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Effect of thermal treatment of whey contaminated with antibiotics on the growth of Kluyveromyces marxianus

Published online by Cambridge University Press:  26 February 2019

Dafna Eluk ,
Roberto Ceruti ,
Orlando Nagel  and
Rafael Althaus
Dafna Eluk
Affiliation:
Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P.L. Kreder 2805 - (3080) Esperanza, Santa Fe, Argentina
Roberto Ceruti
Affiliation:
Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P.L. Kreder 2805 - (3080) Esperanza, Santa Fe, Argentina
Orlando Nagel
Affiliation:
Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P.L. Kreder 2805 - (3080) Esperanza, Santa Fe, Argentina
Rafael Althaus*
Affiliation:
Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P.L. Kreder 2805 - (3080) Esperanza, Santa Fe, Argentina
*
Author for correspondence: Rafael Althaus, Email: ralthaus@fcv.unl.edu.ar
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Abstract

The objective of the studies reported in this research communication was to investigate the use of whey contaminated with antibiotics such as cephalosporins, quinolones and tetracyclines as a nutrient medium for the growth of Kluyveromyces marxianus with particular attention to the effect of thermal treatment used to overcome the inhibitory effects of antibiotic concentrations close to the Maximum Residue Limits. The heat treatments at 120 °C for 40 min, 120 °C for 83 min, and 120 °C for 91 min caused total inactivation of cephalosporins, tetracyclines and quinolone residues in whey respectively.

Keywords

AntibioticsfermentationinactivationKluyveromyces marxianusMilk
Type
Research Article
Information
Journal of Dairy Research , Volume 86 , Issue 1 , February 2019 , pp. 102 - 107
Copyright
Copyright © Hannah Dairy Research Foundation 2019 

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References

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