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

Journal of Dairy Science

Volumn 100, Issue 9, 2017, Pages 6997-7006

  Ferreira, A A ^a   Huang, S ^b,c   Perrone, I T ^a   Schuck, P ^c,d   Jan, G ^c,d   Carvalho, A F ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b SOOCHOW UNIVERSITY   (China)

^c UMR1253   (France)

^d AGROCAMPUS OUEST   (France)

Author keywords

Amazonian artisanal cheese; Lactobacillus plantarum; probiotic; sweet whey

Indexed keywords

PROBIOTIC AGENT;

AEROSOL; ANIMAL; BRAZIL; BUFFALO; CHEESE; DAIRYING; FREEZE DRYING; MICROBIOLOGY; MILK; PROCEDURES;

AEROSOLS; ANIMALS; BRAZIL; BUFFALOES; CHEESE; DAIRYING; FREEZE DRYING; MILK; PROBIOTICS;

EID: 85024487767     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-12418     Document Type: Article

References (41)

1. Ananta, E., Volkert, M., Knorr, D., Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. Int. Dairy J. 15 (2005), 399–409 10.1016/j.idairyj.2004.08.004.
2. Beresford, T.P., Fitzsimons, N.A., Brennan, N.L., Cogan, T.M., Recent advances in cheese microbiology. Int. Dairy J. 11 (2001), 259–274 10.1016/S0958-6946(01)00056-5.
3. Carvalho, A.S., Silva, J., Ho, P., Teixeira, P., Malcata, F.X., Gibbs, P., Effect of various growth media upon survival during storage of freeze-dried Enterococcus faecalis and Enterococcus durans. J. Appl. Microbiol. 94 (2003), 947–952 10.1046/j.1365-2672.2003.01853.x 12752801.
4. Carvalho, A.S., Silva, J., Ho, P., Teixeira, P., Malcata, F.X., Gibbs, P., Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus. Biotechnol. Prog. 20 (2004), 248–254 10.1021/bp034165y 14763849.
5. Carvalho, A.S., Silva, J., Ho, P., Teixeira, P., Malcata, F.X., Gibbs, P., Relevant factors for the preparation of freeze-dried lactic acid bacteria. Int. Dairy J. 14 (2004), 835–847 10.1016/j.idairyj.2004.02.001.
6. Castro, H.P., Teixeira, P.M., Kirby, R., Evidence of membrane damage in Lactobacillus bulgaricus following freeze drying. J. Appl. Microbiol. 82 (1997), 87–94 10.1111/j.1365-2672.1997.tb03301.x.
7. Castro, R.D., Oliveira, L., Sant, F., Luiz, L., Sandes, S., Silva, C., Silva, A., Nunes, A., Penna, C., Souza, M., Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons. J. Dairy Sci. 99 (2016), 6086–6096 10.3168/jds.2015-10579 27289151.
8. de Freitas, R., Chuat, V., Madec, M.N., Nero, L.A., Thierry, A., Valence, F., Carvalho, A.F., Biodiversity of dairy Propionibacterium isolated from dairy farms in Minas Gerais, Brazil. Int. J. Food Microbiol. 203 (2015), 70–77 10.1016/j.ijfoodmicro.2015.03.006 25791252.
9. Dijkstra, A.R., Setyawati, M.C., Bayjanov, J.R., Alkema, W., van Hijum, S.A.F.T., Bron, P.A., Hugenholtz, J., Diversity in robustness of Lactococcus lactis strains during heat stress, oxidative stress, and spray drying stress. Appl. Environ. Microbiol. 80 (2014), 603–611 10.1128/AEM.03434-13 24212574.
10. FAO/WHO, Probiotics in food: Health and nutritional properties and guidelines for evaluation. Food Nutr. Pap., 85, 2001, 71 10.1201/9781420009613.ch16.
11. Fu, N., Chen, X.D., Towards a maximal cell survival in convective thermal drying processes. Food Res. Int. 44 (2011), 1127–1149 10.1016/j.foodres.2011.03.053.
12. Huang, S., Cauty, C., Dolivet, A., Le Loir, Y., Chen, X.D., Schuck, P., Jan, G., Jeantet, R., Double use of highly concentrated sweet whey to improve the biomass production and viability of spray-dried probiotic bacteria. J. Funct. Foods 23 (2016), 453–463 10.1016/j.jff.2016.02.050.
13. Huang, S., Chen, X.D., Significant effect of Ca2+ on improving the heat resistance of lactic acid bacteria. FEMS Microbiol. Lett. 344 (2013), 31–38 10.1111/1574-6968.12151 23617813.
14. Huang, S., Yang, Y., Fu, N., Qin, Q., Zhang, L., Chen, X.D., Calcium-aggregated milk: A potential new option for improving the viability of lactic acid bacteria under heat stress. Food Bioproc. Techol. 7 (2014), 3147–3155 10.1007/s11947-014-1331-9.
15. Kandil, S., El Soda, M., Influence of freezing and freeze drying on intracellular enzymatic activity and autolytic properties of some lactic acid bacterial strains. Adv. Microbiol. 5 (2015), 371–382.
16. Leverrier, P., Dimova, D., Pichereau, V., Auffray, Y., Boyaval, P., Jan, G., Susceptibility and adaptive response to bile salts in Propionibacterium freudenreichii: Physiological and proteomic analysis. Appl. Environ. Microbiol. 69 (2003), 3809–3818 10.1128/AEM.69.7.3809 12839748.
17. Lievense, L.C., Verbreek, M.A.M., Noomen, A., van't Riet, K., Mechanism of dehydration inactivation of Lactobacillus plantarum. Appl. Microbiol. Biotechnol. 41 (1994), 90–94 10.1007/BF00166087.
18. Maciel, G.M., Chaves, K.S., Grosso, C.R.F., Gigante, M.L., Microencapsulation of Lactobacillus acidophilus La-5 by spray-drying using sweet whey and skim milk as encapsulating materials. J. Dairy Sci. 97 (2014), 1991–1998 10.3168/jds.2013-7463 24508439.
19. Madhu, A.N., Awasthi, S.P., Reddy, K.B.P.K., Prapulla, S.G., Impact of freeze and spray drying on the retention of probiotic properties of Lactobacillus fermentum: An in vitro evaluation model. Int. J. Microbiol. Res. 2 (2011), 243–251.
20. Morgan, C.A., Herman, N., White, P.A., Vesey, G., Preservation of micro-organisms by drying; a review. J. Microbiol. Methods 66 (2006), 183–193 10.1016/j.mimet.2006.02.017 16632005.
21. Paéz, R., Lavari, L., Vinderola, G., Audero, G., Cuatrin, A., Zaritzky, N., Reinheimer, J., Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion. Food Res. Int. 48 (2012), 748–754 10.1016/j.foodres.2012.06.018.
22. Peighambardoust, S.H., Golshan Tafti, A., Hesari, J., Application of spray drying for preservation of lactic acid starter cultures: A review. Trends Food Sci. Technol. 22 (2011), 215–224 10.1016/j.tifs.2011.01.009.
23. Randazzo, C.L., Caggia, C., Neviani, E., Application of molecular approaches to study lactic acid bacteria in artisanal cheeses. J. Microbiol. Methods 78 (2009), 1–9 10.1016/j.mimet.2009.04.001 19362112.
24. Randazzo, C.L., De Luca, S., Todaro, A., Restuccia, C., Lanza, C.M., Spagna, G., Caggia, C., Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system. J. Appl. Microbiol. 103 (2007), 427–435 10.1111/j.1365-2672.2006.03261.x 17650203.
25. Rathnayaka, R.M.U.S.K., Effect of freeze-drying on viability and probiotic properties of a mixture of probiotic bacteria. ARPN J. Sci. Technol. 3 (2013), 1074–1078.
26. Reddy, K.B.P.K., Madhu, A.N., Prapulla, S.G., Comparative survival and evaluation of functional probiotic properties of spray-dried lactic acid bacteria. Int. J. Dairy Technol. 62 (2009), 240–248 10.1111/j.1471-0307.2009.00480.x.
