Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteria
| Autor: | Nicola Secchi, Pasquale Catzeddu, Luca Pretti, Daniela Giunta, Tonina Roggio, Mónica Ruiz García, Ilaria Mannazzu |
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| Rok vydání: | 2012 |
| Předmět: |
0106 biological sciences
Streptococcus thermophilus Lactobacillus casei Bioconversion Bioengineering 7. Clean energy 01 natural sciences Applied Microbiology and Biotechnology Industrial Microbiology 03 medical and health sciences chemistry.chemical_compound Cheese Lactobacillales 010608 biotechnology Animals Lactic Acid Food science Lactose Sheep Domestic 030304 developmental biology 2. Zero hunger 0303 health sciences Lactobacillus helveticus biology food and beverages Industrial microbiology biology.organism_classification Culture Media Lactic acid Lacticaseibacillus casei Italy Biochemistry chemistry Fermentation Biotechnology |
| Zdroj: | Journal of Industrial Microbiology and Biotechnology. 39:175-181 |
| ISSN: | 1476-5535 1367-5435 |
| DOI: | 10.1007/s10295-011-1013-9 |
| Popis: | Scotta is the main by-product in the making of ricotta cheese. It is widely produced in southern Europe and particularly in Italy where it represents a serious environmental pollutant due to its high lactose content. With the aim of evaluating whether scotta bioconversion into lactic acid can be considered as an alternative to its disposal, besides providing it with an added value, here the growth, fermentative performances, and lactic acid productions of pure and mixed cultures of Lactobacillus casei, Lactobacillus helveticus, and Streptococcus thermophilus were evaluated on ovine scotta-based media, without and with the addition of nutritional supplements. The outcomes indicate that ovine scotta can be utilized for the biotechnological production of lactic acid with yields up to 92%, comparable to those obtained on cheese-whey. Indeed, the addition of nutritional supplements generally improves the fermentative performances of lactic acid bacteria leading to about 2 g l−1 h−1 of lactic acid. Moreover, the use of mixed cultures for scotta bioconversion reduces the need for nutritional supplements, with no detrimental effects on the productive parameters compared to pure cultures. Finally, by using L. casei and S. thermophilus in pure and mixed cultures, up to 99% optically pure l-lactic acid can be obtained. |
| Databáze: | OpenAIRE |
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