Fermentation efficiency of thermally dried immobilized kefir on casein as starter culture

Process Biochemistry

Volumn 43, Issue 12, 2008, Pages 1323-1329

  Dimitrellou, Dimitra ^a   Tsaousi, Konstantina ^a   Kourkoutas, Yiannis ^b   Panas, Panagiotis ^a   Kanellaki, Maria ^a   Koutinas, Athanasios A ^a  

^a Section of Analytical Environmental and Applied Chemistry   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

Casein; Cell immobilization; Kefir co culture; Starter culture; Thermal drying; Whey fermentations

Indexed keywords

ACIDS; BIOCHEMICAL ENGINEERING; CASEIN; CELL CULTURE; CELL IMMOBILIZATION; CONCENTRATION (PROCESS); DEWATERING; ETHANOL; FERMENTATION; INDUSTRIAL APPLICATIONS; LACTIC ACID; ORGANIC ACIDS; STARTERS;

ACID CONTENTS; AIR CIRCULATIONS; CELL VIABILITIES; CO-CULTURE; DRYING TEMPERATURES; ETHANOL CONCENTRATIONS; ETHANOL PRODUCTIVITIES; FERMENTATION EFFICIENCIES; IMMOBILIZED BIOCATALYSTS; KEFIR CO-CULTURE; OPERATIONAL STABILITIES; REPEATED BATCHES; STARTER CULTURE; STARTER CULTURES; SURVIVAL RATES; THERMAL-DRYING; WHEY FERMENTATIONS;

CURING;

EID: 54949093560     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2008.07.017     Document Type: Article

References (45)

