Production of freeze-dried kefir culture using whey

Papavasiliou, G.; Kourkoutas, Yiannis; Rapti, Anna; Sipsas, V.; Soupioni, M.; Koutinas, A. A.

doi:10.1016/j.idairyj.2007.09.005

Cited by 29 publications

(25 citation statements)

References 41 publications

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“…On contrary, the viabilities found in this study were lower than those of several authors (Zayed and Roos ; Papavasiliou et al. ). The differences observed could be related to the conditions of freeze‐drying.…”

Section: Resultscontrasting

confidence: 98%

“…Similar observation was made by Papavasiliou et al. () for fresh and fermented whey during the freeze‐drying of kefir culture. So, appropriately assorted support could improve the resistance of tchapalo yeast species to freeze‐drying.…”

Section: Resultssupporting

confidence: 87%

“…These authors reported C. sake viability of 2.8 and 8.6%, respectively for 5 and 10% glucose concentration, 6.2 and 11.4%, respectively for 5 and 10% sucrose concentration. On contrary, the viabilities found in this study were lower than those of several authors (Zayed and Roos 2004 ;Papavasiliou et al 2008 ).…”

Section: Water Content and Cell Viability Of Dried Yeast Culturescontrasting

confidence: 99%

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Production of freeze‐dried yeast culture for the brewing of traditional sorghum beer, tchapalo

N'guessan

Coulibaly

Alloue-Boraud

et al. 2015

Food Science & Nutrition

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Freeze‐drying is a well‐known dehydration method widely used to preserve microorganisms. In order to produce freeze‐dried yeast starter culture for the brewing purpose of African sorghum beer, we tested protective agents (sucrose, glucose, glycerol) in combination with support materials (millet, maize, sorghum, and cassava flours) at 1:1 ratio (v/v). The yeast strains Saccharomyces cerevisiae F 12–7 and Candida tropicalis C 0–7 previously isolated from sorghum beer were used in a mixed culture at a ratio of 2:1 (C. tropicalis/S. cerevisiae). After the freeze‐drying, the residual water contents were between 0.78 –2.27%, 0.55 –4.09%, and 0.40–2.61%, respectively, with sucrose, glucose and glycerol. The dried yeasts viabilities were between 4.0% and 10.6%. Among the protective agents used, sucrose was found to be the best protectant giving cell viabilities of 8.4–10.6%. Considering the support materials, millet flour was the best support after drying. When the freeze‐dried yeast powders were stored at 4°C and room temperature (25–28°C) for up to 3 months, the survival rates were the highest with cassava flour as the support material.

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Section: Resultscontrasting

confidence: 98%

Section: Resultssupporting

confidence: 87%

Section: Water Content and Cell Viability Of Dried Yeast Culturescontrasting

confidence: 99%

See 1 more Smart Citation

Production of freeze‐dried yeast culture for the brewing of traditional sorghum beer, tchapalo

N'guessan

Coulibaly

Alloue-Boraud

et al. 2015

Food Science & Nutrition

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“…In this respect, lactose-converting micro-organisms have been evaluated for the production of potable and fuel-grade alcohol [16][17][18][19], kefir-like whey drinks [20], and lactic acid [21,22]. Furthermore, micro-organisms production such as baking starter [23], probiotic starter cultures for fermented milk products [22,24,25], and cheese ripening [26,27] were investigated. The above research efforts for whey valorization resulted in significant organic load reduction.…”

Section: Desalination and Water Treatmentmentioning

confidence: 99%

Use of thermal coagulation, separation, and fermentation processes for dairy wastewater treatment

Kasmi

Snoussi

Dahmeni

et al. 2016

Desalination and Water Treatment

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A B S T R A C TBased on its large water consumption, dairy industry is considered as one among the most polluting food industries. The present work is related to investigations about water management practices in one Tunisian dairy plant where two effluents' generators were identified as the most polluting following their COD assessment. The first was the generated water from DECREAMING (D) machines washings with COD value of 112 g L −1 , and the second source is BACTOFUGATE (B) with COD value of 196 g L −1 . Thermal coagulation was performed for (D) and (B) samples leading to media clear phase separation. After decantation, recuperated supernatants were filtrated. The recorded COD removal amount exceeded 90% for both samples filtrates. Additional biological treatment was performed with mediums based on the obtained filtrates. Isolated Candida strains, Lactobacillus and baker's yeast strains were inoculated in batch process fermentation. Different biological treatment effects were evaluated using musts COD assessment at the end of fermentation after biomass removal. The reduction in organic load was important with the appropriate inoculated strains.

