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Technological features of production of lactate-containing additives from milk whey fermented with lactic acid bacteria

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dc.contributor.authorEveleva, V.V.
dc.contributor.authorCherpalova, T.M.
dc.contributor.authorShipovskaya, E.A.
dc.contributor.authorKorshunova, N. A.
dc.date.accessioned2019-10-11T09:19:41Z
dc.date.available2019-10-11T09:19:41Z
dc.date.issued2019
dc.descriptionArticleeng
dc.description.abstractMilk 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.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2019, vol. 17, no. 6, pp. 2260–2268eng
dc.identifier.urihttp://hdl.handle.net/10492/5448
dc.identifier.urihttps://doi.org/10.15159/ar.19.201
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) ; openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectlactate-containing additiveseng
dc.subjectlactic acid bacteriaeng
dc.subjectlactoseeng
dc.subjectwheyeng
dc.subjectarticleseng
dc.titleTechnological features of production of lactate-containing additives from milk whey fermented with lactic acid bacteriaeng
dc.typeArticleeng

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2019, Vol. 17, No. 6