INVESTIGADORES
VINDEROLA Celso Gabriel
congresos y reuniones científicas
Título:
Use of dairy by-products for the production of biomass of autochthonous probiotic bacteria.
Autor/es:
LAVARI L; PAEZ, R.; CUATRIN, A; VINDEROLA, G.
Reunión:
Congreso; 16th World Congress of Food Science and Technology; 2012
Resumen:
Probiotic bacteria are
live cultures that when administered in adequate amounts can confer a health
benefit on the host. In Argentina,
they are included in fermented milks and fresh cheeses and all strains
presently used have a foreign origin. Cheese and ricotta whey and whey permeate
are by-products of the manufacture process of cheese and ricotta. Some of them can
have a negative environmental impact if not handled with responsibility. The
aim of this work was to assess the potential of use of these dairy-by products
for the production and conservation of biomass of probiotic bacteria for the
development of Argentinean probiotic cultures using autochthonous strains. L. gasseri 37, L.paracasei JP1 and L. rhamnosus 64 were isolated from infant stools in Santa Fe and showed
immunomodulating capacity in mice, and can be then considered potential
probiotics. The growth capacity of these strains was assessed in cheese and
ricotta whey and in whey permeate, using commercial MRS broth as control.
Additionally, MRS broth was formulated from individual ingredients obtained
from local providers and the growth of those strains was assessed in it, again
using commercial MRS broth as control. The biomass obtained was spray-dried in
cheese whey as thermoprotectant, vacuum-sealed and cell viability was assessed
every two months in the powders obtained, maintained at 5°C. Cheese whey was the
culture medium were the highest biomass was obtained, comparable to the yields
observed in MRS. Additionally, cells spray-dried in cheese whey showed
satisfactory viability after 2 months of storage. Cheese whey proved to be of
double utility: biomass production and thermoprotectant (for spray drying and
storage) for the production of biomass of probiotic bacteria from authoctonous
lactobacilli strains.