Probiotic powder: Optimization of the process parameters and influence of the drying method

Detalhes bibliográficos
Autor(a) principal: Bandiera , Nataly Simões
Data de Publicação: 2021
Outros Autores: Bruzaroski, Samera Rafaela, Gomez, Raúl Jorge Hérnan Castro, Santana, Elsa Helena Walter de, Souza, Cínthia Hoch Batista de, Aragon, Caio Casale, Pimentel, Tatiana Colombo, Aragon-Alegro, Lina Casale
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/23796
Resumo: This research paper aimed to optimize the process parameters and to select the most suitable drying method in order to obtain probiotic powder at reduced cost. The influence of the addition of growth promoters (glucose, sucrose, cheese whey, peptone, yeast extract or ammonium sulfate), incubation parameters (time and temperature) and drying method (freeze-drying or oven-drying) on the viability of the probiotic cultures Lactobacillus casei or Lactobacillus acidophilus was evaluated. The effect of the growth promoters was evaluated using a fractional factorial experimental design 26-4 and the concentration of the growth promoters and the incubation temperature were optimized through Box-Behnken experimental matrix (33). Cheese whey (16% w/v) plus ammonium sulfate (2.5% w/v) and cheese whey (12% w/v) plus yeast extract (7% w/v) promoted a higher multiplication of L. casei and L. acidophilus, respectively. The best temperature for L. casei was 35 ºC and for L. acidophilus 39 ºC, without influence of the incubation time (24 or 48 h). The oven-drying resulted in the highest populations of the probiotic cultures (above 9 log cfu/mL). This study proved that cheese whey can be a suitable growth promoter for both probiotic cultures and oven-drying could be the drying method, which can decrease the production costs. The influence of the temperature and growth promoters is strain specific, demonstrating that the growth conditions should be evaluated for each probiotic strain. 
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spelling Probiotic powder: Optimization of the process parameters and influence of the drying method Probiótico en polvo: Optimización de los parámetros del proceso e influencia del método de secadoProbiótico em Pó: otimização dos parâmetros de processamento e influência do método de secagemLactobacillus caseiLactobacillus acidophilusCheese wheyFreeze-dryingOven-drying.Lactobacillus caseiLactobacillus acidophilusSuero de quesoLiofilizaciónSecado en horno.Lactobacillus caseiLactobacillus acidophilusSoro de queijoLiofilizaçãoSecagem em estufa.This research paper aimed to optimize the process parameters and to select the most suitable drying method in order to obtain probiotic powder at reduced cost. The influence of the addition of growth promoters (glucose, sucrose, cheese whey, peptone, yeast extract or ammonium sulfate), incubation parameters (time and temperature) and drying method (freeze-drying or oven-drying) on the viability of the probiotic cultures Lactobacillus casei or Lactobacillus acidophilus was evaluated. The effect of the growth promoters was evaluated using a fractional factorial experimental design 26-4 and the concentration of the growth promoters and the incubation temperature were optimized through Box-Behnken experimental matrix (33). Cheese whey (16% w/v) plus ammonium sulfate (2.5% w/v) and cheese whey (12% w/v) plus yeast extract (7% w/v) promoted a higher multiplication of L. casei and L. acidophilus, respectively. The best temperature for L. casei was 35 ºC and for L. acidophilus 39 ºC, without influence of the incubation time (24 or 48 h). The oven-drying resulted in the highest populations of the probiotic cultures (above 9 log cfu/mL). This study proved that cheese whey can be a suitable growth promoter for both probiotic cultures and oven-drying could be the drying method, which can decrease the production costs. The influence of the temperature and growth promoters is strain specific, demonstrating that the growth conditions should be evaluated for each probiotic strain. El objetivo fue optimizar los parámetros de procesamiento y definir el mejor método de secado para obtener un polvo probiótico de bajo costo. Se evaluó la influencia de la adición de promotores del crecimiento (glucosa, sacarosa, suero de queso, peptona, extracto de levadura o sulfato de amonio), parámetros de incubación (tiempo y temperatura) y métodos de secado (liofilización o secado en invernadero) sobre