Fermentation Optimization for Co-production of Postbiotics by Bifidobacterium lactis BB12 in Cheese Whey
| Autor: | Mohammad Alizadeh-Khaledabad, Reza Rezaei-Mokarram, Mahmoud Sowti-Khiabani, Mahmoud Rezazadeh-Bari, Saber Amiri |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Environmental Engineering Renewable Energy Sustainability and the Environment Chemistry 020209 energy Conjugated linoleic acid food and beverages 02 engineering and technology 01 natural sciences Incubation period chemistry.chemical_compound Bacteriocin 010608 biotechnology 0202 electrical engineering electronic engineering information engineering Monosaccharide Yeast extract Fermentation Composition (visual arts) Gas chromatography Food science Waste Management and Disposal |
| Zdroj: | Waste and Biomass Valorization. 12:5869-5884 |
| ISSN: | 1877-265X 1877-2641 |
| Popis: | Bioactive molecules, with health-beneficial effects and functional activity on the human, are called “postbiotics”, produced by probiotic bacteria. In this study, co-production of conjugated linoleic acid (CLA), exopolysaccharides (EPSs), and bacteriocins (BACs) by Bifidobacterium lactis BB12 in supplemented cheese whey was optimized using Box–Behnken design. Yeast extract concentration had a significant effect on all responses except EPSs. The temperature significantly affected the production of CLA and the inhibition zone (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink