Shady,, T., Mehana, M. (2003). LACTrC ACID PRODUCTION BY MIXED CULTURES OF Lactobacillus delbrueckii subsp.· bulgaricus and Streptococcus sallvarius subsp. thermophilus GROWN ON DEPROTEINIZED WHEY. Journal of Food and Dairy Sciences, 28(12), 8231-8240. doi: 10.21608/jfds.2003.246690
T. S. M. Shady,; M. Y. Mehana. "LACTrC ACID PRODUCTION BY MIXED CULTURES OF Lactobacillus delbrueckii subsp.· bulgaricus and Streptococcus sallvarius subsp. thermophilus GROWN ON DEPROTEINIZED WHEY". Journal of Food and Dairy Sciences, 28, 12, 2003, 8231-8240. doi: 10.21608/jfds.2003.246690
Shady,, T., Mehana, M. (2003). 'LACTrC ACID PRODUCTION BY MIXED CULTURES OF Lactobacillus delbrueckii subsp.· bulgaricus and Streptococcus sallvarius subsp. thermophilus GROWN ON DEPROTEINIZED WHEY', Journal of Food and Dairy Sciences, 28(12), pp. 8231-8240. doi: 10.21608/jfds.2003.246690
Shady,, T., Mehana, M. LACTrC ACID PRODUCTION BY MIXED CULTURES OF Lactobacillus delbrueckii subsp.· bulgaricus and Streptococcus sallvarius subsp. thermophilus GROWN ON DEPROTEINIZED WHEY. Journal of Food and Dairy Sciences, 2003; 28(12): 8231-8240. doi: 10.21608/jfds.2003.246690
LACTrC ACID PRODUCTION BY MIXED CULTURES OF Lactobacillus delbrueckii subsp.· bulgaricus and Streptococcus sallvarius subsp. thermophilus GROWN ON DEPROTEINIZED WHEY
1Microblol. Dept., 5011, Water and Environ. Res. Institute, Agric. Res. Center, Giza, Egypt.
2Dairy Dept., Fac. of Agrlc., Mansoura Unlv., Mansoura. Egypt.
Abstract
Lactic acid is considered to be a very important organic acid, which used in different food, dairy and other pharmaceutical industries. Therefore, the aim of this work focused on the production of lactic acid with free and cc-lrnrnobillzed mixed cultures which revealed that: starch hydrolyzate medium gave the highest lactic acid co~nlraliOl'\. However, oeproleinizeo whey was found in the third order 01 lactic acid production. Deprolelnized whey was used for further studies as a by-product from cheese manufacture. 96 hours and 10% yeast extract Induced the production Of lactic acid. The increase of lactic acid production in the fermentation media, as end product, repressed Ihe production of lactic acid. 37°C was found as the optimum temperature {Of lactic acid production. Lactic acid production was increased gradually by increasing of inoculum size up to 3.0% (vlv, inoculum size to the producticn media), Higher production of lactic acid was obtained by co-immobll1zed mixed culture of L. de/bflJec1cii subsp. bulgaricus and S. saJiverius subsp. fhermophilus, Increasing the Incubation time of co-irnrncbilaed mixed cultures, increased the oevelopment of lactic acid concentration up to the end of fermentation time.
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