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Use of whey permeate containing in situ synthesised galacto-oligosaccharides for the growth and preservation of Lactobacillus plantarum

Published online by Cambridge University Press:  22 July 2013

Marina Golowczyc ,
Carlos Vera ,
Mauricio Santos ,
Cecilia Guerrero ,
Paula Carasi ,
Andrés Illanes ,
Andrea Gómez-Zavaglia  and
Elizabeth Tymczyszyn
Marina Golowczyc
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (Conicet La Plata, UNLP), 1900 La Plata, Argentina
Carlos Vera
Affiliation:
Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaiso (PUCV), 2362806 Valparaíso, Chile
Mauricio Santos
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (Conicet La Plata, UNLP), 1900 La Plata, Argentina
Cecilia Guerrero
Affiliation:
Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaiso (PUCV), 2362806 Valparaíso, Chile
Paula Carasi
Affiliation:
Laboratorio de Microbiología, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata (1900), Argentina
Andrés Illanes
Affiliation:
Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaiso (PUCV), 2362806 Valparaíso, Chile
Andrea Gómez-Zavaglia
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (Conicet La Plata, UNLP), 1900 La Plata, Argentina
Elizabeth Tymczyszyn*
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (Conicet La Plata, UNLP), 1900 La Plata, Argentina
*
*For correspondence; e-mail: [email protected]
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Abstract

Galacto-oligosaccharides (GOS) are prebiotics that have a beneficial effect on human health by promoting the growth of probiotic bacteria in the gut. GOS are commonly produced from lactose in an enzymatic reaction catalysed by β-galactosidase, named transglycosylation. Lactose is the main constituent of whey permeate (WP), normally wasted output from the cheese industry. Therefore, the main goal of this work was to optimise the synthesis of GOS in WP using β-galatosidase from Aspergillus oryzaea. WP and whey permeate enzymatically treated (WP-GOS) were used as culture media of Lactobacillus plantarum 299v. Lb. plantarum 299v attained the stationary phase in approximately 16 h, reaching 3·6 and 4·1×108 CFU/ml in WP and WP-GOS, respectively. The in situ synthesised GOS were not consumed during growth. No significant differences were observed in the growth kinetics of microorganisms in both media. After fermentation, microorganisms were dehydrated by freeze-drying and spray-drying and stored. The recovery of microorganisms after fermentation, dehydration and storage at 4 °C for at least 120 d was above 108 CFU/g. These studies demonstrated that WP is an appropriate substrate for the synthesis of GOS and the obtained product is also adequate as culture medium of Lb. plantarum 299v. The coexistence of GOS and dehydrated viable probiotic microorganisms, prepared using an effluent as raw material, represents the main achievement of this work, with potential impact in the development of functional foods.

Keywords

Galacto-oligosaccharidesfreeze-dryingspray-dryingLactobacilluswhey permeate
Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 3 , August 2013 , pp. 374 - 381
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

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