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Use of cheese whey for biomass production and spray drying of probiotic lactobacilli.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Lavari, Luisina Páez, Roxana Cuatrin, Alejandra Reinheimer, Jorge Vinderola, Gabriel
Description	Country affiliation: Argentina Author Affiliation: Lavari L ( INTA EEA Rafaela,Ruta 34 km 227, Santa Fe,Argentina.); Páez R ( INTA EEA Rafaela,Ruta 34 km 227, Santa Fe,Argentina.); Cuatrin A ( INTA EEA Rafaela,Ruta 34 km 227, Santa Fe,Argentina.); Reinheimer J ( Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN, UNL-CONICET),Universidad Nacional del Litoral,Santiago del Estero 2829, Santa Fe (3000),Argentina.); Vinderola G ( Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN, UNL-CONICET),Universidad Nacional del Litoral,Santiago del Estero 2829, Santa Fe (3000),Argentina.)
Abstract	The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology).
File Format	HTM / HTML
ISSN	00220299
Issue Number	3
Volume Number	81
e-ISSN	14697629
Journal	Journal of Dairy Research
Language	English
Publisher	Cambridge University Press
Publisher Date	2014-08-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Veterinary Medicine Lactobacillus Growth & Development Milk Proteins Metabolism Probiotics Biomass Cheese Culture Media Desiccation Methods Lactobacillus Rhamnosus Whey Proteins Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Medicine Animal Science and Zoology Food Science

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Viability of the Lactobacillus rhamnosus HN001 Probiotic Strain in Swiss- and Dutch-Type Cheese and Cheese-Like Products

Effect of culture medium and cryoprotectants on the growth and survival of probiotic lactobacilli during freeze drying.

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Pategrás cheese as a suitable carrier for six probiotic cultures.

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Crude goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: contribution to proteolysis and ACE inhibitory activity.

Food preservative potential of gassericin A-containing concentrate prepared from a cheese whey culture supernatant from Lactobacillus gasseri LA39.

Goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus release tryptophan and tryptophan-lactokinin from a cryptic zone of alpha-lactalbumin.

Preservation of probiotic strains isolated from kefir by spray drying.

Use of cheese whey for biomass production and spray drying of probiotic lactobacilli.

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Goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus release tryptophan and tryptophan-lactokinin from a cryptic zone of alpha-lactalbumin.

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