Lactic acid bacteria production from whey

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Abstract

The main purpose of this work was to isolate and characterize lactic acid bacteria (LAB) strains to be used for biomass production using a whey-based medium supplemented with an ammonium salt and with very low levels of yeast extract (0.25 g/L). Five strains of LAB were isolated from naturally soured milk after enrichment in whey-based medium. One bacterial isolate, designated MNM2, exhibited a remarkable capability to utilize whey lactose and give a high biomass yield on lactose. This strain was identified as Lactobacillus casei by its 16S rDNA sequence. A kinetic study of cell growth, lactose consumption, and titratable acidity production of this bacterial strain was performed in a bioreactor. The biomass yield on lactose, the percentage of lactose consumption, and the maximum increase in cell mass obtained in the bioreactor were 0.165 g of biomass/g of lactose, 100%, and 2.0 g/L, respectively, which were 1.44, 1.11, and 2.35 times higher than those found in flask cultures. The results suggest that it is possible to produce LAB biomass from a whey-based medium supplemented with minimal amounts of yeast extract. Copyright © 2006 by Humana Press Inc. All rights of any nature whatsoever reserved.

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Mondragón-Parada, M. E., Nájera-Martínez, M., Juárez-Ramírez, C., Galíndez-Mayer, J., Ruiz-Ordaz, N., & Cristiani-Urbina, E. (2006). Lactic acid bacteria production from whey. Applied Biochemistry and Biotechnology, 134(3), 223–232. https://doi.org/10.1385/ABAB:134:3:223

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