Αξιοποίηση Τυρογάλακτος για την Παραγωγή Εναρκτήριων Καλλιεργειών Οξυγαλακτικών Βακτηρίων από Ελιές
Date Issued
November 10, 2023
Type
Πτυχιακή Εργασία
Abstract
In the present study, two strains of lactic acid bacteria isolated from olives were studied in terms of their ability to grow on a synthetic substrate of lactose and whey lactose. The specific strains belonging to the species Lactobacillus plantarum and Lactobacillus pentosus have previously been characterized as potentially probiotic cultures. In order to optimize the fermentation process, the performance of microorganisms in sugar fermentation and their maximum biomass output were studied under two different temperatures (30 and 37 °C). Based on the results, strain L. pentosus B329 was selected for the further of experiments. The microorganism produced the highest biomass yields of cell biomass at 37 °C. The produced dry biomass was collected and the cells were lyophilized in order to produce a "ready to use culture" while studying the viability of the microorganisms. Strain viability was assessed for 120 days after lyophilized bacteria were stored at 4 °C, and the results were highly satisfactory, with populations of > 8 log cfu/g. The successful metabolic activity of lyophilized strains concerning lactose catabolism was also evaluated in deproteinized whey. In conclusion, the goal of this study was, firstly, to utilize cheese whey as an abundant source of sugar in order to develop beneficial bacterial cultures and, secondly, to determine whether these probiotic strains can be used as starter or adjunct cultures for inclusion in food beverages, aiming to create innovative products with high added value in the future.
Subjects