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dc.contributor.author
Lavari, Luisina
dc.contributor.author
Ianniello, Rocco
dc.contributor.author
Paez, Roxana
dc.contributor.author
Zotta, Teresa
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Cuatrin, Alejandra Lorena
dc.contributor.author
Reinheimer, Jorge Alberto
dc.contributor.author
Parente, Eugenio
dc.contributor.author
Vinderola, Celso Gabriel
dc.date.available
2020-10-31T21:44:58Z
dc.date.issued
2015-02
dc.identifier.citation
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
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/117357
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
CHEESE WHEY
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LACTOBACILLUS RHAMNOSUS
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SPRAY DRYING
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STRESS
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WHEY PERMEATE
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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Biotecnología Industrial
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-10-14T21:22:18Z
dc.journal.volume
63
dc.journal.number
1
dc.journal.pagination
322-330
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; Argentina
dc.description.fil
Fil: Ianniello, Rocco. Università Degli Studi Della Basilicata; Italia
dc.description.fil
Fil: Paez, Roxana. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; Argentina
dc.description.fil
Fil: Zotta, Teresa. Istituto Di Scienze Dell'alimentazione; Italia
dc.description.fil
Fil: Cuatrin, Alejandra Lorena. Instituto Nacional de Tecnología Agropecuaria Eea, Rafaela; Argentina
dc.description.fil
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
dc.description.fil
Fil: Parente, Eugenio. Università Degli Studi Della Basilicata; Italia
dc.description.fil
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
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2015.03.066
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