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

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...

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Autores: Lavari, Luisina, Paez, Roxana, Cuatrin, Alejandra, Reinheimer, Jorge Alberto, Vinderola, Celso Gabriel
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2014
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/13260
Acceso en línea:http://hdl.handle.net/11336/13260
Access Level:acceso abierto
Palabra clave:Cheese Whey
Whey Permeate
Ricotta Whey
Biomass
Probiotics
Spray Drying
https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
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network_acronym_str AR
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repository_id_str
spelling Use of cheese whey for biomass production and spray drying of probiotic lactobacilliLavari, LuisinaPaez, RoxanaCuatrin, AlejandraReinheimer, Jorge AlbertoVinderola, Celso GabrielCheese WheyWhey PermeateRicotta WheyBiomassProbioticsSpray Dryinghttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The 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 growsatisfactorily 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)Fil: Lavari, Luisina. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela; ArgentinaFil: Paez, Roxana. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela; ArgentinaFil: Cuatrin, Alejandra. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaCambridge University Press2014-06info: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/11336/13260Lavari, Luisina; Paez, Roxana; Cuatrin, Alejandra; Reinheimer, Jorge Alberto; Vinderola, Celso Gabriel; Use of cheese whey for biomass production and spray drying of probiotic lactobacilli; Cambridge University Press; Journal Of Dairy Research; 81; 3; 6-2014; 267-2740022-0299enginfo:eu-repo/semantics/altIdentifier/doi//10.1017/S0022029914000156info:eu-repo/semantics/altIdentifier/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/E9C09B61DBE77552686554BEB1F61C21info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:13:40Zoai:ri.conicet.gov.ar:11336/13260instacron: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:34982024-05-08 14:13:40.526CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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
Cheese Whey
Whey Permeate
Ricotta Whey
Biomass
Probiotics
Spray Drying
https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
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
Cuatrin, Alejandra
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author Lavari, Luisina
author_facet Lavari, Luisina
Paez, Roxana
Cuatrin, Alejandra
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author_role author
author2 Paez, Roxana
Cuatrin, Alejandra
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author2_role author
author
author
author
dc.subject.none.fl_str_mv Cheese Whey
Whey Permeate
Ricotta Whey
Biomass
Probiotics
Spray Drying
https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
topic Cheese Whey
Whey Permeate
Ricotta Whey
Biomass
Probiotics
Spray Drying
https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
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 growsatisfactorily 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 2014-06
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/11336/13260
Lavari, Luisina; Paez, Roxana; Cuatrin, Alejandra; Reinheimer, Jorge Alberto; Vinderola, Celso Gabriel; Use of cheese whey for biomass production and spray drying of probiotic lactobacilli; Cambridge University Press; Journal Of Dairy Research; 81; 3; 6-2014; 267-274
0022-0299
url http://hdl.handle.net/11336/13260
identifier_str_mv Lavari, Luisina; Paez, Roxana; Cuatrin, Alejandra; Reinheimer, Jorge Alberto; Vinderola, Celso Gabriel; Use of cheese whey for biomass production and spray drying of probiotic lactobacilli; Cambridge University Press; Journal Of Dairy Research; 81; 3; 6-2014; 267-274
0022-0299
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi//10.1017/S0022029914000156
info:eu-repo/semantics/altIdentifier/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
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
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 Cambridge University Press
publisher.none.fl_str_mv Cambridge University Press
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
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 15,812429

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