Tracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray drying

Detalhes bibliográficos
Autor(a) principal: Andreza Angélica Ferreira
Data de Publicação: 2017
Outros Autores: Song Huang, Italo Tuler Perrone, Pierre Schuck, Gwenael Jan, Antônio Fernandes de Carvalho
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/40302
Resumo: CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
id UFMG_01c4608b025a7d5b1b2fb3afb53297e2
oai_identifier_str oai:repositorio.ufmg.br:1843/40302
network_acronym_str UFMG
network_name_str Repositório Institucional da UFMG
repository_id_str
spelling 2022-03-22T15:02:32Z2022-03-22T15:02:32Z201710096997700610.3168/jds.2016-1241800220302http://hdl.handle.net/1843/40302CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorMarajó cheese made with raw buffalo milk in the Amazon region of Brazil can be considered a good source of wild lactic acid bacteria strains with unexplored and promising characteristics. The aim of this study was to develop a potential probiotic starter culture for industrial applications using freeze drying and spray drying. A decrease in the survival rates of freeze-dried samples compared with spray-dried samples was noted. The spray-dried cultures remained approximately 109 cfu·g−1, whereas the freeze-dried samples showed 107 cfu·g−1 after 60 d of storage at 4°C. All of the spray-dried samples showed a greater ability to decrease the pH in 10% skim milk over 24 h compared with the freeze-dried samples. The spray-dried samples showed a greater resistance to acidic conditions and to the presence of bile salts. In addition, under heat stress conditions, reduction was under 2 log cycles in all samples. Although the survival rate was similar among the evaluated samples after drying, the technological performance for skim milk showed some differences. This study may direct further investigations into how to preserve lactic acid bacteria probiotics to produce spray-dried starters that have a high number of viable cells that can then be used for industrial applications in a cost-effective way.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSJournal of Dairy ScienceTecnologia de alimentosQueijosProbióticosLactobacillus plantarumProbioticSweet wheyAmazonian artisanal cheeseTracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray dryinginfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S0022030217306835?via%3DihubAndreza Angélica FerreiraSong HuangItalo Tuler PerronePierre SchuckGwenael JanAntônio Fernandes de Carvalhoapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/40302/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINAL2017_Tracking Amazonian cheese microbial diversity Development of an original, sustainable, and robust starter by freeze drying spray drying.pdf2017_Tracking Amazonian cheese microbial diversity Development of an original, sustainable, and robust starter by freeze drying spray drying.pdfapplication/pdf779781https://repositorio.ufmg.br/bitstream/1843/40302/2/2017_Tracking%20Amazonian%20cheese%20microbial%20diversity%20Development%20of%20an%20original%2c%20sustainable%2c%20and%20robust%20starter%20by%20freeze%20drying%20spray%20drying.pdfe4765c8badd5b277f69140b35ad84fb0MD521843/403022022-03-22 12:02:33.859oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-03-22T15:02:33Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.fl_str_mv Tracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray drying
title Tracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray drying
spellingShingle Tracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray drying
Andreza Angélica Ferreira
Lactobacillus plantarum
Probiotic
Sweet whey
Amazonian artisanal cheese
Tecnologia de alimentos
Queijos
Probióticos
title_short Tracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray drying
title_full Tracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray drying
title_fullStr Tracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray drying
title_full_unstemmed Tracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray drying
title_sort Tracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray drying
author Andreza Angélica Ferreira
author_facet Andreza Angélica Ferreira
Song Huang
Italo Tuler Perrone
Pierre Schuck
Gwenael Jan
Antônio Fernandes de Carvalho
author_role author
author2 Song Huang
Italo Tuler Perrone
Pierre Schuck
Gwenael Jan
Antônio Fernandes de Carvalho
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Andreza Angélica Ferreira
Song Huang
Italo Tuler Perrone
Pierre Schuck
Gwenael Jan
Antônio Fernandes de Carvalho
dc.subject.por.fl_str_mv Lactobacillus plantarum
Probiotic
Sweet whey
Amazonian artisanal cheese
topic Lactobacillus plantarum
Probiotic
Sweet whey
Amazonian artisanal cheese
Tecnologia de alimentos
Queijos
Probióticos
dc.subject.other.pt_BR.fl_str_mv Tecnologia de alimentos
Queijos
Probióticos
description CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
publishDate 2017
dc.date.issued.fl_str_mv 2017
dc.date.accessioned.fl_str_mv 2022-03-22T15:02:32Z
dc.date.available.fl_str_mv 2022-03-22T15:02:32Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1843/40302
dc.identifier.doi.pt_BR.fl_str_mv 10.3168/jds.2016-12418
dc.identifier.issn.pt_BR.fl_str_mv 00220302
identifier_str_mv 10.3168/jds.2016-12418
00220302
url http://hdl.handle.net/1843/40302
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv Journal of Dairy Science
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.publisher.initials.fl_str_mv UFMG
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv FAR - DEPARTAMENTO DE ALIMENTOS
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
bitstream.url.fl_str_mv https://repositorio.ufmg.br/bitstream/1843/40302/1/License.txt
https://repositorio.ufmg.br/bitstream/1843/40302/2/2017_Tracking%20Amazonian%20cheese%20microbial%20diversity%20Development%20of%20an%20original%2c%20sustainable%2c%20and%20robust%20starter%20by%20freeze%20drying%20spray%20drying.pdf
bitstream.checksum.fl_str_mv fa505098d172de0bc8864fc1287ffe22
e4765c8badd5b277f69140b35ad84fb0
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
repository.name.fl_str_mv Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)
repository.mail.fl_str_mv
_version_ 1803589399490854912

Registros relacionados