INVESTIGADORES
BURNS Patricia Graciela
artículos
Título:
Suitability of whey and buttermilk for the growth and frozen storage of probiotic lactobacilli
Autor/es:
PATRICIA BURNS; GABRIEL VINDEROLA; FERNANDO MOLINARI; JORGE REINHEIMER
Revista:
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Año: 2008 vol. 61 p. 156 - 164
ISSN:
1364-727X
Resumen:
The growth of six probiotic commercial strains of lactobacilli was assessed in reconstituted dried whey
and buttermilk supplemented with yeast extract, meat peptone, soy peptone, tryptone or casein acid
hydrolysate at 0.3%, 0.6% or 1%. The addition of 1% glucose was also tested. Growth and acidification
kinetics were determined at 37°C using MRS broth and a commercial culture medium as references. The
suitability of whey and buttermilk as cryoprotectants at 20°C and 70°C was also assessed. Whey and
buttermilk with 0.3% yeast extract were chosen for the growth of probiotic lactobacilli, since no
satisfactory growth was observed without an external nitrogen source, whereas glucose did not improve
the growth of any of the strains assayed. In general, buttermilk performed as satisfactorily as the
reference media. The effectiveness of these media as cryoprotectants was strain dependent: skimmed milk
and whey were the most suitable ones, especially for long-term storage at 20°C. However, at 70°C, no
significant differences were observed between the culture media assessed. The use of whey or buttermilk
as culture media for the production of probiotic lactic acid bacteria and for their cryopreservation
implies a novel use of these low-cost products, offering an alternative way of utilizing the by-products of
the dairy industry, helping to minimize their negative impact on the environment.
significant differences were observed between the culture media assessed. The use of whey or buttermilk
as culture media for the production of probiotic lactic acid bacteria and for their cryopreservation
implies a novel use of these low-cost products, offering an alternative way of utilizing the by-products of
the dairy industry, helping to minimize their negative impact on the environment.
°C using MRS broth and a commercial culture medium as references. The
suitability of whey and buttermilk as cryoprotectants at 20°C and 70°C was also assessed. Whey and
buttermilk with 0.3% yeast extract were chosen for the growth of probiotic lactobacilli, since no
satisfactory growth was observed without an external nitrogen source, whereas glucose did not improve
the growth of any of the strains assayed. In general, buttermilk performed as satisfactorily as the
reference media. The effectiveness of these media as cryoprotectants was strain dependent: skimmed milk
and whey were the most suitable ones, especially for long-term storage at 20°C. However, at 70°C, no
significant differences were observed between the culture media assessed. The use of whey or buttermilk
as culture media for the production of probiotic lactic acid bacteria and for their cryopreservation
implies a novel use of these low-cost products, offering an alternative way of utilizing the by-products of
the dairy industry, helping to minimize their negative impact on the environment.
significant differences were observed between the culture media assessed. The use of whey or buttermilk
as culture media for the production of probiotic lactic acid bacteria and for their cryopreservation
implies a novel use of these low-cost products, offering an alternative way of utilizing the by-products of
the dairy industry, helping to minimize their negative impact on the environment.
°C and 70°C was also assessed. Whey and
buttermilk with 0.3% yeast extract were chosen for the growth of probiotic lactobacilli, since no