Encapsulated whey–native yeast Kluyveromyces marxianus as a feed additive for animal production

DÍAZ-VERGARA, LADISLAO; PEREYRA, CARINA MARICEL; MONTENEGRO, MARIANA; PENA, GABRIELA ALEJANDRA; AMINAHUEL, CARLA AYELEN; CAVAGLIERI, LILIA R.

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Taylor and Francis Ltd.

Año: 2017 p. 1 - 10

1944-0049

Whey is the main byproduct of the cheese industry. While the composition is variable, it retains up to 55% of milk nutrients. The beneficial features of whey indicates a promising source of new potentially probiotic strains for the development of food additives destined for animal production. The aim of this study was to identify Kluyveromyces spp. isolated from whey, to study some probiotic properties and to select the best strain to be encapsulated using derivatised chitosan. Kluyveromyces marxianus strains (VM003, VM004 and VM005) were isolated from whey and identified by phenotypic and molecular techniques. These three yeast strains were able to survive under gastrointestinal conditions. Moreover, they exhibited weak auto-aggregation and co-aggregation with pathogenic bacteria (Salmonella sp., Serratia sp., Escherichia coli and Salmonella typhimurium). In general the K. marxianus strains had a strong antimicrobial activity against pathogenic bacteria. The potential probiotic K. marxianus VM004 strain was selected for derivatised-chitosan encapsulation. Material treated with native chitosan exhibited a strong antimicrobial activity of K. marxianus, showing a total growth inhibition at 10 min exposure. However, derivatised-chitosan encapsulation showed a reduced antimicrobial activity. This is the first study to show some probiotic properties of whey?native K. marxianus, in vitro. An encapsulation strategy was applied using derivatised chitosan.