The research of lactic acid bacteria cultivation in cheese whey and UF permeate for β-galactosidases production
https://doi.org/10.37493/2307-910X.2023.2.13
Abstract
Lactic acid microorganisms are potential sources of the β-galactosidase enzyme, which can be used for the hydrolysis of lactose in the production of low- and lactose-free food products, as well as a catalyst in the biosynthesis of lactulose, galactooligosaccharides, and other valuable food additives. The need of lactic acid bacteria for the presence in the cultivation medium of additional sources of carbon, nitrogen, and other components significantly increases the cost of bacterial β-galactosidases. Lactose-containing raw materials, in particular whey and its UV permeate, are a promising and fairly cheap analogue of expensive complex media for the cultivation of lactic acid microorganisms. In this work, the features of cultivation of various types of lactic acid bacteria (Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus rhamnosus LGG, Lactococcus lactis ssp.) in different types of secondary milk raw materials (whey and UV permeate) were studied.. It has been shown that cheese whey is a more favorable medium for their growth than UV permeates. The highest concentration of lactic acid was obtained in experiments with L. acidophilus. To accelerate the growth of lactic acid bacteria in the permeate; it was proposed to use the addition of 2% peptone.
Supporting agencies: The work was carried out with the financial support of the Ministry of Science and Higher Education of the Russian Federation as part of the implementation of a comprehensive project to create a high-tech production on the topic: "Creation of Russia's first high-tech production of lactulose prebiotic and functional dairy ingredients for import substitution in medicine, veterinary medicine, baby food, Production of therapeutic and prophylactic products for humans and animals" (Agreement on the provision of subsidies from the federal budget for the development of cooperation between a state scientific institution and an organization of the real sector of the economy in order to implement a comprehensive project to create high-tech production No. 075-11- 2022-021 dated 07.04.2022) within the framework of the Decree of the Government of the Russian Federation No. 218 dated April 9, 2010 on the basis of the Federal State Educational Institution "North Caucasus Federal University"
About the Authors
M. S. Shpak
North Caucasus Federal University
Russian Federation
Russian Federation
Shpak Maria Alexandrovna, Associate Professor, Department of Engineering Technology
and Technological Equipment, Engineering Institute,
Stavropol
S. A. Ryabtseva
North Caucasus Federal University
Russian Federation
Russian Federation
Ryabtseva Svetlana Andreevna, Professor, Department of Applied Biotechnology, Faculty
of Food Engineering and Biotechnology, Doctor of Technical Sciences, Professor,
Stavropol
A. D. Lodygin
North Caucasus Federal University
Russian Federation
Russian Federation
Lodygin Aleksey Dmitrievich, Head of Applied Biotechnology Department, Faculty of
Food Engineering and Biotechnology, Doctor of Technical Sciences, Associate Professor,
Stavropol
A. A. Semchenko
North Caucasus Federal University
Russian Federation
Russian Federation
Semchenko Anastasia Andreevna, student of Applied Biotechnology Department, Faculty
of Food Engineering and Biotechnology,
Stavropol
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Review
For citations:
Shpak M.S., Ryabtseva S.A., Lodygin A.D., Semchenko A.A. The research of lactic acid bacteria cultivation in cheese whey and UF permeate for β-galactosidases production. Modern Science and Innovations. 2023;(2):133-144. (In Russ.) https://doi.org/10.37493/2307-910X.2023.2.13
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