Hostname: page-component-cd9895bd7-q99xh Total loading time: 0 Render date: 2024-12-25T23:01:31.684Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of thermal treatment of whey contaminated with antibiotics on the growth of Kluyveromyces marxianus

Published online by Cambridge University Press:  26 February 2019

Dafna Eluk ,
Roberto Ceruti ,
Orlando Nagel  and
Rafael Althaus
Dafna Eluk
Affiliation:
Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P.L. Kreder 2805 - (3080) Esperanza, Santa Fe, Argentina
Roberto Ceruti
Affiliation:
Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P.L. Kreder 2805 - (3080) Esperanza, Santa Fe, Argentina
Orlando Nagel
Affiliation:
Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P.L. Kreder 2805 - (3080) Esperanza, Santa Fe, Argentina
Rafael Althaus*
Affiliation:
Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P.L. Kreder 2805 - (3080) Esperanza, Santa Fe, Argentina
*
Author for correspondence: Rafael Althaus, Email: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The objective of the studies reported in this research communication was to investigate the use of whey contaminated with antibiotics such as cephalosporins, quinolones and tetracyclines as a nutrient medium for the growth of Kluyveromyces marxianus with particular attention to the effect of thermal treatment used to overcome the inhibitory effects of antibiotic concentrations close to the Maximum Residue Limits. The heat treatments at 120 °C for 40 min, 120 °C for 83 min, and 120 °C for 91 min caused total inactivation of cephalosporins, tetracyclines and quinolone residues in whey respectively.

Keywords

AntibioticsfermentationinactivationKluyveromyces marxianusMilk
Type
Research Article
Information
Journal of Dairy Research , Volume 86 , Issue 1 , February 2019 , pp. 102 - 107
Copyright
Copyright © Hannah Dairy Research Foundation 2019 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Aktaş, N, Boyacı, İH, Mutlu, M and Tanyolaç, A (2006) Optimization of lactose utilization in deproteinated whey by Kluyveromyces marxianus using response surface methodology (RSM). Bioresource Technology 97, 2252–2259.Google Scholar
Althaus, R, Nagel, O and Molina, P (2014) Efecto de antibióticos en suero de leche sobre la fermentación de K. marxianus [Effect of antibiotics in whey on the fermentation of K. marxianus]. Argentina. Concordia, Argentina. Libro. Resumen. Congreso. Food Innova – International Conference in Food Innovation –978-950698340-6.Google Scholar
European Community (2009) Council regulation No. 37/2010 of 22 December 2009 on pharmacologically active substances and their classification regarding maximum residue limits in foodstuffs of animal origin. Official Journal of the European Union 15, 1–72.Google Scholar
Roca, M, Castillo, M, Martí, P, Althaus, RL and Molina, MP (2010) Effect of heating on the stability of quinolones in milk. Journal of Agricultural Food Chemistry 58, 5427–5431.Google Scholar
Roca, M, Villegas, L, Kortabitarte, ML, Althaus, RL and Molina, MP (2011) Effect of heat treatments on stability of β-lactams in milk. Journal of Dairy Science 94, 1155–1164.Google Scholar
Siljanoski, A, Ciglarič, R, Pezdir, T, Lainšček, PR, Dolenc, J, Starič, J and Šinigoj-Gačnik, K (2018) Detection of tetracycline and other antimicrobial residues in milk from cows with clinical mastitis treated by combination therapy. Journal of Dairy Research 85, 321–326.Google Scholar
Zorraquino, MA, Roca, M, Castillo, M, Althaus, RL and Molina, MP (2008 a) Effect of thermal treatments on the activity of quinolones in milk. Milchwissenschaft 63, 192–195.Google Scholar
Zorraquino, MA, Roca, M, Fernandez, N, Molina, MP and Althaus, RL (2008 b) Heat inactivation of beta-lactam antibiotics in milk. Journal Food Protein 71, 1193–1198.Google Scholar
Zorraquino, MA, Althaus, RL, Nagel, OG, Roca, M and Molina, P (2010) Efecto de los Tratamientos Térmicos sobre la Actividad Antimicrobiana de Tetraciclinas en Leche [Effect of thermal treatments on the antimicrobial activity of tetracyclines in milk]. Revista de la Facultad de Ciencias Veterinarias de la Universidad Nacional del Litoral 9, 47–56.Google Scholar