Deproteinated Cheese Whey Medium for Biomass Production of Probiotic Lactobacillus helveticus MTCC 5463

Salma, J.B. Prajapati; Hati, Subrota; Trivedi, Vishal

doi:10.20546/ijcmas.2017.603.019

Cited by 4 publications

(6 citation statements)

References 16 publications

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“…When compared with MRSB media or positive control, the number of bacterial cells growing on cheese whey media was less but not significantly different. This is the same as the research of Salma et al [26] which showed the highest average number of Lactobacillus helveticus MTCC 5463 cells was in MRSB media at 9.12 log CFU/mL, followed by skim milk media at 9.03 log CFU/mL, and cheese whey media at 9.02 log CFU/mL. The number of bacteria that grows on cheese whey is less because the nutritional content in it is reduced.…”

Section: Resultssupporting

confidence: 87%

Potential Analysis of Cheese Whey as an Alternative Media Growth for Lactobacillus casei Group

Kusmiyati,

Massora,

Wicaksono

2022

El–Hayah

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Cheese processing industry throws a lot of whey into the environment that cause pollution. Whey cheese is known to contain lots of organic matter and lactose which is the main energy source for the Lactobacillus genus. This study aims to determine the effect of using cheese whey media on bacterial cell count, total lactic acid, and total sugar in the Lactobacillus casei group consisting of Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus bacteria. The method used in this study was bacterial culture rejuvenated and propagated on MRSB media for 24 hours. As much as 1% of bacterial culture was inoculated into cheese whey medium and incubated at 37 C for 24 hours. Furthermore, observations were made on the number of bacterial cells, total lactic acid, and total sugar in the L. casei group. The results showed that L. paracasei had the highest number of cells (4.862 CFU/ml), total lactic acid (0.264 mg/ml), and total sugar (93.805 mg/ml) and was not significantly different from L. casei and L. rhamnosus. The cheese whey medium was not significantly different from the positive control (MRSB), however, there was a difference in the growth ability of each isolate on the positive control medium. Based on the research, it was shown that cheese whey media could be used as an alternative medium for the growth of the L. casei group.

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Section: Resultssupporting

confidence: 87%

Potential Analysis of Cheese Whey as an Alternative Media Growth for Lactobacillus casei Group

Kusmiyati,

Massora,

Wicaksono

2022

El–Hayah

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“…This could be due to the CWP composition (salts, proteins and small amounts of vitamins) that could have a positive effect on the biomass production. There are few reports on the production of yeast biomass from CWP as a substrate (Barba et al, 2001;Bosso et al, 2020;Prajapati et al, 2017). The biomass yield coefficient (Y X/S ) obtained in this work (0.44-0.77 g B /g S ) was similar or better than those reported previously in literature, with different carbon and nitrogen sources (Ariyanti & Hadiyanto, 2013;Fonseca et al, 2007;Kurniawati et al, 2022;Bosso et al, 2019;Ferrari et al, 2001;Cristiani-Urbina et al, 2000;Schnierda et al, 2014).…”

Section: Discussionsupporting

confidence: 80%

“…As a result, the medium optimized with CWP is a suitable culture medium to produce a valuable product such as yeast biomass. CWP is an excellent source of functional proteins, peptides, lipids, vitamins, minerals, and lactose (Bosso et al, 2020;Prajapati et al, 2017;Ryan & Walsh, 2016;Vamvakaki et al, 2010). In addition, some authors demonstrated that the addition of (NH 4 ) 2 SO 4 and KH 2 PO 4 increased biomass yield and biomass production (Cristiani-Urbina et al, 2000;Galvagno et al, 2011;Vamvakaki et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears

2023

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“…Food industry waste and by-product streams have been previously used for LAB biomass production [ 40 ]. Likewise, L. plantarum and L. pentosus constitute two of the most extensively employed species [ 30 , 41 , 42 ]. Several reports have evidenced the successful implementation of CW for the proliferation and growth of LAB [ 43 , 44 ].…”

Section: Discussionmentioning

confidence: 99%

“…Several researchers also report the necessity to implement synthetic exogenous sources, to boost microbial growth, achieving cell growth equal or higher than that of synthetic substrates [ 8 , 45 ]. For instance, Prajapati et al [ 42 ] presented whey fermentation by L. helveticus using additional nitrogen sources, e.g., peptone and yeast extract, leading to 3.25 g/L biomass production. Similar findings have also been reported, with L. casei in whey, demonstrating significant lactose conversion (95.62%) and lactic acid production (33.73 g/L) [ 46 ].…”

Section: Discussionmentioning

confidence: 99%

Novel Probiotic/Bacterial Cellulose Biocatalyst for the Development of Functional Dairy Beverage

Lappa

Kachrimanidou

Alexandri

et al. 2022

Foods

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The development of innovative functional products with potential health benefits, under the concept of bio-economy, is flourishing. This study undertook an evaluation of non-dairy lactobacilli Lactiplantibacillus pentosus B329 and Lactiplantibacillus plantarum 820 as “ready to use” starter cultures. Lactic acid bacteria (LAB) cultures were evaluated for their fermentation efficiency, before and after freeze-drying, using cheese whey (CW) as a fermentation substrate and subsequent immobilization on bacteria cellulose (BC) to produce a novel biocatalyst. The biocatalyst was applied in functional sour milk production and compared with free cells via the assessment of physicochemical and microbiological properties and sensory evaluation. Evidently, LAB strains exhibited high fermentative activity before and after freeze-drying. Results of a 5-month storage stability test showed that viability was 19% enhanced by immobilization on BC, supporting the concept of “ready to use” cultures for the production of fermented beverages. Likewise, sour milk produced by the BC biocatalyst presented higher organoleptic scores, compared to the free cells case, whereas immobilization on BC enhanced probiotic viability during post-fermentation storage (4 °C, 28 days). The obtained high viability (>107 log cfu/g) demonstrated the efficacy of the proposed bioprocess for the production of functional/probiotic-rich beverages. Ultimately, this work presents a consolidated scheme that includes the advantages and the cooperative effect of probiotic LAB strains combined with a functional biopolymer (BC) towards the formulation of novel functional products that coincide with the pillars of food systems sustainability.

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Deproteinated Cheese Whey Medium for Biomass Production of Probiotic Lactobacillus helveticus MTCC 5463

Cited by 4 publications

References 16 publications

Potential Analysis of Cheese Whey as an Alternative Media Growth for Lactobacillus casei Group

Potential Analysis of Cheese Whey as an Alternative Media Growth for Lactobacillus casei Group

Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears

Novel Probiotic/Bacterial Cellulose Biocatalyst for the Development of Functional Dairy Beverage

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