Production of lactic acid from whey permeates using lactic acid bacteria isolated from cheese.

The uses of whey permeate for lactic acid production is a dual-purpose process by producing lactic acid and decreasing the environmental pollution problem caused by dumping the lactose- rich dairy byproduct. This study aimed to investigate lactic acid production from whey permeates using lactic acid...

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Autores principales:	Waiel F. Sayed, Wesam M. Salem, Zeinab A. Sayed, Abdelmoneim K. Abdalla
Formato:	article
Lenguaje:	EN
Publicado:	South Valley University 2020
Materias:	batch fermentation lactic acid bacteria lactobacillus casei ; permeate; 16s rrna Agriculture S Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/c3e1f1f190804a3cad16c9db8367d75a
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spelling	oai:doaj.org-article:c3e1f1f190804a3cad16c9db8367d75a2021-12-02T12:04:36ZProduction of lactic acid from whey permeates using lactic acid bacteria isolated from cheese.10.21608/svu.2020.35000.10642535-18262535-1877https://doaj.org/article/c3e1f1f190804a3cad16c9db8367d75a2020-09-01T00:00:00Zhttps://svu.journals.ekb.eg/article_113480.htmlhttps://doaj.org/toc/2535-1826https://doaj.org/toc/2535-1877The uses of whey permeate for lactic acid production is a dual-purpose process by producing lactic acid and decreasing the environmental pollution problem caused by dumping the lactose- rich dairy byproduct. This study aimed to investigate lactic acid production from whey permeates using lactic acid bacterial isolates. Five isolates from cheese samples were identified as lactobacillus casei MT682513, Enterococcus camelliae MT682510, Enterococcus faecalis MT682509, Enterococcus lactis MT682511, and Wissella paramesenteroides MT682512 using 16S rRNA. Small scale batch fermentations of permeate were conducted under uncontrolled pH conditions. pH, temperature, carbon, and nitrogen sources as well as fermentation time on the conversion rate of lactose to lactic acid were monitored. It was found that Lactobacillus casei exhibited the highest percentage of lactic acid production without any supplementations. The increasing percentage was 107% using glucose (100 gl–1 ) and 44.2 % using yeast extract (10 gl–1 ) as carbon and nitrogen sources, respectively. The optimum lactic acid production was between 30°C and 37°C within a pH value of 6. The highest production of lactic acid under the optimized conditions resulted after 14h of fermentation. This work facilitates further studies of Lactobacillus casei over the optimized conditions of whey parameters on the other industrially important for lactic acid production and applications.Waiel F. SayedWesam M. SalemZeinab A. SayedAbdelmoneim K. AbdallaSouth Valley Universityarticlebatch fermentationlactic acid bacterialactobacillus casei; permeate; 16s rrnaAgricultureSVeterinary medicineSF600-1100ENSVU-International Journal of Veterinary Sciences, Vol 3, Iss 2, Pp 78-95 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	batch fermentation lactic acid bacteria lactobacillus casei ; permeate; 16s rrna Agriculture S Veterinary medicine SF600-1100
spellingShingle	batch fermentation lactic acid bacteria lactobacillus casei ; permeate; 16s rrna Agriculture S Veterinary medicine SF600-1100 Waiel F. Sayed Wesam M. Salem Zeinab A. Sayed Abdelmoneim K. Abdalla Production of lactic acid from whey permeates using lactic acid bacteria isolated from cheese.
description	The uses of whey permeate for lactic acid production is a dual-purpose process by producing lactic acid and decreasing the environmental pollution problem caused by dumping the lactose- rich dairy byproduct. This study aimed to investigate lactic acid production from whey permeates using lactic acid bacterial isolates. Five isolates from cheese samples were identified as lactobacillus casei MT682513, Enterococcus camelliae MT682510, Enterococcus faecalis MT682509, Enterococcus lactis MT682511, and Wissella paramesenteroides MT682512 using 16S rRNA. Small scale batch fermentations of permeate were conducted under uncontrolled pH conditions. pH, temperature, carbon, and nitrogen sources as well as fermentation time on the conversion rate of lactose to lactic acid were monitored. It was found that Lactobacillus casei exhibited the highest percentage of lactic acid production without any supplementations. The increasing percentage was 107% using glucose (100 gl–1 ) and 44.2 % using yeast extract (10 gl–1 ) as carbon and nitrogen sources, respectively. The optimum lactic acid production was between 30°C and 37°C within a pH value of 6. The highest production of lactic acid under the optimized conditions resulted after 14h of fermentation. This work facilitates further studies of Lactobacillus casei over the optimized conditions of whey parameters on the other industrially important for lactic acid production and applications.
format	article
author	Waiel F. Sayed Wesam M. Salem Zeinab A. Sayed Abdelmoneim K. Abdalla
author_facet	Waiel F. Sayed Wesam M. Salem Zeinab A. Sayed Abdelmoneim K. Abdalla
author_sort	Waiel F. Sayed
title	Production of lactic acid from whey permeates using lactic acid bacteria isolated from cheese.
title_short	Production of lactic acid from whey permeates using lactic acid bacteria isolated from cheese.
title_full	Production of lactic acid from whey permeates using lactic acid bacteria isolated from cheese.
title_fullStr	Production of lactic acid from whey permeates using lactic acid bacteria isolated from cheese.
title_full_unstemmed	Production of lactic acid from whey permeates using lactic acid bacteria isolated from cheese.
title_sort	production of lactic acid from whey permeates using lactic acid bacteria isolated from cheese.
publisher	South Valley University
publishDate	2020
url	https://doaj.org/article/c3e1f1f190804a3cad16c9db8367d75a
work_keys_str_mv	AT waielfsayed productionoflacticacidfromwheypermeatesusinglacticacidbacteriaisolatedfromcheese AT wesammsalem productionoflacticacidfromwheypermeatesusinglacticacidbacteriaisolatedfromcheese AT zeinabasayed productionoflacticacidfromwheypermeatesusinglacticacidbacteriaisolatedfromcheese AT abdelmoneimkabdalla productionoflacticacidfromwheypermeatesusinglacticacidbacteriaisolatedfromcheese
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Production of lactic acid from whey permeates using lactic acid bacteria isolated from cheese.

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