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

L. DIAZ VERGARA; C. PEREYRA; M. MONTENEGRO; G. PENA; C. AMINAHUEL; L. CAVAGLIERI

FOOD ADDITIVES AND CONTAMINANTS

TAYLOR & FRANCIS LTD

Lugar: Londres; Año: 2017 p. 1 - 10

0265-203X

Whey is the main by-product of cheese industry, while the composition is variable, it retains up to 55% of the milk nutrients. The beneficial features of whey indicates a promising source of new potentially probiotic strains for the development of food additives destined to 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 derivatized 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. Echerichia coli, and Salmonella typhimurium). In general the Kluyveromyces marxianus strains had a strong antimicrobial activity against pathogenic bacteria. The potential probiotic K. marxianus VM004 strain was selected for chitosan derivatized encapsulation. The treatment with native chitosan showed a strong antimicrobial activity on K. marxianus showing a total growth inhibition at 10 min exposure. However, chitosan derivatized encapsulation showed a reduced antimicrobial activity. This is the first study showing some probiotic capabilities of whey-native K. marxianus, in vitro. An encapsulation strategy was applied using derivatized chitosan.