Ciencias Exactas y Ciencias de la Salud
Permanent URI for this collectionhttps://hdl.handle.net/11285/551039
Pertenecen a esta colección Tesis y Trabajos de grado de las Maestrías correspondientes a las Escuelas de Ingeniería y Ciencias así como a Medicina y Ciencias de la Salud.
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- Postbiotics from cheese whey: Inactivation methods and biological activity of selected microorganisms(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12-02) Osuna Orozco, Francisco Raúl; García Cayuela, Tomás; emipsanchez; Carrillo Nieves, Danay; García Gamboa, Ricardo; Binetti, Ana G.; School of Engineering and Sciences; Campus MonterreyA postbiotic is defined as a preparation of inanimate microorganisms and/or their components that confer a health benefit to the host, with potential applications for modulating the gut microbiota and managing metabolic diseases. While still understudied, postbiotics are gaining attention for their therapeutic possibilities, particularly due to their longer shelf life and safety profile compared to other biotic options. Many food industries are reusing by-products to create functional food ingredients; however, about half of the cheese whey produced by the cheese industry is still discarded untreated, contributing to significant land and water pollution. This study explores cheese whey as a matrix for producing postbiotics through three inactivation methods: pasteurization, thermal sterilization, and ultrasound inactivation. Four microorganisms were selected and tested, including two commercial probiotics (Lactobacillus acidophilus LA3 and Lactobacillus acidophilus LA5); and two strains from the BIOTEC collection (Kluyveromyces lactis BIOTEC009 and Lentilactobacillus kefiri BIOTEC013) isolated from artisanal milk kefir. The fermentative behavior of these microorganisms in cheese whey was analyzed, and the antioxidant, anti-diabetic, and anti-inflammatory properties of the postbiotic preparations were evaluated through several assays and compared to a control group of the same microorganisms without prior inactivation. These results indicated that the postbiotic preparations exhibited desirable properties, often matching or surpassing the bioactivity of live preparations. The thermal sterilization treatment seems to be especially noteworthy, as it managed to enhance the antioxidant capacity of all strains, while the ultrasound treatment seemed favorable for anti-inflammatory properties. Lactobacillus acidophilus LA3 stood out as the strain with the best bioactivity overall, even with its treatments, although, there was no single combination of strain and treatment that was the best for every assay. A techno-economic analysis was carried out by doing a simulation of an industrial- scale process to produce postbiotics using two inactivation methods, pasteurization and sterilization. The analysis concluded that for the parameters established, the project is environmentally friendly and both scenarios can be financially viable with a payback time of the initial investment of 4-5 years.
- Biotechnological characterization of lactic acid bacteria and yeast isolates from spontaneous sourdough for the development of bread with postbioticlike potential(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-06-10) Pérez Alvarado, Omar; RODRIGUEZ MARTINEZ, VERONICA; 236662; García Cayuela, Tomás; emipsanchez; Rodríguez Martínez, Verónica; García Gamboa, Ricardo; Escuela de Ingeniería y Ciencias; Campus Monterrey; García Amézquita, Luis EduardoSourdough (SD) is defined as the fermentation of flour, water, and otheringredients by lactic acid bacteria (LAB) and yeasts, which can be grownspontaneously from the flour and the environment or be inoculated as starter microorganisms. This a well-known biotechnological process that has shown the capability to improve the sensory, rheological, and shelf-life properties of baked goods. SD is an ecosystem characterized by a higher cell count of LAB over yeasts in terms of microbiological composition. In the last years, the presence of postbioticlike components has been associated with SD fermentation and SD bread. Postbiotics refer to a group of inanimate microorganisms and/or their components that confer health benefits to the host. Examples of postbiotic-like components are exopolysaccharides, short-chain fatty acids (SCFAs), bacteriocins, biosurfactants, amino acids, and cell surface biotechnological properties of LAB and yeasts isolated from spontaneous wholewheat SD and raspberry to generate defined microbial starter cultures useful for the development of novel functional breads with enhanced technological, and postbiotic properties. in identified species were Candida glabrata, Saccharomyces cerevisiae, Pediococcus pentosaceus, ompanilactobacillus paralimentarius and Latilactobacillus curvatus. Biotechnological and functional properties were assayed for the 25 isolated microorganisms and three commercial probiotic strains for 7 comparative purposes. LAB and yeast isolates showed the ability to release free amino acids by the action of proteolytic enzymes, and the ability to release phenolic compounds. Yeast isolates denoted a higher leavening capacity than LAB isolates, whereas LAB isolates presented a high phytase activity compared to yeast isolates. The results from a statistical analysis using Principal Component Analysis and Cluster Analysis and the microbiological performance allowed the selection of P. pentosaceus BIOTEC032, C. glabrata BIOTEC021, S. cerevisiae BIOTEC026 and Hanseniaspora. opuntiae BIOTEC045 to be used as starter cultures in the formulation of wheat breads. Eight types of wheat bread were elaborated using selected starter cultures (in combination or not with SD fermentation). Cell counts of LAB and yeasts, pH, TTA, biotechnological and postbiotics properties, physical characteristics and sensory evaluation were performed for the 8 bread treatments. The loaves of bread containing LAB in combination with SD, particularly Bac+Yeast SD and Bacteria SD, exhibited the best results for the postbiotic-like properties (total phenol content, phytase activity, antioxidant activity and presence of exopolysaccharides), and microbiological and acidification features. For the physical characteristics, the bread with a yeast combination (Yeast bread) had the softness property, whereas Bac+Yeast SD and Bacteria SD treatments were the hardest loaves. Finally, differences in color and sensory acceptance between the eighth treatments were not detected (P < 0.05). These results confirm that the use of defined consortiums of LAB and yeast as starter cultures for SD bread production enhances the nutritional, biotechnological and potential postbiotic properties of the baking breads.
