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dc.contributor.author
Golowczyc, Marina Alejandra
dc.contributor.author
Vera, Carlos
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Santos, Mauricio Ismael
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Guerrero, Cecilia
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Carasi, Paula
dc.contributor.author
Illanes, Andres
dc.contributor.author
Gomez Zavaglia, Andrea
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Tymczyszyn, Emma Elizabeth
dc.date.available
2017-01-03T18:35:27Z
dc.date.issued
2013-08
dc.identifier.citation
Golowczyc, Marina Alejandra; Vera, Carlos; Santos, Mauricio Ismael; Guerrero, Cecilia; Carasi, Paula; et al.; Use of whey permeate containing in situ synthesised galacto-oligosaccharides for the growth and preservation of Lactobacillus plantarum; Cambridge University Press; Journal Of Dairy Research; 80; 3; 8-2013; 374-381
dc.identifier.issn
0022-0299
dc.identifier.uri
http://hdl.handle.net/11336/10766
dc.description.abstract
Galacto-oligosaccharides (GOS) are prebiotics that have a beneficial effect on human health by promoting the growth of probiotic bacteria in the gut. GOS are commonly produced from lactose in an enzymatic reaction catalysed by β-galactosidase, named transglycosylation. Lactose is the main constituent of whey permeate (WP), normally wasted output from the cheese industry. Therefore, the main goal of this work was to optimise the synthesis of GOS in WP using β-galatosidase from Aspergillus oryzaea. WP and whey permeate enzymatically treated (WP-GOS) were used as culture media of Lactobacillus plantarum 299v. Lb. plantarum 299v attained the stationary phase in approximately 16 h, reaching 3·6 and 4·1 × 108 CFU/ml in WP and WP-GOS, respectively. The in situ synthesised GOS were not consumed during growth. No significant differences were observed in the growth kinetics of microorganisms in both media. After fermentation, microorganisms were dehydrated by freeze-drying and spray-drying and stored. The recovery of microorganisms after fermentation, dehydration and storage at 4 °C for at least 120 d was above 108 CFU/g. These studies demonstrated that WP is an appropriate substrate for the synthesis of GOS and the obtained product is also adequate as culture medium of Lb. plantarum 299v. The coexistence of GOS and dehydrated viable probiotic microorganisms, prepared using an effluent as raw material, represents the main achievement of this work, with potential impact in the development of functional foods.
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application/pdf
dc.language.iso
eng
dc.publisher
Cambridge University Press
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Ggalacto-Oligosaccharides
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Freeze-Drying
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Spray-Drying
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Whey Permeate
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Lactobacillus
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Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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Biotecnología Industrial
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Use of whey permeate containing in situ synthesised galacto-oligosaccharides for the growth and preservation of Lactobacillus plantarum
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:18:58Z
dc.identifier.eissn
1469-7629
dc.journal.volume
80
dc.journal.number
3
dc.journal.pagination
374-381
dc.journal.pais
Reino Unido
dc.journal.ciudad
Cambridge
dc.description.fil
Fil: Golowczyc, Marina Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
dc.description.fil
Fil: Vera, Carlos. Pontificia Universidad Catolica de Valparaiso; Chile
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Fil: Santos, Mauricio Ismael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
dc.description.fil
Fil: Guerrero, Cecilia. Pontificia Universidad Catolica de Valparaiso; Chile
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Fil: Carasi, Paula. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biologicas; Argentina
dc.description.fil
Fil: Illanes, Andres. Pontificia Universidad Catolica de Valparaiso; Chile
dc.description.fil
Fil: Gomez Zavaglia, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
dc.description.fil
Fil: Tymczyszyn, Emma Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
dc.journal.title
Journal Of Dairy Research
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1017/S0022029913000356
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.cambridge.org/core/journals/journal-of-dairy-research/article/div-classtitleuse-of-whey-permeate-containing-in-situ-synthesised-galacto-oligosaccharides-for-the-growth-and-preservation-of-span-classitaliclactobacillus-plantarumspandiv/2292B286761FEE763F4F60B0917227DF
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