Technology 63 (1) : 322-330 (September 2015)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341357390135296
score 12.623145

Publicaciones similares