Nutritive Value of Propionibacteria and Lactose-Fermenting Yeast Grown in Whey

Abstract

The nutritive values o f propionic acid bacteria (Pb) grown in whey media as mixed cultures and as a 2-stage fermentation with a lactosefermenting yeast (Y-Pb) were determined. Yields were 14 g o f cells per liter f o r Pb cultures and 16 g/liter for Y-Pb fermentations. When the fermentation medium and cells were dried together, total solids equalled 28 glliter. The BOD of the whey was reduced over 90% in both fermentations. Adequate yields o f vitamins, particularly B1 , were obtained in both fermentations. The in vitro enzymatic digestibility of the cultures was increased by mechanical disruption o f cells; however, this cell breakage did not affect Biological Value (BV). The essential amino acid composition was equal to or better than the F A 0 Standard Reference Protein. The BV o f the Y-Pb was 25% higher than Pb and 10-40% higher than other microbial cell masses, including Torula yeast, commercial yeast and BP yeast from n-para f f in.

Batch and continuous production of propionic acid from whey permeate by Propionibacterium acidi-propionici in a three-electrode amperometric culture system

“…Whey and whey permeate, by-products of cheese manufacture, create a world-wide problem of waste disposal of considerable proportions. Untreated whey is used in animal feed (Skupin et al 1977) and after a drying process whey powder is added to human food and animal feed. Whey proteins are increasingly used as protein supplements (Al-ani et al 1972).…”

Spray drying of dairy bacteria: New opportunities to improve the viability of bacteria powders

“…The propionibacteria are involved in many industrial processes: e.g., production of vitamin B12 (Bullerman & Berry, 1966;Leviton & Hargrove, 1972) and of propionic acid (Boyaval & Corre, 1987) and as dairy starter culture for Swiss-type cheese production (Hettinga & Reinbold, 1972a, 1972b, 1972c. Many other uses would open up if the cost of such bacteria were lower [e.g., as silage and highmoisture grain preservation agents (Lacey, Lord, King, & Manlove, 1978;Voelker, Casper, Lubens, & Schingoethe, 1989), probiotics (Skupin et al, 1977) and in the production of many new and improved dairy and bakery products and processes]. The high cost is due to the time needed for the growth of these microorganisms and particularly, to the preservation method used to keep the cells alive.…”

Inhibitory Effect of Autoclaving Whey-Based Medium on Propionic Acid Production by Propionibacterium shermanii

“…Most of these processes do not require sterilization of the medium due to rapid fermentation, low pH, or high temperatures or combinations of these factors. Those fermentations that do require sterile medium often use complicated or time-consuming sterilization methods, such as repeated pasteurization (tyndalization) (8) or pasteurization with hydrogen peroxide followed by catalase treatment (2).…”

“…Propionibacteria have been used for production of propionic acid (10), vitamin B12 (3, 4; M. Lutskova, Int. Dairy Congr., p. [75][76][77]1966), and biomass (8) in wheybased media. Propionibacterium shermanii grows slowly compared with many other bacteria and prefers neutral pH and mesophilic temperatures.…”