Tracking Amazonian cheese microbial diversity: Development of an original, sustainable, and robust starter by freeze drying/spray drying
| Autor: | Song Huang, Antônio Fernandes de Carvalho, Gwénaël Jan, Pierre Schuck, A.A. Ferreira, Ítalo Tuler Perrone |
|---|---|
| Přispěvatelé: | Inovaleite Laboratory, Department of Food Technology, University Federal of Viçosa, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
0301 basic medicine buffalo milk fromage Probiotic 01 natural sciences law.invention Freeze-drying chemistry.chemical_compound amazonie skimmilk Cheese law [SDV.IDA]Life Sciences [q-bio]/Food engineering Food science industrie laitière amazonia 2. Zero hunger lait de bufflesse biology food preservation food and beverages lactobacillus plantarum probiotique milk industry conservation des aliments Lactic acid Dairying Milk [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology Spray drying Brazil probiotic séchage food.ingredient Buffaloes fabrication artisanale 030106 microbiology procédé de séchage 03 medical and health sciences lait de bufflonne food Starter fromage artisanal 010608 biotechnology Skimmed milk Genetics Animals [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Aerosols Probiotics Probióticos lait écrèmé biology.organism_classification Sweet whey Queijos Freeze Drying chemistry Tecnologia de alimentos Animal Science and Zoology Amazonian artisanal cheese [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Bacteria Lactobacillus plantarum Food Science |
| Zdroj: | Journal of Dairy Science Journal of Dairy Science, American Dairy Science Association, 2017, ⟨10.3168/jds.2016-12418⟩ Journal of Dairy Science, American Dairy Science Association, 2017, 100 (9), ⟨10.3168/jds.2016-12418⟩ Repositório Institucional da UFMG Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
| ISSN: | 0022-0302 |
| DOI: | 10.3168/jds.2016-12418⟩ |
| Popis: | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior 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. |
| Databáze: | OpenAIRE |
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