Use of cheese whey for biomass production and spray drying of probiotic lactobacilli

Autores
Lavari, Luisina; Paez, Roxana Beatriz; Cuatrin, Alejandra; Reinheimer, Jorge Alberto; Vinderola, Celso Gabriel
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology).
EEA Rafaela
Fil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
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: 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
Journal of Dairy Research 81 (3) : 267-274 (August 2014)
Materia
Suero de Queso
Lactobacillus
Lactosuero
Biomasa
Probióticos
Cheese Whey
Whey
Biomass
Probiotics
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3287
Acceder
id INTADig_7472fd528b8a2e4c5b692d09c9657c8a
oai_identifier_str oai:localhost:20.500.12123/3287
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Use of cheese whey for biomass production and spray drying of probiotic lactobacilliLavari, LuisinaPaez, Roxana BeatrizCuatrin, AlejandraReinheimer, Jorge AlbertoVinderola, Celso GabrielSuero de QuesoLactobacillusLactosueroBiomasaProbióticosCheese WheyWheyBiomassProbioticsThe double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology).EEA RafaelaFil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: 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: 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; Argentina2018-09-04T13:36:26Z2018-09-04T13:36:26Z2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.cambridge.org/core/journals/journal-of-dairy-research/article/div-classtitleuse-of-cheese-whey-for-biomass-production-and-spray-drying-of-probiotic-lactobacillidiv/E9C09B61DBE77552686554BEB1F61C21http://hdl.handle.net/20.500.12123/32870022-02991469-7629https://doi.org/10.1017/S0022029914000156Journal of Dairy Research 81 (3) : 267-274 (August 2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:27Zoai:localhost:20.500.12123/3287instacron: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 09:47:28.091INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
title Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
spellingShingle Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
Lavari, Luisina
Suero de Queso
Lactobacillus
Lactosuero
Biomasa
Probióticos
Cheese Whey
Whey
Biomass
Probiotics
title_short Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
title_full Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
title_fullStr Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
title_full_unstemmed Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
title_sort Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
dc.creator.none.fl_str_mv Lavari, Luisina
Paez, Roxana Beatriz
Cuatrin, Alejandra
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author Lavari, Luisina
author_facet Lavari, Luisina
Paez, Roxana Beatriz
Cuatrin, Alejandra
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author_role author
author2 Paez, Roxana Beatriz
Cuatrin, Alejandra
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author2_role author
author
author
author
dc.subject.none.fl_str_mv Suero de Queso
Lactobacillus
Lactosuero
Biomasa
Probióticos
Cheese Whey
Whey
Biomass
Probiotics
topic Suero de Queso
Lactobacillus
Lactosuero
Biomasa
Probióticos
Cheese Whey
Whey
Biomass
Probiotics
dc.description.none.fl_txt_mv The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology).
EEA Rafaela
Fil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
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: 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 The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology).
publishDate 2014
dc.date.none.fl_str_mv 2014-08
2018-09-04T13:36:26Z
2018-09-04T13:36:26Z
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.cambridge.org/core/journals/journal-of-dairy-research/article/div-classtitleuse-of-cheese-whey-for-biomass-production-and-spray-drying-of-probiotic-lactobacillidiv/E9C09B61DBE77552686554BEB1F61C21
http://hdl.handle.net/20.500.12123/3287
0022-0299
1469-7629
https://doi.org/10.1017/S0022029914000156
url https://www.cambridge.org/core/journals/journal-of-dairy-research/article/div-classtitleuse-of-cheese-whey-for-biomass-production-and-spray-drying-of-probiotic-lactobacillidiv/E9C09B61DBE77552686554BEB1F61C21
http://hdl.handle.net/20.500.12123/3287
https://doi.org/10.1017/S0022029914000156
identifier_str_mv 0022-0299
1469-7629
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 Journal of Dairy Research 81 (3) : 267-274 (August 2014)
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_ 1842341358468071424
score 12.623145

Publicaciones similares