la viabilidad de los cultivos probióticos Lactobacillus casei y Lactobacillus acidophilus. El efecto de los promotores de crecimiento se evaluó mediante un diseño experimental factorial fraccional (estándar de 26-4; 2) y la concentración de promotores de crecimiento y la temperatura de incubación se optimizaron utilizando la matriz experimental Box-Behnken (33). El suero de queso (16% p/v) más sulfato de amonio (2,5% p/v) y suero de queso (12% p/v) más extracto de levadura (7% p/v) promovieron una mayor multiplicación de L. casei y L. acidophilus, respectivamente. La mejor temperatura para L. casei fue de 35 ºC y para L. acidpohilus, de 39 ºC, sin influencia del tiempo de incubación (24 o 48 h). El secado en horno resultó en las poblaciones de cultivos más grandes (por encima de 9 log ufc / ml). Este estudio demostró que el suero de queso puede ser un buen promotor del crecimiento para los cultivos probióticos utilizados y que se puede utilizar el secado al horno, reduciendo los costos de producción. La influencia de la temperatura y los promotores del crecimiento es específica para cada especie, lo que demuestra que las condiciones de crecimiento deben evaluarse para cada cepa probiótica.O objetivo foi otimizar os parâmetros de processamento e definir o melhor método de secagem para a obtenção de um pó probiótico de baixo custo. Avaliaou-se a influência da adição de promotores de crescimento (glicose, sacarose, soro de queijo, peptona, extrato de levedura ou sulfato de amônio), dos parâmetros de incubação (tempo e temperatura) e dos método de secagem (liofilização ou secagem em estufa) sobre a viabilidade das culturas probióticas Lactobacillus casei e Lactobacillus acidophilus. O efeito dos promotores de crescimento foi avaliado utilizando-se um delineamento experimental fatorial fracionado (padrão de 26-4; 2) e a concentração dos promotores de crescimento e a temperatura de incubação foram otimizadas através da matriz experimental Box-Behnken (33). Soro de queijo (16% c/v) mais sulfato de amônio (2,5% w/v) e soro de queijo (12% w/v) mais extrato de levedura (7% c/v) promoveram uma maior multiplicação de L. casei e L. acidphilus, respectivamente. A melhor temperatura para L. casei foi de 35 ºC e para L. acidphilus, 39 ºC, sem influência do tempo de incubação (24 ou 48 h). A secagem em estufa resultou nas maiores populações das culturas (acima de 9 log cfu/mL). Este estudo comprovou que o soro de queijo pode ser um bom promotor de crescimento para as culturas probióticas utilizadas e que a secagem em forno pode ser utilizada, reduzindo os custos de produção. A influência da temperatura e dos promotores de crescimento é específica para cada espécie, demonstrando que as condições de crescimento devem ser avaliadas para cada cepa probiótica.Research, Society and Development2021-12-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2379610.33448/rsd-v10i16.23796Research, Society and Development; Vol. 10 No. 16; e420101623796Research, Society and Development; Vol. 10 Núm. 16; e420101623796Research, Society and Development; v. 10 n. 16; e4201016237962525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/23796/21097Copyright (c) 2021 Nataly Simões Bandiera ; Samera Rafaela Bruzaroski; Raúl Jorge Hérnan Castro Gomez; Elsa Helena Walter de Santana; Cínthia Hoch Batista de Souza; Caio Casale Aragon; Tatiana Colombo Pimentel; Lina Casale Aragon-Alegrohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBandiera , Nataly Simões Bruzaroski, Samera Rafaela Gomez, Raúl Jorge Hérnan Castro Santana, Elsa Helena Walter deSouza, Cínthia Hoch Batista de Aragon, Caio CasalePimentel, Tatiana Colombo Aragon-Alegro, Lina Casale 2021-12-20T11:03:07Zoai:ojs.pkp.sfu.ca:article/23796Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:32.988806Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Probiotic powder: Optimization of the process parameters and influence of the drying method
Probiótico en polvo: Optimización de los parámetros del proceso e influencia del método de secado
Probiótico em Pó: otimização dos parâmetros de processamento e influência do método de secagem
title Probiotic powder: Optimization of the process parameters and influence of the drying method
spellingShingle Probiotic powder: Optimization of the process parameters and influence of the drying method
Bandiera , Nataly Simões
Lactobacillus casei
Lactobacillus acidophilus
Cheese whey
Freeze-drying
Oven-drying.
