Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate

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AMIRI S.; REZAEI MOKARRAM R.; SOWTI KHIABANI M.; Rezazade Bari M.; ALIZADEH KHALEDABAD M.

Title

Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate

Author(s)

Keywords

Lactic acid

Cheese whey

Milk permeate

Lactobacillus acidophilus LA5

Bifidobacterium lactis BB12

Abstract

Introduction: Lactic acid (2-hydroxyproponic acid) is an important organic acid with widespread applications in the food, pharmaceutical, detergent and agricultural industries. In the food industry, L-Lactic acid is used in processed meat, salad dressing and tomato sauce, bakery, beverages, confectionery, as well as in dairy products as a preservative, flavoring and pH adjuster. Almost 90% of the global trade of this organic acid is produced by microbial fermentation. This acid is produced by a wide range of microorganisms, which are the family of Lactic acid bacteria. Cheese whey (a clear, greenish liquid obtained from milk after casein coagulation) and Milk permeate (clear liquid from the ultrafiltration process of milk) are produced as a by-product in dairy factories. Cheese whey makes up 95-85% of milk volume, its important nutrients are lactose (4. 5-5% w/v), soluble proteins (0. 6-0. 8% w/v), fat (0. 4-0. 5% w/v), mineral salts (10-8% of dry matter), non-protein nitrogen compounds such as urea and B vitamins. Permeate retains about 80% of the initial lactose from filtered milk. Its major components in addition to water (93% v/v) are lactose (5% w/v), minerals (0. 53% w/v) and protein (0. 85% w/v). Large quantities of Cheese whey and Milk permeate are produced annually because 9 Kg of Cheese whey and Milk permeate is obtained for 1 Kg of cheese production. Although Cheese whey and Milk permeate are biodegradable, their release into the environment significantly leads to land and water pollution due to their high biochemical oxygen demand (40, 000-48, 000 mg/L) and chemical oxygen demand (80, 000-95, 000 mg/L). Dairy factories around the world are now looking for the right strategies for the cost-effective use of Cheese whey and Milk permeate. This study aimed to compare the use of dairy factories by-products (Cheese whey and Milk permeate) as a cultivation medium for producing Lactic acid by two probiotic bacteria which were used in foods including Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12. Material and methods: For this purpose, the effects of nutrients and important environmental factors on the production of Lactic acid using the by-products of dairy plants (Cheese whey and Milk permeate) as a culture medium with pure culture of L. acidophilus LA5 and B. lactis BB12 were investigated. A completely randomized design with factorial arrangement with 8 central points was used to study the effects of five numerical factors including fermentation temperature, initial pH, incubation time, yeast extract concentration and linoleic acid concentration, as well as two nominal factors including type of probiotics (L. acidophilus LA5 and B. lactis BB12) and culture media (Cheese whey and Milk permeate) were used for Lactic acid production. The significance of the factors and their interactions were evaluated using Fisher's distribution by analysis of variance at α ≥ 0. 05. Statistical design and analysis, as well as charting, were conducted with Design Expert v10. 0. 4. 0 (Stat-Ease Int. Co., Minneapolis, MN, USA). Results and discussion: The results showed that initial pH, incubation temperature, yeast extract concentrations, type of culture media and type of bacteria had a significant effect on Lactic acid production (p<0. 05). Also, the interaction effect of the incubation temperature with the yeast extract concentration, type of culture media and type of probiotic bacteria, as well as the interaction of yeast extract concentrations with culture medium, type of probiotic bacteria and linoleic acid concentrations on Lactic acid production were statistically significant (p<0. 05). Based on the results, the incubation time, type of probiotic bacteria and yeast extract concentrations had a significant effect on cell density (p<0. 05). Also, the results of statistical analysis showed that the interaction of incubation temperature with the fermentation process time, linoleic acid concentrations, type of culture media and bacterial culture, as well as the interaction of yeast extract and bacterial culture were significant (p<0. 05). With increasing temperature from 30 º C to 38 º C, cell density was increased, which was due to the optimum temperature of probiotic bacteria growth. The optimum temperature for Bifidobactera is between 37 º C− 41 º C and the optimum temperature for the growth of L. acidophilus is 37 º C. Probiotic bacteria are highly expected for nutritional needs, and the enriched medium with amino acids (peptone, yeast extract and beef extracts), and vitamins as well as compounds such as tween 80, sodium acetate and magnesium salts were necessary for their growth. According to the results of statistical analysis of initial pH, temperature and incubation time, yeast extract concentrations, culture medium and probiotic bacteria had a significant effect on final pH (p<0. 05). The results indicate significant interaction between the initial pH and yeast extract concentrations, incubation temperature with fermentation time, type of culture medium and probiotic bacteria, as well as linoleic acid concentrations with the fermentation time and the type of probiotic bacteria (p<0. 05). By increasing yeast extract concentrations, the final pH was decreased due to increased growth and activity of the bacteria that was resulted to higher Lactic acid production. With a rise in temperature from 30 º C to 38 º C, the final pH was decreased because of increasing bacterial growth and production of Lactic acid. Conclusion: This study demonstrated that initial pH, fermentation time, incubation temperature and yeast extract concentrations were the most important factors affecting the production of Lactic acid, which had a significant effect on the production bioprocess. Although the results of this study showed that Milk permeate and Cheese whey can be a suitable medium for the production of Lactic acid due to their high content of lactose, the cost of using supplements, especially the nitrogen source, is essential.

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APA: Copy

AMIRI, S., REZAEI MOKARRAM, R., SOWTI KHIABANI, M., Rezazade Bari, M., & ALIZADEH KHALEDABAD, M.. (2020). Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 30(3 ), 33-49. SID. https://sid.ir/paper/960406/en

Vancouver: Copy

AMIRI S., REZAEI MOKARRAM R., SOWTI KHIABANI M., Rezazade Bari M., ALIZADEH KHALEDABAD M.. Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2020;30(3 ):33-49. Available from: https://sid.ir/paper/960406/en

IEEE: Copy

S. AMIRI, R. REZAEI MOKARRAM, M. SOWTI KHIABANI, M. Rezazade Bari, and M. ALIZADEH KHALEDABAD, “Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 30, no. 3 , pp. 33–49, 2020, [Online]. Available: https://sid.ir/paper/960406/en

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Scientific Information Database

ISSN: 2588-4824

Journal Paper

Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate