Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed

Fungal contamination by Aspergillus parasiticus and A. flavus causes negative effects on the production of food cereals. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. An important waste produced by the dairy cheese industry is the whey...

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Detalles Bibliográficos
Autores principales: Gamba, Raúl Ricardo, Moure, María Candela, Diosma, Gabriela, Giannuzzi, Leda, De Antoni, Graciela Liliana, León Peláez, Ángela María
Formato: Articulo
Lenguaje:Inglés
Publicado: 2016
Materias:
Química
Aspergillus parasiticus
Whey Permeate
Kefir Supernatants
Bread
Poultry Feed
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/81089
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-81089
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Aspergillus parasiticus
Whey Permeate
Kefir Supernatants
Bread
Poultry Feed
spellingShingle Química
Aspergillus parasiticus
Whey Permeate
Kefir Supernatants
Bread
Poultry Feed
Gamba, Raúl Ricardo
Moure, María Candela
Diosma, Gabriela
Giannuzzi, Leda
De Antoni, Graciela Liliana
León Peláez, Ángela María
Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
topic_facet Química
Aspergillus parasiticus
Whey Permeate
Kefir Supernatants
Bread
Poultry Feed
description Fungal contamination by Aspergillus parasiticus and A. flavus causes negative effects on the production of food cereals. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. An important waste produced by the dairy cheese industry is the whey permeate, which nowadays is a strong ambient contaminant. The aim of this work was the standardization of the whey permeate fermenting conditions with kefir grains, the assessment of the antifungal activity of the cell-free-supernatants (CFS) from these fermentations and to compare it with that obtained with CFS of milk fermented with kefir grains. Finally, we studied if the addition of kefir fermented whey permeate to food (bread) and feed (poultry) could produce shelf life improvement. The optimal condition to obtain CFS with fungicidal effect was a fermentation with 10% w/v of kefir grains, at 30˚C, for 24 hours until a pH 3.7. We found that CFS from whey permeate caused fungal inhibition, whereas CFS of kefir grains grown in milk showed lower antifungal activity. Additionally, the addition of kefir-fermented whey permeates in food (bread) and feed (poultry) improved their resistance to fungal contamination. This is the first report about the application of kefir-fermented whey permeate to improve the shelf life, suggesting its potential use as a biopreservative.
format Articulo
Articulo
author Gamba, Raúl Ricardo
Moure, María Candela
Diosma, Gabriela
Giannuzzi, Leda
De Antoni, Graciela Liliana
León Peláez, Ángela María
author_facet Gamba, Raúl Ricardo
Moure, María Candela
Diosma, Gabriela
Giannuzzi, Leda
De Antoni, Graciela Liliana
León Peláez, Ángela María
author_sort Gamba, Raúl Ricardo
title Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
title_short Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
title_full Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
title_fullStr Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
title_full_unstemmed Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
title_sort application of whey permeate fermented with kefir grains for the shelf-life improvement of food and feed
publishDate 2016
url http://sedici.unlp.edu.ar/handle/10915/81089
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