Microencapsulation by spray drying of coffee epiphytic yeasts Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorMartins, Pâmela Mynsen Machado-
Autor(es): dc.creatorBatista, Nádia Nara-
Autor(es): dc.creatorSantos, Líbia Diniz-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T12:03:41Z-
Data de disponibilização: dc.date.available2026-02-09T12:03:41Z-
Data de envio: dc.date.issued2022-08-10-
Data de envio: dc.date.issued2022-08-10-
Data de envio: dc.date.issued2021-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50927-
Fonte completa do material: dc.identifierhttps://doi.org/10.1007/s42770-022-00776-4-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1153469-
Descrição: dc.descriptionThe objective of this work was to evaluate the microencapsulation feasibility of Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684 in three different compositions of wall material by spray-dryer. The yeasts (109 CFU mL−1) were microencapsulated separately using maltodextrin (15%), maltodextrin (15%) with sucrose (2%), or maltose (2%) as wall material. The viability was evaluated for 6 months at two different temperatures (7 and 25 °C). The yield, cell viability after spray drying, and characterization of the microcapsules were performed. Results indicate that cell viability ranged between 94.06 and 97.97%. After 6 months, both yeasts stored at 7 °C and 25 °C presented 107 and 102 CFU mL−1, respectively. Regarding Fourier-transform infrared spectroscopy analysis, all microencapsulated yeasts presented typical spectra footprints of maltodextrin. After 6 months of storage, S. cerevisiae CCMA 0543 obtained a 10.8% increase in cell viability using maltodextrin with maltose as wall material compared to maltodextrin and maltodextrin with sucrose. However, T. delbrueckii CCMA 0684 obtained a 13.5% increase in cell viability using only maltodextrin. The study showed that maltodextrin as a wall material was efficient in the microencapsulation of yeasts. It is possible to assume that maltose incorporation increased the cell viability of S. cerevisiae CCMA 0543 during storage.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceBrazilian Journal of Microbiology-
Palavras-chave: dc.subjectStarter culture-
Palavras-chave: dc.subjectMaltodextrin-
Palavras-chave: dc.subjectMaltose-
Palavras-chave: dc.subjectSucrose-
Palavras-chave: dc.subjectSpray dryer-
Palavras-chave: dc.subjectCultura inicial-
Palavras-chave: dc.subjectMaltodextrina-
Título: dc.titleMicroencapsulation by spray drying of coffee epiphytic yeasts Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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