Isolation, identification, and application of lactic acid-producing bacteria using salted cheese whey substrate and immobilized cells technology.

Autor: Dosuky AS; Food Technology Research Institute, Agricultural Research Center, Giza, 12619, Egypt., Elsayed TR; Agricultural Microbiology Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt., Yousef ET; Food Technology Research Institute, Agricultural Research Center, Giza, 12619, Egypt., Barakat OS; Agricultural Microbiology Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt., Nasr NF; Agricultural Microbiology Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt. nasr.nasr@agr.cu.edu.eg.
Jazyk: angličtina
Zdroj: Journal, genetic engineering & biotechnology [J Genet Eng Biotechnol] 2022 Feb 11; Vol. 20 (1), pp. 26. Date of Electronic Publication: 2022 Feb 11.
DOI: 10.1186/s43141-022-00316-5
Abstrakt: Background: Lactic acid bacteria (LAB) could be used for bio-production of lactic acid (LA) from wastes of dairy industries. This study aimed to produce LA using isolated and identified LAB capable of withstanding high salt concentration of salted cheese whey and adopting immobilization technique in repeated batch fermentation process.
Results: Seventy four isolates of LAB were isolated from salted cheese whey and examined for lactic acid production. The superior isolates were biochemically and molecularly identified as Enterococcus faecalis, Enterococcus faecium, and Enterococcus hirae. Then the best of them, Enterococcus faecalis, Enterococcus hirae and dual of them besides Lacticaseibacillus casei were immobilized by sodium alginate 2% in entrapped cells. Repeated batch fermentation was executed for LA production from the mixture of salted whey and whey permeate (1:1) using immobilized strains during static state fermentation under optimum conditions (4% inoculum size in mixture contained 5% sucrose and 0.5% calcium carbonate and incubation at 37 °C). The potent bacterial strain was Enterococcus faecalis which gave the maximum LA production of 36.95 g/l with a yield of 81% after 36 h incubation at 37 °C in presence of 5% sugar.
Conclusion: Immobilized cells exhibited good mechanical strength during repetitive fermentations and could be used in repetitive batch cultures for more than 126 days.
(© 2022. The Author(s).)
Databáze: MEDLINE
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