Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/47434
Title: Effect of different milk based media on lactic acid production and growth characteristics of bacteria isolates from vended soft cheese
Authors: Fawole, Oluwadamilare Samuel
Unuofin, John Onolame
Keywords: Cheese;Submerged fermentation;Warakasi;Waste valorization
Issue Date: Jun-2019
Publisher: NISCAIR-CSIR, India
Abstract: Lactic acid production has been traditionally practiced by locals worldwide for centuries. The discovery of its relevance in various industries, particularly the food industry, and in biopolymer production, has called for its economic production from suitable, cheap feedstocks like agroindustrial byproducts. This study, therefore, investigated the growth and lactic acid production patterns of some lactic acid bacteria (LAB) isolated from a named west African fermented food (Wara) in different dairy media. The study was conducted using submerged fermentation, where whole milk, skim milk medium, cheese whey and non fat milk were assessed as suitable substrates, with respect to the varying temperature regimes (30, 37 and 42°C), over 48 h. The results revealed that (i) milk remains a vital source for lactic acid bacteria; (ii) medium components and environmental conditions are contributory in growth and lactic acid production of lactic acid bacteria in the different media; (iii) the active growth might not necessarily depict increased lactate production; (iv) the species of a genus might show similar population dynamics and physiological characteristics depending on the environment they exist; and (v) the dairy waste should be incorporated in large scale lactic acid production to improve the biomass yield.
Page(s): 455-459
URI: http://nopr.niscair.res.in/handle/123456789/47434
ISSN: 0975-1009 (Online); 0019-5189 (Print)
Appears in Collections:IJEB Vol.57(06) [June 2019]

Files in This Item:
File Description SizeFormat 
IJEB 57(6) 455-459.pdf261.76 kBAdobe PDFView/Open


Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.