Methods for disruption of microbial cells for potential use in the dairy industry—a review

Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese.

El lactosuero de queseria es un subproducto liquido obtenido despues de la precipitacion de la caseina durante la elaboracion del queso. Contiene principalmente lactosa, proteinas como sustancias de importante valor nutritivo, minerales, vitaminas y grasa. La composicion y tipo de lactosuero varia considerablemente dependiendo del tipo de leche, tipo de queso elaborado y el proceso de tecnologia empleado. La lactosa es el principal componente nutritivo (4,5 % p-v), proteina (0,8% p/v), y lipidos (0,5%). Si en la coagulacion de la leche se utiliza enzimas el lactosuero se denomina dulce, y si se reemplaza la enzima por acidos organicos se denomina acido. Para la industria alimentaria, el lactosuero constituye una fuente economica de proteinas que otorga multiples propiedades en una amplia gama de alimentos. Los productos del suero, incluyendo la lactosa, mejoran la textura, realzan el sabor y color, emulsifican y estabilizan, mejoran las propiedades de flujo y muestran muchas otras propiedades funcionales que aumentan la calidad de los productos alimenticios. Basados en el valor nutricional del lactosuero, un numero de usos comerciales se han obtenido como etanol, acidos organicos, bebidas no alcoholicas, bebidas fermentadas, biomasa, concentrados, aislados e hidrolizados de proteina, peliculas comestibles, medio de soporte para encapsular sustancias, produccion de xantana, enzimas, separacion de la lactosa para fines endulzantes en alimentos entre otras aplicaciones.

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Lactosuero: importancia en la industria de alimentos.

The objective of this study was the development and optimization of a probiotic apple beverage as well as the establishment of a sensory profile by using chemical, microbiological, and quantitative descriptive analysis (sensory profiling). For this purpose, both Lactobacillus casei and L. acidophilus were tested in two different media - Fuji and Gala apple juices - at different pH values. The optimal conditions to develop the apple probiotic beverage were obtained by response surface methodology. They were found to be 10 h of fermentation at 37oC in Gala apple juice. Sensorially, the clarified Gala apple juice was characterized by a caramel color, apple aroma, and an acidic apple taste. The fresh fermented probiotic apple beverage was characterized by a thick texture and sweet taste. The probiotic apple beverage stored for 28 days at 7oC presented a thick texture and acidic taste. Finally, when the fermented probiotic beverage was tested by potential consumers, it presented an acceptance index of 96%.

Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei

Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha

Production of Aminopeptidase from Skim Milk Whey Permeate Medium by Lactobacillus casei ssp. casei

Cell disruption in a Microfluidizer was a function of both operating pressure and number of passes. The operating pressure had greater effect on the disruption than did the number of passes as indicated by the magnitude of the constants from the cell disruption equation. Protein release correlated with aminopeptidase release by Lactobacillus casei sp. casei. The optimum operating pressure for enzyme extraction was 76 MPa with loss of enzyme activity about 15 to 20%.

Release of aminopeptidase from Lactobacillus casei sp. casei by cell disruption in a Microfluidizer

In this study, a new technique for biomass determination was developed. Proteases were used to separate cells from the culture broth in skim milk whey permeate medium and the solubilization of casein was achieved 99% by elastase, 95% by pepsin and 90% by trypsin. Elastase was found to be efficient and reproducible for determining biomass in skim milk whey permeate medium.

G.F. Amantea

Papers

Production of Aminopeptidase from Skim Milk Whey Permeate Medium by Lactobacillus casei ssp. casei

Release of aminopeptidase from Lactobacillus casei sp. casei by cell disruption in a Microfluidizer

Enzymatic method to determine biomass in skim milk whey permeate medium