Technological features of production of lactate-containing additives from milk whey fermented with lactic acid bacteria
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Kuupäev
2019
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Abstrakt
Milk whey becomes a product of interest to researchers and manufacturers due to
stricter environmental protection requirements. This paper discusses bioconversion of whey
lactose into lactate-containing additives using microorganisms of Lactobacillus genus. The
biotransformation of lactose from curd whey and standard solutions of cheese whey into lactic
acid derivatives was assessed by the following parameters: the productivity of lactic acid bacteria,
the rate of lactose fermentation, the total amount of calcium lactate and its formation rate.
Selection of the medium preparation and lactic acid biosynthesis parameters based on these
measurements proved to yield optimal results. Lactic acid bacteria from the subgroup of
thermophilic bacilli L. acidophilus, L. bulgaricus, L. casei, L. lactis, L. helveticus, L. рlantarum
were also tested. The optimal synthetic activity in the terms of calcium lactate turnover and
formation rate was demonstrated by L. acidophilus in a medium based on the concentrated whey
with 8% lactose.
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Märksõnad
lactate-containing additives, lactic acid bacteria, lactose, whey, articles