27. Santivarangkna, C., Kulozik, U., Foerst, P., Alternative drying processes for the industrial preservation of lactic acid starter cultures. Biotechnol. Prog. 23 (2007), 302–315 17305363.
28. Santivarangkna, C., Kulozik, U., Foerst, P., Inactivation mechanisms of lactic acid starter cultures preserved by drying processes. J. Appl. Microbiol. 105 (2008), 1–13 10.1111/j.1365-2672.2008.03744.x 18266696.
29. Schuck, P., Dolivet, A., Jeantet, R., Determination of dry matter and total dry matter (Chapter 2). Analytical Methods for Food and Dairy Powders, 2012, Wiley, Hoboken, NJ, 45–57.
30. Schuck, P., Dolivet, A., Méjean, S., Hervé, C., Jeantet, R., Spray drying of dairy bacteria: New opportunities to improve the viability of bacteria powders. Int. Dairy J. 31 (2013), 12–17 10.1016/j.idairyj.2012.01.006.
31. Schuck, P., Méjean, S., Dolivet, A., Jeantet, R., Thermohygrometric sensor: A tool for optimizing the spray drying process. Innov. Food Sci. Emerg. Technol. 6 (2005), 45–50 10.1016/j.ifset.2004.10.001.
32. Shokri, Z., Fazeli, M., Ardjmand, M., Mousavi, S., Gilani, K., Factors affecting viability of Bifidobacterium bifidum during spray drying. DARU J. Pharm. Sci., 23, 2015, 7 10.1186/s40199-014-0088-z 25618319.
33. Silva, J., Freixo, R., Gibbs, P., Teixeira, P., Spray-drying for the production of dried cultures. Int. J. Dairy Technol. 64 (2011), 321–335 10.1111/j.1471-0307.2011.00677.x.
34. Soukoulis, C., Behboudi-Jobbehdar, S., Yonekura, L., Parmenter, C., Fisk, I., Impact of milk protein type on the viability and storage stability of microencapsulated Lactobacillus acidophilus NCIMB 701748 using spray drying. Food Bioproc. Techol. 7 (2014), 1255–1268 10.1007/s11947-013-1120-x.
35. Strasser, S., Neureiter, M., Geppl, M., Braun, R., Danner, H., Influence of lyophilization, fluidized bed drying, addition of protectants, and storage on the viability of lactic acid bacteria. J. Appl. Microbiol. 107 (2009), 167–177 10.1111/j.1365-2672.2009.04192.x 19302330.
36. Syamaladevi, R.M., Tang, J., Villa-Rojas, R., Sablani, S., Carter, B., Campbell, G., Influence of water activity on thermal resistance of microorganisms in low-moisture foods: A review. Compr. Rev. Food Sci. Food Saf. 15 (2016), 353–370 10.1111/1541-4337.12190.
37. Terzic-Vidojevic, A., Mihajlovic, S., Uzelac, G., Veljovic, K., Tolinacki, M., Nikolic, M., Topisirovic, L., Kojic, M., Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons. Food Microbiol. 39 (2014), 27–38 10.1016/j.fm.2013.10.011 24387849.
38. To, B.C.S., Etzel, M.R., Spray drying, freeze drying, or freezing of three different lactic acid bacteria species. J. Food Sci. 62 (1997), 576–579.
39. Utami, T., Harmayani, E., Rahayu, E.S., Survival of Lactobacillus plantarum Dad 13 during spray drying and its application for yoghurt fermentation. Int. Res. J. Biol. Sci. 5 (2016), 16–22.
40. Van Hoorde, K., Verstraete, T., Vandamme, P., Huys, G., Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses. Food Microbiol. 25 (2008), 929–935 10.1016/j.fm.2008.06.006 18721684.
41. Zamora, L.M., Carretero, C., Parés, D., Comparative survival rates of lactic acid bacteria isolated from blood, following spray-drying and freeze-drying. Food Sci. Technol. (Campinas) 12 (2006), 77–84 10.1177/1082013206062443.