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Zamora LM, Carretero C, Parés D. Comparative Survival Rates of Lactic Acid Bacteria Isolated from Blood, Following Spray-drying and Freeze-drying. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013206062443] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of two dehydration technologies, spray-drying and freeze-drying, on the viability of 12 lactic acid bacteria (LAB) were compared. All LAB cultures had been previously isolated from porcine blood and were candidates to be used as biopreservatives in order to maintain the quality of porcine blood until further processing to obtain added-value blood derivatives is carried out. The residual viability and the reductions in microbial counts in dried LAB samples at 20 °C and 5 °C during 60-day storage were determined. Cellular damage due to freeze-drying was observed immediately after drying whereas cellular damage due to spray-drying did not become evident until the subsequent phase of storage. For most of the strains, the faster decrease in viability of spray-dried as compared to freeze-dried cultures was compensated by the higher percentage of viable cells obtained after dehydration, leading to comparable survival rates at the end of the storage period. Dehydration resulted in a good alternative to freezing at 80 °C for preservation purposes. Spray-drying has been shown to be as suitable as freeze-drying for preserving LAB strains during a 2-month storage period. Results suggest the possibility of achieving a good formulation system for the LAB strains with a high number of viable cells to be used for the industrial development of bioprotective cultures.
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Affiliation(s)
| | - C. Carretero
- Institut de Tecnologia Agroalimentària – CeRTA – Escola Politëcnica Superior, Universitat de Girona 17071 Spain
| | - D. Parés
- Institut de Tecnologia Agroalimentària – CeRTA – Escola Politëcnica Superior, Universitat de Girona 17071 Spain
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Ceylan C, Severcan F, Ozkul A, Severcan M, Bozoglu F, Taheri N. Biophysical and microbiological study of high hydrostatic pressure inactivation of Bovine Viral Diarrheavirus type 1 on serum. Vet Microbiol 2012; 154:266-71. [DOI: 10.1016/j.vetmic.2011.07.026] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2011] [Revised: 07/12/2011] [Accepted: 07/21/2011] [Indexed: 11/17/2022]
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CHEECHAROEN JIRAWAN, KIJROONGROJANA KONGKARN, BENJAKUL SOOTTAWAT. IMPROVEMENT OF PHYSICAL PROPERTIES OF BLACK TIGER SHRIMP (PENAEUS MONODON) MEAT GEL INDUCED BY HIGH PRESSURE AND HEAT TREATMENT. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00428.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Dàvila E, Parés D, Cuvelier G, Relkin P. Heat-induced gelation of porcine blood plasma proteins as affected by pH. Meat Sci 2007; 76:216-25. [DOI: 10.1016/j.meatsci.2006.11.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2006] [Revised: 09/01/2006] [Accepted: 11/06/2006] [Indexed: 10/23/2022]
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Dàvila E, Saguer E, Toldrà M, Carretero C, Parés D. Surface functional properties of blood plasma protein fractions. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0527-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Fish (Rainbow Trout) Blood and Its Fractions as Food Ingredients. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2006. [DOI: 10.1300/j030v15n01_03] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Toldrà M, Elias A, Parés D, Saguer E, Carretero C. Functional properties of a spray-dried porcine red blood cell fraction treated by high hydrostatic pressure. Food Chem 2004. [DOI: 10.1016/j.foodchem.2004.01.060] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Parés D, Ledward D. Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing. Food Chem 2001. [DOI: 10.1016/s0308-8146(01)00105-4] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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