Production of Lactic Acid from Whey by Lactobacillus sp. Isolated from Local Dairy Products

Pate, S.; Parikh, Samir

doi:10.20546/ijcmas.2016.505.074

Cited by 11 publications

(10 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Statistically significant differences between antagonistic activities of potentially bacteriocin producing strains were also observed when antagonism against E. coli was assessed. The results are presented in Tables 7 and 8 Other researchers have also demonstrated that LAB strains are strongly active against indicator species (Fraga Cotelo et al, 2013;Mariam et al, 2014;Patel & Parikh, 2016). However, most researches (Sip et al, 2012;Choesri et al, 2013;Cizeikiene et al, 2013;Wang et al, 2014) demonstrated strong antilisterial activity of LAB isolates from foods, which was not observed in our study.…”

Section: Antimicrobial Propertiescontrasting

confidence: 68%

“…Other researchers have also demonstrated that LAB strains are strongly active against indicator species (Fraga Cotelo et al ., ; Mariam et al ., ; Patel & Parikh, ). However, most researches (Sip et al ., ; Choesri et al ., ; Cizeikiene et al ., ; Wang et al ., ) demonstrated strong antilisterial activity of LAB isolates from foods, which was not observed in our study.…”

Section: Resultsmentioning

confidence: 99%

“…Indicator strain inhibition in most cases was attributed to the organic acids and other extracellular metabolites of LAB. Neutralisation and catalase treatment of the supernatant reduced or eliminated antagonistic activity against indicator strains in most cases, and the results were similar to those obtained by other researchers (Sip et al ., ; Fraga Cotelo et al ., ; Arena et al ., ; Patel & Parikh, ; Russo et al ., ). This observation suggests that the most important factor for inhibiting the growth of indicator microorganisms is the reduction in the pH of environment.…”

Section: Resultsmentioning

confidence: 99%

“…During the recent years, numerous studies have been initiated to obtain scientific evidence of the beneficial effects of food containing LAB, including probiotics (Alwan et al, 2014;Chen et al, 2014;Glanville et al, 2015;Vandenplas et al, 2015). On the other hand, recently observed scientific searching for LAB with antimicrobial properties enhances companies to reduce the addition of chemical preservatives in purpose to offer 'clean label' food (Fraga Cotelo et al, 2013;Arena et al, 2016;Patel & Parikh, 2016;Russo et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Rzepkowska

Zielińska

Ołdak

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

Twenty‐five strains, isolated from raw, non‐pasteurised, organic whey samples, were identified phenotypically and genotypically. Biochemical tests were performed, and enzyme profiles, antibiotic resistance and antimicrobial properties were investigated. Sixteen strains were identified as genus Lactobacillus. Based on 16S rDNA gene sequence, the strains were identified as Lb. plantarum and Lb. fermentum. All of the strains had β‐galactosidase activity, and some of them reduced nitrate content. All strains utilised carbohydrates. The tested strains were characterised by low or average lipolytic and esterolytic activity. Moreover, the strains showed low proteolytic activity which is advantageous for their use as starter cultures for foods with low protein content. Strains Lb. fermentum S20, SM1, SM3, S2R and Lb. plantarum SM5 produced harmful N‐acetyl‐β‐glucosaminidase; moreover, the strain S20 produced also β‐glucuronidase. None of the strains produced α‐chymotrypsin. In phenotypic studies, most of the test strains were susceptible to gentamicin, ampicillin, tetracycline, chloramphenicol, penicillin and erythromycin. Strains Lb. plantarum S1 and Lb. fermentum S4, S7, S8, S10, SM1 and SM3 did not possess any transfer resistance genes. Antagonistic activity of the culture LAB strains was assessed as high or moderate in relation to the indicator strains, with the greatest zones of inhibition for E.coli and the smallest for L. monocytogenes ATCC 15313. This study reveals that the LAB strains isolated from organic whey have high potential for food application. Some strains of species Lb. fermentum (S4, S7, S8, S10) have been identified as the best candidates.

show abstract

Section: Antimicrobial Propertiescontrasting

confidence: 68%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Rzepkowska

Zielińska

Ołdak

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…A maioria das BAL são anaeróbicas facultativas, catalase negativa, não móveis, cocos ou bacilos, sem formação de esporos, podendo ser classificadas como homofermentativa ou heterofermentativa (Patel et al, 2016).…”

Section: Bactérias áCido-láticasunclassified

Bioprodução de pediocina por >i<Pediococcus pentosaceus>/i< ET34 em resíduo agroindustrial hidrolisado bagaço de cana-de-açúcar

Vieira¹

View full text Add to dashboard Cite

Aos meus pais, Goreth e Manuel, por sempre me influenciarem, e à minha irmã, Suziane, que sempre me apoio. Ao Alan, por todo apoio e carinho no decorrer de todas as minhas decisões e pela paciência nos momentos em que não pude controlar minhas emoções. Ao meu orientador, Prof. Dr. Ricardo Pinheiro de Souza Oliveira, por ter acreditado e me dado à oportunidade de realizar este desejo de conquistar mais um degrau em minha vida acadêmica e profissional. À Dra. Tais Kuniyoshi que, com todo seu carinho, paciência e atenção foi fundamental para tornar esse trabalho possível. Muito obrigada por isso que se tornou uma grande amizade. Aos meus amigos de trabalho, Thamires Simões, Anna Carolina Meireles, Sabrina Sabo, Ronaldo Lira, Pamela Azevedo e Gabriel Moretti, por todos os conselhos, dicas, ajuda, diversão, cafés e muito companheirismo. Vocês foram fundamentais não apenas para a realização deste trabalho, mas para tudo que virá em minha vida. Ao Professor Attilio Convertti, pela orientação durante a redação desta dissertação.

show abstract

Sustainable utilization of dairy waste paneer whey by Pediococcus pentosaceus NCDC 273 for lactic acid production

Verma

Iram

Sansi

et al. 2023

Biocatalysis and Agricultural Biotechnology

View full text Add to dashboard Cite

Production of Lactic Acid from Whey by Lactobacillus sp. Isolated from Local Dairy Products

Cited by 11 publications

References 7 publications

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Bioprodução de pediocina por >i<Pediococcus pentosaceus>/i< ET34 em resíduo agroindustrial hidrolisado bagaço de cana-de-açúcar

Sustainable utilization of dairy waste paneer whey by Pediococcus pentosaceus NCDC 273 for lactic acid production

Contact Info

Product

Resources

About