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Use of cheese whey for biomass production and spray drying of probiotic lactobacilli

Published online by Cambridge University Press:  26 March 2014

Luisina Lavari ,
Roxana Páez ,
Alejandra Cuatrin ,
Jorge Reinheimer  and
Gabriel Vinderola
Luisina Lavari
Affiliation:
INTA EEA Rafaela, Ruta 34 km 227, Santa Fe, Argentina
Roxana Páez
Affiliation:
INTA EEA Rafaela, Ruta 34 km 227, Santa Fe, Argentina
Alejandra Cuatrin
Affiliation:
INTA EEA Rafaela, Ruta 34 km 227, Santa Fe, Argentina
Jorge Reinheimer
Affiliation:
Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe (3000), Argentina
Gabriel Vinderola*
Affiliation:
Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe (3000), Argentina
*
*For correspondence; e-mail: gvinde@fiq.unl.edu.ar
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Abstract

The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology).

Keywords

Cheese wheywhey permeatericotta wheybiomassprobioticsspray drying
Type
Research Article
Information
Journal of Dairy Research , Volume 81 , Issue 3 , August 2014 , pp. 267 - 274
Copyright
Copyright © Proprietors of Journal of Dairy Research 2014 

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