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“…Freeze-drying is a gentle drying method widely used for sensitive products such as biopharmaceuticals and foodstuffs (Tang, Pikal, 2004;Papavasiliou et al, 2008). When applied to biological human or animal tissues for regenerative medicine or tissue engineering purposes, the freeze-drying process allows fundamental properties of these materials to be preserved, making future manipulation and storage much easier (Aimoli et al, 2007;Borgognoni et al, 2010;Leirner, Tattini Jr, Pitombo, 2009).…”

Section: Introductionmentioning

confidence: 99%

Freeze-drying microscopy in mathematical modeling of a biomaterial freeze-drying

Borgognoni

Bevilacqua

Pitombo

2012

Braz. J. Pharm. Sci.

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Transplantation brings hope for many patients. A multidisciplinary approach on this field aims at creating biologically functional tissues to be used as implants and prostheses. The freeze-drying process allows the fundamental properties of these materials to be preserved, making future manipulation and storage easier. Optimizing a freeze-drying cycle is of great importance since it aims at reducing process costs while increasing product quality of this time-and-energy-consuming process. Mathematical modeling comes as a tool to help a better understanding of the process variables behavior and consequently it helps optimization studies. Freeze-drying microscopy is a technique usually applied to determine critical temperatures of liquid formulations. It has been used in this work to determine the sublimation rates of a biological tissue freeze-drying. The sublimation rates were measured from the speed of the moving interface between the dried and the frozen layer under 21.33, 42.66 and 63.99 Pa. The studied variables were used in a theoretical model to simulate various temperature profiles of the freeze-drying process. Good agreement between the experimental and the simulated results was found.Uniterms: Freeze-drying microscopy. Bovine pericardium. Mathematical modeling.A prática da transplantação traz esperança para muitos pacientes. Uma visão multidisciplinar nessa área visa à produção de tecidos biológicos para serem utilizados como implantes e próteses. A liofilização é um processo de secagem que preserva características essenciais desses materiais, facilitando sua manipulação e armazenamento. A liofilização é um processo que requer muito tempo e energia e sua otimização é muito importante, pois permite reduzir custos de processo melhorando a qualidade do produto. A modelagem matemática é uma ferramenta que permite descrever o comportamento do produto durante o processo e, consequentemente, auxilia os estudos de otimização. Microscopia óptica acoplada à liofilização, uma técnica usualmente aplicada na determinação de temperaturas críticas de formulações líquidas, foi utilizada neste trabalho na determinação de taxas de sublimação da liofilização de um tecido biológico. As taxas de sublimação foram calculadas a partir da velocidade da interface entre a camada seca e congelada, sob pressões de 21,33, 42,66 e 63,99 Pa. As variáveis estudadas foram usadas em um modelo matemático teórico, que simula os perfis de temperatura do produto durante o ciclo de liofilização. Os resultados apresentados demonstraram boa relação entre os dados experimentais e simulados.Unitermos: Microscopia óptica acoplada à liofilização. Pericárdio bovino. Modelagem matemática.

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Production of freeze-dried kefir culture using whey

Cited by 29 publications

References 41 publications

Production of freeze‐dried yeast culture for the brewing of traditional sorghum beer, tchapalo

Production of freeze‐dried yeast culture for the brewing of traditional sorghum beer, tchapalo

Use of thermal coagulation, separation, and fermentation processes for dairy wastewater treatment

Freeze-drying microscopy in mathematical modeling of a biomaterial freeze-drying

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