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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2015

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying

Anno di pubblicazione: 2015

Formato: Elettronico

Autori: Lavari L.; Ianniello R.; Paez R.; Zotta T.; Cuatrin A.; Reinheimer J.; Parente E.; Vinderola G.

Affiliazioni autori: INTA EEA Rafaela, Ruta 34 km 227, Santa Fe, Argentina; Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy; Istituto di Scienze dell'Alimentazione, CNR, Avellino, Italy; Instituto de Lactología Industrial (INLAIN UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe, 3000, Argentina

Autori CNR:

  • TERESA ZOTTA

Lingua: inglese

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.

Lingua abstract: inglese

Pagine da: 322

Pagine a: 330

Rivista:

Lebensmittel-Wissenschaft + Technologie Elsevier.
Paese di pubblicazione: Paesi Bassi
Lingua: inglese
ISSN: 0023-6438

Numero volume: 63

Numero fascicolo: 1

DOI: 10.1016/j.lwt.2015.03.066

Referee: Sì: Internazionale

Stato della pubblicazione: Published version

Indicizzato da: Scopus [2-s2.0-84928700379]

Parole chiave:

  • Cheese whey
  • Lactobacillus rhamnosus
  • Spray drying
  • Stress
  • Whey permeate

URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-84928700379&partnerID=q2rCbXpz

Strutture CNR:

 
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