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Abstract
The production of fermented beverages is a promising way to valorize by-products of dairy manufacturing. However, the shelf-life of these products is often limited by the post-acidification process that occurs during storage. In this work, we manufactured a fermented beverage from sweet whey by using the starter lactic acid bacteria (SLAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. High-pressure processing (HPP) at 200 MPa [ver mas...]
dc.contributor.authorPega, Juan Franco
dc.contributor.authorDenoya, Gabriela Inés
dc.contributor.authorCastells, M.L.
dc.contributor.authorSarquis, S.
dc.contributor.authorAranibar, G.F.
dc.contributor.authorVaudagna, Sergio Ramon
dc.contributor.authorNanni, Mariana
dc.date.accessioned2018-04-10T12:34:52Z
dc.date.available2018-04-10T12:34:52Z
dc.date.issued2018-02
dc.identifier.issn1935-5130 (Print)
dc.identifier.issn1935-5149 (Online)
dc.identifier.otherhttps://doi.org/10.1007/s11947-018-2078-5
dc.identifier.urihttps://link.springer.com/article/10.1007/s11947-018-2078-5
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2209
dc.description.abstractThe production of fermented beverages is a promising way to valorize by-products of dairy manufacturing. However, the shelf-life of these products is often limited by the post-acidification process that occurs during storage. In this work, we manufactured a fermented beverage from sweet whey by using the starter lactic acid bacteria (SLAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. High-pressure processing (HPP) at 200 MPa for 10 min or 400 MPa for 1 min were applied after manufacturing. The aim of this study was to evaluate the effect of HPP on the quality of the beverage and on the behavior of the SLAB. Both high hydrostatic pressure treatments preserved flavor and texture attributes until 45 days post-HPP, without affecting chromatic parameters. Plate counts for both species were lower in HPP-treated beverages (HB) than in control beverages (CB), although treatment at 200 MPa maintained optimal amounts of total SLAB (6.6–7.9 log CFU/mL). Conversely, quantitative PCR (qPCR) and reverse transcription-qPCR (RT-qPCR) revealed that bacterial DNA or mRNA levels persisted after HPP (> 1.4 × 105 genome or cDNA copies/mL), even upon 400-MPa treatments. As a whole, this study indicated that HPP preserved the quality of the beverage until 45 days post-HPP, which is longer than the shelf-life of conventional fermented beverages obtained from milk. Moreover, our results obtained with these SLAB in a fermented dairy beverage upon HPP extend previous findings regarding the limitations of culture-dependent methods to assess microbial viability.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceFood and bioprocess technology : 1–10. (February 2018)eng
dc.subjectLactosueroes_AR
dc.subjectWheyeng
dc.subjectTecnología Alta Presiónes_AR
dc.subjectHigh Pressure Technologyeng
dc.subjectAlmacenamiento en Fríoes_AR
dc.subjectCold Storageeng
dc.subjectCalidades_AR
dc.subjectQualityeng
dc.subjectAlimentos Fermentadoses_AR
dc.subjectFermented Foodseng
dc.subject.otherAlmacenamiento en frigoríficoses_AR
dc.titleEffect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storageeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: Pega, Juan Franco. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Castells, M.L. Instituto Nacional de Tecnología Industrial. Centro de Investigaciones Tecnológicas para la Industria Láctea; Argentinaes_AR
dc.description.filFil: Sarquis, S. Instituto Nacional de Tecnología Industrial. Centro de Investigaciones Tecnológicas para la Industria Láctea; Argentinaes_AR
dc.description.filFil: Aranibar, G.F. Instituto Nacional de Tecnología Industrial. Centro de Investigaciones Tecnológicas para la Industria Láctea; Argentinaes_AR
dc.description.filFil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentinaes_AR
dc.description.filFil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.subtypecientifico


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