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

LAVARI L; PAEZ, R.; CUATRIN, R; REINHEIMER, J.; VINDEROLA G

Campinas

Simposio; 128. X Simposio Latinoamericano de Ciencia de Alimentos (SLACA).; 2013

UNICAMP

Cheese and ricotta whey and whey permeate are by-products of cheese manufacture and whey processing. Lactobacillus paracasei JP1, Lactobacillus rhamnosus 64 and Lactobacillus gasseri 37 were isolated at the INLAIN from infant feces and displayed potential probiotic activity (gut mucosal immnoestimulating capacity), as observed in mice studies. The aim of this work was to determine the usefulness of these by-products to act as culture media and thermoprotectants for the dehydration by spray drying of the biomass produced of those strains. The growth of L. paracasei JP1, L. rhamnosus 64 and L. gasseri 37 in a transparent medium (composition similar to that of MRS), cheese and ricotta whey and whey permeate was evaluated. Cultures obtained in the transparent medium were suspended in a 10% (w/v) solution of cheese whey-starch (1:1) and were dehydrated in a mini spray Buchi B290, under conditions previously optimized by surface response analysis. Cheese whey allowed a satisfactory growth of all the strains under study. L. rhamnosus 64 was able to satisfactorily grow in all culture media assessed. This strain was the one that best survived to spray drying and storage, showing a reduction in cell counts less than 1 log order after 2 months of storage at 5°C. L. rhamnosus 64 is a promissory potential probiotic strain for the biomass production and dehydration by spray drying in cheese whey, giving this by-product a double use.