Preservation Of Starter Cultures Research Articles

A process optimization approach for microwave vacuum drying of concentrated skim milk.

Microwave vacuum drying (MVD) of concentrated skim milk and its resulting powder properties have been studied to a very limited extent. To explore the potential of this technology for the manufacture of milk powder, MVD of concentrated skim milk (37.5% total solids) was evaluated with respect to product properties and drying efficiency. A custom factorial design was used to optimize drying parameters, which enabled us to find optimal drying conditions with a minimal number of drying experiments (16). Vacuum level (3.3-13.3 kPa), specific power input (0.86-1.72 W·g -1), and product layer thickness (1-4 mm) were studied as factors. Total drying time, product foaming at the beginning of the process, product temperature in the last drying interval, browning, insolubility index, and calculated product yield were used as responses to identify optimal MVD processing parameters. Optimal drying of concentrated skim milk that maximized yield and minimized drying time while maintaining good product quality was achieved at a layer thickness of 2 mm, pressure of 6.0 kPa, and a specific power input of 1.29 W·g -1. Under constant power output, layer thickness was found to be the most important processing parameter to control product temperature during the final drying stage. Maximum product temperatures below 55°C yielded powder with good solubility. The findings of this exploratory study for MVD of concentrated skim milk yield important information and guidelines for production of good quality milk powders or preservation of starter cultures in a dairy matrix such as infant formula.

Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39

Streptococcus thermophilus is an important dairy starter used for the manufacture of fermented milks and cheeses. As for many other lactic acid bacteria, its survival during propagation and preservation of starter cultures and its performance in dairy fermentations are significantly affected by its ability to cope with many environmental stresses. This, in turn, is dependent on the expression of a several genes, which is often controlled by negative response regulators, and has complex relationships with the control of metabolism. In this paper we describe the effect of growth phase, adaptation and inactivation of genes for stress response regulators ( hrcA, ctsR and rr01) on the growth, acid production and stress resistance and intracellular protein patterns in the yoghurt strain S. thermophilus Sfi39. Inactivation of stress response regulators significantly affected growth, acid production in milk and stress tolerance. Although mutants showed an increased resistance during the exponential phase compared to the wild type strain, the effect of the mutations was complex and in some cases mutants were unable to mount an acid- or heat-shock response after exposure to mild heat and acid stresses. Significant differences in intracellular protein patterns analyzed by SDS-PAGE and 2-DE/mass spectrometry were found as a function of growth phase, adaptation and mutation, but a detailed transcriptomic and proteomic study would be needed to provide a mechanistic interpretation of the effect of the mutations and to identify a strategy for the construction of food-grade mutants with improved growth and performances.