Tracking Amazonian cheese microbial diversity: Development of an original, sustainable, and robust starter by freeze drying/spray drying
2017
Ferreira, A.A. | Huang, Song | Schuck, Pierre | Jan, Gwénaël | Carvalho, A.F. | Inovaleite Laboratory, Department of Food Technology ; Universidade Federal de Viçosa = Federal University of Viçosa (UFV) | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science ; Soochow University
The Marajó cheese made with raw buffalo milk in the Amazon region of Brazil can be considered a goodsource of wild lactic acid bacteria strains with unexplored and promising characteristics. The aim of thisstudy was to develop a potential probiotic starter culture for industrial applications using freeze drying andspray drying. A decrease in the survival rates of freezedried samples compared with spray-dried samples wasnoted. The spray-dried cultures remained approximately 109 cfu·g−1, whereas the freeze-dried samplesshowed 107 cfu·g−1 after 60 d of storage at 4°C. All of the spray-dried samples showed a greater ability todecrease 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 amongthe 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 producespray-dried starters that have a high number of viable cells which can then be used for industrial applicationsin a cost-effective way.
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