Production of probiotic biomass (Lactobacillus casei) in goat milk whey: Comparison of batch, continuous and fed-batch cultures

Aguirre-Ezkauriatza, E. J.; Aguilar‐Yáñez, José Manuel; Ramírez-Medrano, Alicia; Álvarez, Mario Moisés

doi:10.1016/j.biortech.2009.10.047

Cited by 61 publications

(46 citation statements)

References 32 publications

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“…A high cell density in cultivations of LAB is crucial to enable their valuable biomass to be profitably applied as a probiotic ingredient in various products . The major problem in the application of LAB culture in industry is the reduced growth and biomass concentration as a result of end‐product inhibition . Finally, because of the high benefits achieved with respect to using LAB in industry, it is very important to improve the performance of LAB cultivation in terms of a high final biomass concentration.…”

Section: Resultsmentioning

confidence: 99%

Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products

et al. 2019

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BACKGROUND By‐products from berries/fruits (B/F) and the dairy industry (DI) are an important environmental issue in many countries. In the present study, the concept of an improvement of the antimicrobial activity of lactic acid bacteria (LAB) in combination with B/F (raspberries, blackcurrants, apples, rowanberries) and DI by‐products was analysed. Antimicrobial activities of the B/F by‐products and LAB (13 LAB strains were estimated against 15 pathogenic strains) were evaluated, with whey substrate being used for the selected and the highest antimicrobial activities showing LAB cultivation. RESULTS The broadest spectrum of pathogenic bacteria inhibition was shown by lyophilised blackcurrant and apple by‐products, which inhibited 13 and 12 pathogenic strains of the 15 strains analysed, respectively. The strongest inhibition of the tested pathogens were shown by the Lactobacillus uvarum LUHS245 and Lactobacillus casei LUHS210 and, for the abovementioned LAB biomass preparation, whey enriched with 2.5 g 100 g−1 glucose, 2.0 g 100 g−1 yeast extract and 0.5 g 100 g−1 saccharose is a suitable and sustainable substrate. The B/F by‐product's antimicrobial activity can be enhanced in combination with the LUHS245 and LUHS210 strains. CONCLUSION LAB, B/F and DI by‐products can be used for preparation of antimicrobial products because the combination of compounds from different origins showed higher antimicrobial properties. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products

et al. 2019

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“…During the manufacture of dairy products, a variety of by-products such as cheese and ricotta whey or whey permeate are produced, which possess a relatively high organic load due to their content of lactose and proteins (Prazeres, Carvalho, & Rivas, 2012). These by-products, properly managed and supplemented, can be used as growth substrate for the production of probiotic bacteria (AguirreEzkauriatza, Aguilar-Y añez, Ramírez-Medrano, & Alvarez, 2010;Burns, Vinderola, Molinari, & Reinheimer, 2008). In order to produce dried biomass of functional cultures, freeze-drying is by far the most applied technology at the industrial level.…”

Section: Introductionmentioning

confidence: 99%

Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying

Lavari

Ianniello

Páez

et al. 2015

LWT - Food Science and Technology

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“…AguirreEzkauriatza et al [3] examined the technical feasibility of producing high added value probiotic Lactobacillus casei biomass from deproteinized and non-supplemented milk whey. They recommended high cell density fed-batch strategies for commercial production of L. casei biomass.…”

Section: Discussionmentioning

confidence: 99%

Use of cheese whey to enhance Geotrichum candidum biomass production in olive mill wastewater

Aouidi

Khelifi

Asses

et al. 2010

J Ind Microbiol Biotechnol

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Geotrichum candidum is a yeast-like filamentous fungus that has attracted industrial interest. The present work investigated G. candidum biomass production in agro-industrial wastewaters (olive mill wastewater (OMW) and cheese whey (CW)) as the only substrate. Different solid media (Sabouraud dextrose agar (SDA), CW, OMW, and OMW/CW mixtures in different proportions) were tested. OMW/CW mixtures proved to be suitable for optimal mycelia growth of G. candidum with a very high hyphae density. The highest fungal and expansion rate growth of 83 +/- 1 mm and 12.4 day(-1), respectively, were obtained on a 20:80 mixture of OMW/CW, which was incubated for 7 days. This optimal mixture was used to study the biomass production and the OMW decolorization ability of G. candidum in the presence of CW in liquid medium. Liquid cultures were also conducted in OMW and CW separately. After 5 days of incubation, fungal biomass reached 9.26 g l(-1) in the OMW/CW mixture and only 2.83 g l(-1) in CW, while no biomass production was observed in OMW alone. OMW decolorization and dephenolization by G. candidum also improved in the presence of CW with a decolorization efficiency of 54.5% and a total phenolic reduction of 55.3%, compared with the control which yielded values of about 10% and 15%, respectively. These results suggested that OMW/CW--as the only substrate--could be used as a cost-effective medium to produce G. candidum biomass, without the need for water dilution or supplementation with other nutriments.

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Production of probiotic biomass (Lactobacillus casei) in goat milk whey: Comparison of batch, continuous and fed-batch cultures

Cited by 61 publications

References 32 publications

Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products

Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products

Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying

Use of cheese whey to enhance Geotrichum candidum biomass production in olive mill wastewater

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