Search results for " Whey"
showing 10 items of 14 documents
Valorisation of Dairy Wastes Through Kefir Grain Production
2019
The main aim of this work was to investigate on kefir grains (KGs) increase using different dairy by-products. To this purpose, whey and deproteinized whey from cow, goat and sheep milk were compared to the pasteurized milk of the corresponding animal species. Each substrate was inoculated with 3% (w/v) of KGs cultivated in ultra-high temperature cow milk and evalu- ated for pH decrease, total titratable acidity increase and development of lactic acid bacteria (LAB) and yeasts released in the matrices after 24 h incubation at three different temperatures (20, 25 and 30 °C). The genotypic characterization of the dominating microbial populations resulted in the identification of two LAB belon…
Potential of an exploitation of acid-tolerant antimicrobial microorganisms evolving enzyme systems for the utilization of dairy by-products and ligno…
2016
Introduction Bioproduction of optically pure lactic acid (LA) has roused interest in the recent years due to its potential application in a wide range of fields, and there is a significant interest to further development of sustainable and cost-effective process. However, the efficient utilization of agro-industrial wastes for LA production still causes considerable challenges. The biotechnological LA production within the targeted cost still required the development of high-performance LA-producing microorganisms and the lowering of the costs of raw materials and fermentation process. Cheap biomass, such as starchy and cellulosic agricultural residues or by-products from the food industry,…
Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process
2017
Dairy fermentations constitute a perfect âbreeding groundâ for bacteriophages infecting starter cultures, particularly strains of Lactococcus lactis. In modern fermentations, these phages typically belong to one of three groups, i.e., the 936, P335, and c2 phage groups. Traditional production methods present fewer chemical and physical barriers to phage proliferation compared to modern production systems, while the starter cultures used are typically complex, variable, and undefined. In the current study, a variety of cheese whey, animal-derived rennet, and vat swab samples from artisanal cheeses produced in Sicily were analysed for the presence of lactococcal phages to assess phage div…
Lactobacillus plantarum LUHS135 and paracasei LUHS244 as functional starter cultures for the food fermentation industry: Characterisation, mycotoxin-…
2018
Abstract Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244 from fermented cereals were isolated and their properties (carbohydrate metabolism, gas production, ability to survive at a low pH values, growth performance at different temperatures, antimicrobial properties against Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, Salmonella enterica, Corynebacter spp, Klebsiella pneomoniae, Enterococcus faecalis, Bacillus cereus, Proteus mirabilis, Clostridium spp., Streptococcus spp., resistance to antibiotics, and reducing properties for aflatoxin B1, ochratoxin A, HT-2 toxin, T-2 toxin, zearalenone) were evaluated. Also, the possibilities to use dairy by-produ…
Enhanced anticancer effect of quercetin microparticles formulation obtained by spray drying
2022
This study unravels a formulation made of food-based microparticles (MPs) able to control the release of quercetin, a natural anticancer compound, which activity is only limited by its poor aqueous solubility and consequent low bioavailability. To solve this issue, a spray-dried micro delivery system was developed using a bench mini spray dryer B290 Buchi. The resulting MPs were only manufactured with foodderived ingredients such as whey proteins and milk, avoiding the use of any other synthetic material. These microparticles were characterised with a testing campaign encompassing either the physical–chemical characterisation with SEM, DSC and DLS, or the technological and biological featur…
Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent
2021
A total of nine isolated lactic acid bacteria (LAB) from tomato and sourdough with antifungal activity were employed to revaluate the whey of Mozzarella di Bufala through the fermentation process for 72 h at 37 °C. Then, the fermented whey (BWF) was characterised and used as biopreservative in bread formulation. L. plantarum TR7 and L. plantarum TR2 strains showed average lactic acid concentration in BWF of 13.8 g L 1. Also, the bread volatile organic compounds (VOC) analysis showed an increase in hexanal, benzeneacetaldehyde, benzaldehyde and pyrazine tetramethyl when using BWF as ingredient. Moreover, the DPPH-inhibitory activity of bread with BWF extract also reflected a 33% rise in comp…
PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.
2004
D . E R C O L I N I , G . M A U R I E L L O , G . B L A I O T T A , G . M O S C H E T T I A N D S . C O P P O L A . 2003. Aims: To monitor the process and the starter effectiveness recording a series of fingerprints of the microbial diversity occurring at different steps of mozzarella cheese manufacture and to investigate the involvement of the natural starter to the achievement of the final product. Methods and Results: Samples of raw milk, natural whey culture (NWC) used as starter, curd after ripening and final product were collected during a mozzarella cheese manufacture. Total microbial DNA was directly extracted from the dairy samples as well as bulk colonies collected from the plates…
Surface, mechanical and barrier properties of bio-based composite films based on chitosan and whey protein
2014
Mono-component and composite bilayer and blend films composed of chitosan and whey protein were made. Colour, microstructure, water contact angles, swelling, water vapour sorption, barrier properties (oxygen, water vapour), water vapour diffusion coefficients and mechanical properties were determined. The influence of water vapour on barrier properties was studied in relation to the surface and structural properties. Mono-component and bilayer films were transparent with a homogeneous surface. Contrarily, blend films were translucent. Bilayer films had significantly lower water vapour permeability in comparison to mono-component and blend films. In all bilayer films, the air side (chitosan)…
Biogas yield from Sicilian kitchen waste and cheese whey
2013
The aim of this study is to determine the chemical composition of kitchen waste and cheese whey, as well as the biogas yield obtained from the Anaerobic Digestion (AD) tests of these two raw materials. Since the separated waste collection is performed in the town of Marineo (Palermo), a sample of kitchen waste, different from food industry one and included in the Organic Fraction of Municipal Solid Waste (OFMSW), was collected from the mass stored at the households of this town. Moreover, a sample of cheese whey was collected in a Sicilian mini dairy plant, where sheep milk is processed. This investigation was carried out inside laboratory digesters of Aleksandras Stulginskis University (Li…
Microbiological and physicochemical profile of sugar added ewe’s Ricotta during storage
2022
The microbiological and physicochemical traits of fresh ewe’s Ricotta made with (40% w/w) and without sucrose were investigated. Sugar added Ricotta (SAR) andcontrol Ricotta (CTR) were packaged and stored at 4°C for 90 d. Salmonella spp., Listeria monocytogenes,Escherichia coli, coagulase positive staphylococci, Enterobacteriaceae, total coliforms, Pseudomonas, yeasts, moulds and clostridia were undetectable during the entire monitoring. Total mesophilic and psychrotrophic microorganisms and mesophilic cocci lactic acid bacteria increased over time,but their development was limited in SAR production. The acidificationwas observed only for CTR. Water activity was consistently low(0.897 on av…