1. Litopoulou-Tzanetaki E., Tzanetakis N., and Vafopoulou-Mastrojiannaki A. Effect of the type of lactic starter on microbiological, chemical and sensory characteristics of Feta cheese. Food Microbiol 10 (1993) 31-41
2. Ryan M.P., Rea M.C., Hill C., and Ross R.P. An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147. Appl Environ Microbiol 62 (1996) 612-619
3. Gomes A.M.P., and Malcata F.X. Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Tr Food Sci Technol 10 (1999) 139-157
4. Michaelidou A., Katsiari M.C., Kondyli E., Voutsinas L.P., and Alichanidis E. Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese. Int Dairy J 13 (2003) 179-189
5. Boylston T.D., Vinderola C.G., Ghoddusi H.B., and Reinheimer J.A. Incorporation of bifidobacteria into cheeses: challenges and rewards. Int Dairy J 14 (2004) 375-387
6. Kourkoutas Y., Bosnea L., Taboukos S., Baras C., Lambrou D., and Kanellaki M. Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces. J Dairy Sci 89 (2006) 1431-1451
7. Tal V., Rijin J., and Nussinovitch A. Improvement of structural and mechanical properties of denitrifying alginate beads by freeze-drying. Biotechnol Prog 13 (1997) 788-793
8. Iconomopoulou M., Psarianos K., Kanellaki M., and Koutinas A.A. Delignified cellulosic material supported biocatalyst as freeze-dried product in alcoholic fermentation. J Agric Food Chem 48 (2000) 958-961
9. Palmfeldt J., and Hahn-Hägerdal B. Influence of culture pH on survival of Lactobacillus reuteri subjected to freeze-drying. Int J Food Microbiol 55 (2000) 235-238
10. Palmfeldt J., Rådström P., and Hahn-Hägerdal B. Optimisation of initial cell concentration enhances freeze-drying tolerance of Pseudomonas chlororaphis. Cryobiology 47 (2003) 21-29
11. Boss E.A., Filho R.M., and Vasco de Toledo E.C. Freeze drying process: real time model and optimization. Chem Eng Process 43 (2004) 1475-1485
12. Bekatorou A., Soupioni M.J., Koutinas A.A., and Kanellaki M.E. Low-temperature brewing by freeze-dried immobilized cells. Appl Biochem Biotechnol 97 (2002) 105-121
13. Gardiner G.E., O' Sullivan E., Kelly J., Auty M.A.E., Fitzgerald G.F., Collins J.K., et al. Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying. Appl Environ Microbiol 66 (2000) 2605-2612
14. Desmond C., Ross R.P., O' Callaghan E., Fitzgerald G., and Stanton C. Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. J Appl Microbiol 93 (2002) 1003-1011
15. Silva J., Carvalho A.S., Teixeira P., and Gibbs P.A. Bacteriocin production by spray-dried lactic acid bacteria. Lett Appl Microbiol 34 (2002) 77-81
16. Larena I., Melgarejo P., and De Cal A. Drying of conidia of Penicillium oxalicum, a biological control agent against fusarium wilt of tomato. J Pytopath 151 (2003) 600-606
17. Kourkoutas Y., Sipsas V., Papavasiliou G., and Koutinas A.A. An economic evaluation of freeze-dried kefir starter culture production using whey. J Dairy Sci 90 (2007) 2175-2180
18. Corcoran B.M., Ross R.P., Fitzgerald G.F., and Stanton C. Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances. J Appl Microbiol 96 (2004) 1024-1039
19. Champagne C.P., Morin N., Couture R., Gagnon C., Jelen P., and Lacroix C. The potential of immobilized cell technology to produce freeze-dried, phage-protected cultures of Lactococcus lactis. Food Res Int 25 (1992) 419-427
20. Kourkoutas Y., Kanellaki M., Koutinas A.A., Banat I.M., and Marchant R. Storage of immobilized yeast cells for use in wine-making at ambient temperature. J Agirc Food Chem 51 (2003) 654-658
21. Mattila-Sandholm T., Myllarinen P., Crittenden R., Mogensen G., Fonden R., and Saarela M. Technological challenges for future probiotic foods. Int Dairy J 12 (2002) 173-182
22. Picot A., and Lacroix C. Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. Int Dairy J 14 (2004) 505-515
23. Kopsahelis N., Panas P., Kourkoutas Y., and Koutinas A.A. Evaluation of thermally-dried immobilized cells of Lactobacillus delbrueckii subsp. bulgaricus on apple pieces as a potent starter culture. J Agric Food Chem 55 (2008) 9829-9836
24. Tsaousi K., Dimitrellou D., and Koutinas A.A. Low-temperature thermal-drying of Saccharomyces cerevisiae starter culture for food production. Food Chem 110 (2008) 547-553
25. Luis A., Lopez E., and Lema C. Microflora present in kefir grains of the Galician region. J Dairy Res 60 (1993) 263-267
26. Pintado M.E., Lopes Da Silva J.A., Fernades P.B., Malcata F.X., and Hogg T.A. Microbiological and rheological studies on Portugese kefir grains. Int J Food Sci Technol 31 (1996) 15-26
27. Garrote G.L., Abraham A.G., and De Antoni G.L. Preservation of kefir grains, a comparative study. Lebensm-Wiss Technol 30 (1997) 77-84
28. Witthuhn R.C., Schoeman T., and Britz T.J. Characterisation of the microbial population at different stages of Kefir production and Kefir grain mass cultivation. Int Dairy J 15 (2005) 383-389
29. Rea M.C., and Cogan T.M. Buttermilk plants: the Irish version of kefir. Ir Sci 2 (1994) 7
30. Cevikbas A., Yemni E., Ezzedenn F.W., Yardimici T., Cevikbas U., and Stohs S.J. Antitumoural, antibacterial and antifungal activities of kefir and kefir grain. Phytother Res 8 (1994) 78-82
31. McCue P.P., and Shetty K. Phenolic antioxidant mobilization during yogurt production from soymilk using Kefir cultures. Process Biochem 40 (2005) 1791-1797
32. Rodrigues K.L., Gaudino Caputo L.R., Tavares Carvalho J.C., Evangelista J., and Schneedorf J.M. Antimicrobial and healing activity of kefir and kefiran extract. Int J Antimicrob Agents 25 (2005) 404-408
33. Koutinas A.A., Athanasiadis I., Bekatorou A., Iconomopoulou M., and Blekas G. Kefir yeast technology: Scale-up in SCP production using milk whey. Biotechnol Bioeng 89 (2005) 788-796
34. Athanasiadis I., Boskou D., Kanellaki M., and Koutinas A.A. Effect of carbohydrate substrate on fermentation by kefir yeast supported on Delignified Cellulosic Material. J Agric Food Chem 49 (2001) 568-663
35. Kourkoutas Y., Psarianos C., Koutinas A.A., Kanellaki M., Banat I.M., and Marchant R. Continuous whey fermentation using kefir yeast immobilized on delignified cellulosic material. J Agric Food Chem 50 (2002) 2543-2547
36. Athanasiadis I., Paraskevopoulou A., Blekas G., and Kiosseoglou V. Development of a novel whey beverage by fermentation with kefir granules. Effect of various treatments. Biotechnol Prog 20 (2004) 1091-1095
37. Plessas S., Pherson L., Bekatorou A., Nigam P., and Koutinas A.A. Bread making using kefir grains as baker's yeast. Food Chem 93 (2005) 585-589
38. Kourkoutas Y., Kandylis P., Panas P., Dooley J.S.G., Nigam P., and Koutinas A.A. Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production. Appl Environ Microbiol 72 (2006) 6124-6135
39. Dimitrellou D., Kourkoutas Y., Banat I.M., Marchant R., and Koutinas A.A. Whey-cheese production using freeze-dried kefir culture as a starter. J Appl Microbiol 103 (2007) 1170-1183
40. Association of Official Analytical Chemists, Official Methods of Analysis. 1995 Moisture in cheese, 33.7.04. Method 948.12.
41. Selmer-Olsen E., Sorhaug T., Birkeland S.E., and Pherson R. Survival of Lactobacillus helveticus entrapped in Ca-alginate in relation to water content, storage and rehydration. J Ind Microbiol Biotechnol 23 (1999) 9-85
42. Elezi O., Kourkoutas Y., Koutinas A.A., Kanellaki M., Bezirtzoglou E., Barnett Y.A., et al. Food additive lactic acid production by immobilized cells of Lactobacillus brevis on delignified cellulosic material. J Agric Food Chem 51 (2003) 5285-5289
43. Papavasiliou G., Kourkoutas Y., Rapti A., Sipsas V., Koutinas A.A., and Soupioni M. Freeze-dried kefir production using whey. Int Dairy J 18 (2008) 247-254
44. Wang Y.C., Yu R.C., and Chou C.C. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage. Int J Food Microbiol 93 (2004) 209-217
45. Charteris W.P., Kelly P.M., Morelli L., and Collins J.K. Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract. J Appl Microbiol 84 (1998) 759-768