Αξιοποίηση τυρογάλακτος για την παραγωγή βιοεπιφανειοδραστικών ουσιών με στελέχη Lactobacillus: Επίδραση της θερμοκρασίας
Date Issued
November 9, 2023
Type
Πτυχιακή Εργασία
Abstract
The aim of the present study is to evaluate biosurfactant production using several
Lactobacillus strains through the use of cheese whey as fermentation substrate. At the same time, the effect of incubation temperature was employed. For this purpose, ten strains were used and a range of temperatures, e.g. 25, 30, 37 and 40⁰C were employed. The ultimate target of the study is the valorization of cheese whey, deriving form cheese production, as a low cost fermentation supplement. Three methods of the open literature were used to assess microbial growth and biosurfactant production. In particular, lactobacilli growth was monitored via lactose consumption using high pressure liquid chromatography (HPLC) and total dry weight (TDW. g/L) production, to assess temperature effect. Similarly, biosurfactant production was evaluated using the emulsification index (E24), both for extracellular and cell bound biosurfactants. Results indicate a strain specific behavior during the growth and biosurfactant production under different temperatures, however, optimal results were attained for the majority of strains in the case that 37 and 40⁰C were applied.
Subjects