Use Of Cheese Whey Permeate As Cryoprotectant Of An Freeze Dried Probiotic Inoculum For Calves

BERISVIL AYELEN; CONTI GISELA; BLAJMAN JESICA; ZIMMERMANN JORGE ALBERTO; SIGNORINI MARCELO; SOTO LORENA PAOLA

Rosario

Congreso; XVI CONGRESS - XXXIV ANNUAL MEETING Rosario Biology Society; 2014

The objective was to evaluate the use of cheese whey permeate (P) as cryoprotectant to maintain the viability of a probiotic strain during lyophilization and storage at different temperatures. The biomass of Lactobacillus casei DSPV318T of bovine origin, was grown in P (6% w/v) and hydrolyzate of cheese whey (7% w/v). The culture was washed with distilled water and resuspended in cryoprotectant solutions: P (6% w/v) and skim milk (6% w/v). These were compared with the negative control: distilled water. The vials were freeze dried and stored at room temperature (RT) and refrigeration. The bacterial viability was determined pre and post freeze drying and every seven days during 28 days of storage by performing decimal dilutions and plate on MRS medium. Viability of bacteria in both cryoprotectants remained above the suggested minimum level (SML) (106 Log (UFC/g)) for 21 days in the refrigerator. The inoculum with cryoprotectants but at RT and inoculum without cryoprotectants in both temperatures were maintained over the SML by 7 days. The P was able to protect L. casei in the freeze- dry process just as the cryoprotective normally used. The cheese whey permeate decreases production costs and the probiotic inoculum viability to maintain proper administration to calves.