Lactobacillus casei
Lactobacillus acidophilus
Suero de queso
Liofilización
Secado en horno.
Lactobacillus casei
Lactobacillus acidophilus
Soro de queijo
Liofilização
Secagem em estufa.
title_short Probiotic powder: Optimization of the process parameters and influence of the drying method
title_full Probiotic powder: Optimization of the process parameters and influence of the drying method
title_fullStr Probiotic powder: Optimization of the process parameters and influence of the drying method
title_full_unstemmed Probiotic powder: Optimization of the process parameters and influence of the drying method
title_sort Probiotic powder: Optimization of the process parameters and influence of the drying method
author Bandiera , Nataly Simões
author_facet Bandiera , Nataly Simões
Bruzaroski, Samera Rafaela
Gomez, Raúl Jorge Hérnan Castro
Santana, Elsa Helena Walter de
Souza, Cínthia Hoch Batista de
Aragon, Caio Casale
Pimentel, Tatiana Colombo
Aragon-Alegro, Lina Casale
author_role author
author2 Bruzaroski, Samera Rafaela
Gomez, Raúl Jorge Hérnan Castro
Santana, Elsa Helena Walter de
Souza, Cínthia Hoch Batista de
Aragon, Caio Casale
Pimentel, Tatiana Colombo
Aragon-Alegro, Lina Casale
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Bandiera , Nataly Simões
Bruzaroski, Samera Rafaela
Gomez, Raúl Jorge Hérnan Castro
Santana, Elsa Helena Walter de
Souza, Cínthia Hoch Batista de
Aragon, Caio Casale
Pimentel, Tatiana Colombo
Aragon-Alegro, Lina Casale
dc.subject.por.fl_str_mv Lactobacillus casei
Lactobacillus acidophilus
Cheese whey
Freeze-drying
Oven-drying.
Lactobacillus casei
Lactobacillus acidophilus
Suero de queso
Liofilización
Secado en horno.
Lactobacillus casei
Lactobacillus acidophilus
Soro de queijo
Liofilização
Secagem em estufa.
topic Lactobacillus casei
Lactobacillus acidophilus
Cheese whey
Freeze-drying
Oven-drying.
Lactobacillus casei
Lactobacillus acidophilus
Suero de queso
Liofilización
Secado en horno.
Lactobacillus casei
Lactobacillus acidophilus
Soro de queijo
Liofilização
Secagem em estufa.
description This research paper aimed to optimize the process parameters and to select the most suitable drying method in order to obtain probiotic powder at reduced cost. The influence of the addition of growth promoters (glucose, sucrose, cheese whey, peptone, yeast extract or ammonium sulfate), incubation parameters (time and temperature) and drying method (freeze-drying or oven-drying) on the viability of the probiotic cultures Lactobacillus casei or Lactobacillus acidophilus was evaluated. The effect of the growth promoters was evaluated using a fractional factorial experimental design 26-4 and the concentration of the growth promoters and the incubation temperature were optimized through Box-Behnken experimental matrix (33). Cheese whey (16% w/v) plus ammonium sulfate (2.5% w/v) and cheese whey (12% w/v) plus yeast extract (7% w/v) promoted a higher multiplication of L. casei and L. acidophilus, respectively. The best temperature for L. casei was 35 ºC and for L. acidophilus 39 ºC, without influence of the incubation time (24 or 48 h). The oven-drying resulted in the highest populations of the probiotic cultures (above 9 log cfu/mL). This study proved that cheese whey can be a suitable growth promoter for both probiotic cultures and oven-drying could be the drying method, which can decrease the production costs. The influence of the temperature and growth promoters is strain specific, demonstrating that the growth conditions should be evaluated for each probiotic strain. 
publishDate 2021
dc.date.none.fl_str_mv 2021-12-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23796
10.33448/rsd-v10i16.23796
url https://rsdjournal.org/index.php/rsd/article/view/23796
identifier_str_mv 10.33448/rsd-v10i16.23796
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23796/21097
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 16; e420101623796
Research, Society and Development; Vol. 10 Núm. 16; e420101623796
Research, Society and Development; v. 10 n. 16; e420101623796
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052698697138176

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