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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. 1010 CFU/mL of L. rhamnosus 64 under pH controlled fermentation in anaerobiosis. Cells were exposed to different mild [ver mas...]
dc.contributor.authorLavari, Luisina
dc.contributor.authorIanniello, Rocco
dc.contributor.authorPaez, Roxana Beatriz
dc.contributor.authorZotta, Teresa
dc.contributor.authorCuatrin, Alejandra
dc.contributor.authorReinheimer, Jorge Alberto
dc.contributor.authorParente, Eugenio
dc.contributor.authorVinderola, Celso Gabriel
dc.date.accessioned2018-08-08T11:49:03Z
dc.date.available2018-08-08T11:49:03Z
dc.date.issued2015-09
dc.identifier.issn0023-6438
dc.identifier.otherhttps://doi.org/10.1016/j.lwt.2015.03.066
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643815002194
dc.identifier.urihttp://hdl.handle.net/20.500.12123/3009
dc.description.abstractIn 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. 1010 CFU/mL of L. rhamnosus 64 under pH controlled fermentation in anaerobiosis. Cells were exposed to different mild stresses (aerobic: 1 h air 0.3 vol vol−1 min, pH 6, 37 °C); heat (1 h, pH 6, 45 °C, anaerobiosis) and acid (1 h, pH 5, 37 °C, anaerobiosis), followed by heat (55 °C) or oxidative (0.4 mmol/L H2O2) challenge (15 min). 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.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceLWT - Food Science and Technology 63 (1) : 322-330 (September 2015)es_AR
dc.subjectLactobacilluses_AR
dc.subjectLactosueroes_AR
dc.subjectWheyeng
dc.subjectSuero de Quesoes_AR
dc.subjectCheese Wheyeng
dc.subjectEstreses_AR
dc.subjectStresseng
dc.subjectSecado por Pulverizaciónes_AR
dc.subjectSpray Dryingeng
dc.subject.otherLactobacillus rhamnosuses_AR
dc.titleGrowth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray dryinges_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Rafaelaes_AR
dc.description.filFil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentinaes_AR
dc.description.filFil: Ianniello, Rocco. Università degli Studi della Basilicata. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Italiaes_AR
dc.description.filFil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentinaes_AR
dc.description.filFil: Zotta, Teresa. CNR. Istituto di Scienze dell'Alimentazione; Italiaes_AR
dc.description.filFil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentinaes_AR
dc.description.filFil: 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; Argentinaes_AR
dc.description.filFil: Parente, Eugenio. Università degli Studi della Basilicata. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Italiaes_AR
dc.description.filFil: 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; Argentinaes_AR
dc.subtypecientifico


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