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

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dc.creatorAndreza Angélica Ferreira
dc.creatorSong Huang
dc.creatorItalo Tuler Perrone
dc.creatorPierre Schuck
dc.creatorGwenael Jan
dc.creatorAntônio Fernandes de Carvalho
dc.date.accessioned2022-03-22T15:02:32Z
dc.date.accessioned2025-09-08T23:57:52Z
dc.date.available2022-03-22T15:02:32Z
dc.date.issued2017
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.3168/jds.2016-12418
dc.identifier.issn00220302
dc.identifier.urihttps://hdl.handle.net/1843/40302
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Dairy Science
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectQueijos
dc.subjectProbióticos
dc.subject.otherLactobacillus plantarum
dc.subject.otherProbiotic
dc.subject.otherSweet whey
dc.subject.otherAmazonian artisanal cheese
dc.titleTracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray drying
dc.typeArtigo de periódico
local.citation.epage7006
local.citation.issue9
local.citation.spage6997
local.citation.volume100
local.description.resumoMarajó cheese made with raw buffalo milk in the Amazon region of Brazil can be considered a good source of wild lactic acid bacteria strains with unexplored and promising characteristics. The aim of this study was to develop a potential probiotic starter culture for industrial applications using freeze drying and spray drying. A decrease in the survival rates of freeze-dried samples compared with spray-dried samples was noted. The spray-dried cultures remained approximately 109 cfu·g−1, whereas the freeze-dried samples showed 107 cfu·g−1 after 60 d of storage at 4°C. All of the spray-dried samples showed a greater ability to decrease 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 among the 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 produce spray-dried starters that have a high number of viable cells that can then be used for industrial applications in a cost-effective way.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0022030217306835?via%3Dihub

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