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Tracking Amazonian cheese microbial diversity: Development of an original, sustainable, and robust starter by freeze drying/spray drying.
Ferreira, A A; Huang, S; Perrone, Í T; Schuck, P; Jan, G; Carvalho, A F.
Afiliação
  • Ferreira AA; Inovaleite Laboratory, Department of Food Technology, University Federal of Viçosa, 36570-000 Viçosa, Brazil.
  • Huang S; Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, 215123 Jiangsu, China; INRA, UMR1253 STLO, Science et Technologie du Lait et de l'OEuf, 35000 Rennes, France.
  • Perrone ÍT; Inovaleite Laboratory, Department of Food Technology, University Federal of Viçosa, 36570-000 Viçosa, Brazil.
  • Schuck P; INRA, UMR1253 STLO, Science et Technologie du Lait et de l'OEuf, 35000 Rennes, France; Agrocampus Ouest, UMR1253 STLO, 35000 Rennes, France.
  • Jan G; INRA, UMR1253 STLO, Science et Technologie du Lait et de l'OEuf, 35000 Rennes, France; Agrocampus Ouest, UMR1253 STLO, 35000 Rennes, France.
  • Carvalho AF; Inovaleite Laboratory, Department of Food Technology, University Federal of Viçosa, 36570-000 Viçosa, Brazil. Electronic address: antoniofernandes@ufv.br.
J Dairy Sci ; 100(9): 6997-7006, 2017 Sep.
Article em En | MEDLINE | ID: mdl-28734600
Marajó cheese made with raw buffalo milk in the Amazon region of Brazil can be considered a good source of wild lactic acid bacteria strains with unexplored and promising characteristics. The aim of this study was to develop a potential probiotic starter culture for industrial applications using freeze drying and spray drying. A decrease in the survival rates of freeze-dried samples compared with spray-dried samples was noted. The spray-dried cultures remained approximately 109 cfu·g-1, whereas the freeze-dried samples showed 107 cfu·g-1 after 60 d of storage at 4°C. All of the spray-dried samples showed a greater ability to decrease the pH in 10% skim milk over 24 h compared with the freeze-dried samples. The spray-dried samples showed a greater resistance to acidic conditions and to the presence of bile salts. In addition, under heat stress conditions, reduction was under 2 log cycles in all samples. Although the survival rate was similar among the evaluated samples after drying, the technological performance for skim milk showed some differences. This study may direct further investigations into how to preserve lactic acid bacteria probiotics to produce spray-dried starters that have a high number of viable cells that can then be used for industrial applications in a cost-effective way.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Probióticos / Indústria de Laticínios / Liofilização Limite: Animals País/Região como assunto: America do sul / Brasil Idioma: En Revista: J Dairy Sci Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
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XML
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Probióticos / Indústria de Laticínios / Liofilização Limite: Animals País/Região como assunto: America do sul / Brasil Idioma: En Revista: J Dairy Sci Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos