تولید اسید لاکتیک توسط لاکتوباسیلوس اسیدوفیلوس LA5 و بیفیدوباکتریوم لاکتیس BB12 در تخمیر ناپیوسته آب پنیر و پرمیات شیر

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری تخصصی بیوتکنولوژی مواد غذایی دانشکده کشاورزی، دانشگاه تبریز

2 هیئت علمی دانشگاه تبریز

3 دانشگاه تبریز

4 معاون پشتیبانی و منابع انسانی دانشگاه ارومیه

5 دانشگاه ارومیه

چکیده

اسید لاکتیک (2- هیدروکسی پروپونیک اسید) یک اسید آلی مهم با کاربردهای گسترده در صنایع غذایی، داروسازی، مواد شوینده و کشاورزی است. بدین منظور اثر مواد مغذی و فاکتورهای محیطی مهم در تولید اسید لاکتیک با استفاده از محصول جانبی حاصل از کارخانجات لبنی (آب پنیر و پرمیات شیر) به عنوان محیط کشت توسط کشت‌های خالص لاکتوباسیلوس اسیدوفیلوس LA5 و بیفیدوباکتریوم انیمالیس زیرگونه لاکتیس BB12 مورد بررسی قرار گرفت. نتایج تجزیه و تحلیل آماری داده‌ها نشان دهنده اثر معنی دار pH اولیه، دمای گرمخانه گذاری، غلظت عصاره مخمر، نوع محیط کشت و نوع باکتری بر تولید اسید لاکتیک بود (05/0p <). زمان گرمخانه‌گذاری، نوع باکتری پروبیوتیک و غلظت عصاره مخمر اثر معنی دار بر تراکم سلولی داشت (05/0p <). همچنین اثر pH اولیه، دما و زمان گرمخانه گذاری، غلظت عصاره مخمر، نوع محیط کشت و باکتری پروبیوتیک بر pH معنی دار بود (05/0p <). نتایج این مطالعه نشان داد که پرمیات شیر و آب پنیر به علت محتوای بالای لاکتوز می‌تواند محیط کشت مناسبی برای تولید اسید لاکتیک باشد ولی بررسی هزینه‌های کاربرد مکمل‌های غذایی بویژه منبع نیتروژن ضروری است.

کلیدواژه‌ها


عنوان مقاله [English]

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

نویسندگان [English]

  • Saber Amiri 1
  • Reza Rezaei Mokarram 2
  • Mahmood Sowti Khiabani 3
  • Mahmoud Rezazade Bari 4
  • Mohammad Alizadeh Khaledabad 5
1 Ph.D Candidate of Food Biotechnology, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz
3 Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz
4 Department of Food Science and Technology, Faculty of Agriculture, Urmia University
5 Department of Food Science and Technology, Faculty of Agriculture, Urmia University
چکیده [English]

Lactic acid (2-hydroxyproponic acid) is an important organic acid with widespread applications in the food, pharmaceutical, detergent and agricultural industries. For this purpose, the effects of nutrients and important environmental factors on the production of lactic acid using the by-product of dairy plants (cheese whey and milk permeate) as a culture medium with pure culture of Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 were investigated. The results of statistical analysis of the data showed a significant effect of initial pH, incubation temperature, yeast extract concentration, type of culture medium and type of bacteria on lactic acid production (p <0.05). The incubation time, type of probiotic bacteria and yeast extract concentrations had a significant effect on cell density (p < 0.05). As well, the effect of initial pH, temperature and incubation time, yeast extract concentration, culture medium and probiotic bacteria on pH were significant (p < 0.05). Although the results of this study showed that milk permeate and cheese whey due to their high content of lactose can be a suitable medium for the production of lactic acid, the cost of using supplements, especially the nitrogen source, is essential.

کلیدواژه‌ها [English]

  • Lactic acid
  • Cheese whey
  • Milk permeate
  • Lactobacillus acidophilus LA5
  • Bifidobacterium lactis BB12
نبی­زاده قولنجی الف، رضازاد باری م، امیری ص و آتشبار ب، 1399. کاربرد آب پنیر بعنوان محیط کشت جهت کشت ریزجلبک دونالیلا سالینا. نشریه پژوهش­های صنایع غذایی، 30(2)، 13-28.
Abdel-Rahman MA, Tashiro Y and Sonomoto K, 2013. Recent advances in lactic acid production by microbial fermentation processes. Biotechnology Advances 31: 877-902.
Alonso S, Herrero M, Rendueles M and Díaz M, 2010. Residual yoghurt whey for lactic acid production. Biomass and Bioenergy 34: 931-938.
Amado IR, Vázquez JA, Pastrana L and Teixeira JA, 2016. Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus. Food Chemistry 198: 54-61.
Beitel SM, Sass DC, Coelho LF and Contiero J, 2016. High D (−) lactic acid levels production by Sporolactobacillus nakayamae and an efficient purification. Annals of Microbiology 66: 1367-1376.
Bertrand-Harb C, Ivanova IV, Dalgalarrondo M and Haertlle T, 2003. Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation. International Dairy Journal 13: 39-45.
Bertrand N, Fliss I and Lacroix C, 2001. High nisin-Z production during repeated-cycle batch cultures in supplemented whey permeate using immobilized Lactococcus lactis UL719. International Dairy Journal 11: 953-960.
Borshchevskaya LN, Gordeeva TL, Kalinina AN and Sineokii SP, 2016. Spectrophotometric determination of lactic acid. Journal of Analytical Chemistry 71: 755-758.
Cui F, Wan C, Li Y, Liu Z and Rajashekara G, 2012. Co-production of lactic acid and Lactobacillus rhamnosus cells from whey permeate with nutrient supplements. Food and Bioprocess Technology 5: 1278-1286.
Coelho LF, de Lima CJB, Bernardo MP and Contiero J, 2011. D (−)-lactic acid production by Leuconostoc mesenteroides B512 using different carbon and nitrogen sources. Applied Biochemistry and Biotechnology 164: 1160-1171.
de Lara Pedroso D, Thomazini M, Heinemann RJB and Favaro-Trindade CS, 2012. Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling. International Dairy Journal 26: 127-132.
de Nadra MM. 2007. Nitrogen metabolism in lactic acid bacteria from fruits: a review. Communicating Current Research and Educational Topics and Trends in Applied Microbiology 1: 500-510.
Dey P, Sikder J, Roy S and Pal P, 2012. Fermentative lactic acid production from a renewable carbon source under response surface optimized conditions without alkali addition: a membrane-based green approach. Clean Technologies and Environmental Policy 14: 827-835.
Eiteman MA and Ramalingam S, 2015. Microbial production of lactic acid. Biotechnology Letters 37: 955-972.
Florence ACR, Oliveira RP, Silva RC, Soares FA, Gioielli LA and Oliveira MN, 2012. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk. LWT-Food Science and Technology 49: 89-95.
Frumento D, do Espirito Santo AP, Aliakbarian B, Casazza AA, Gallo M, Converti A and Perego P, 2013. Development of milk fermented with Lactobacillus acidophilus fortified with Vitis vinifera Marc Flour. Food Technology and Biotechnology 51: 370.
Gueimonde M, Delgado S, Mayo B, Ruas-Madiedo P, Margolles A and de los Reyes-Gavilán CG, 2004. Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks. Food Research International 37: 839-850.
Guerra NP, Rua ML and Pastrana L, 2001. Nutritional factors affecting the production of two bacteriocins from lactic acid bacteria on whey. International Journal of Food Microbiology 70: 267-281.
Hekmat S, Soltani H and Reid G, 2009. Growth and survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in yogurt for use as a functional food. Innovative Food Science & Emerging Technologies 10: 293-296.
Hossein Marhamatizadeh M, Ehsandoost E, Gholami P, Moshiri H and Nazemi M, 2012. Effect of permeate on growth and survival of Lactobacillus acidophilus and Bifidobacterium bifidum for production of probiotic nutritive beverages. World Applied Sciences Journal 18: 1389-1393.
Jayalalitha V, Balasundaram B and Palanidorai R, 2012. In Vitro assessment of microencapsulated probiotic beads, International Journal of Agriculture: Research and Review 2: 1-6.
Juturu V and Wu JC, 2016. Microbial production of lactic acid: the latest development. Critical Reviews in Biotechnology 36: 967-977.
Kumar M, Jain AK, Ghosh M and Ganguli A, 2012. Industrial whey utilization as a medium supplement for biphasic growth and bacteriocin production by probiotic Lactobacillus casei LA-1. Probiotics and Antimicrobial Proteins 4: 198-207.
Lee YK and Salminen S, 2009. Handbook of probiotics and prebiotics. John Wiley & Sons.
Loghavi L, Sastry SK and Yousef AE, 2007. Effect of moderate electric field on the metabolic activity and growth kinetics of Lactobacillus acidophilus. Biotechnology and Bioengineering 98: 872-881.
Lucas A, Sodini I, Monnet C, Jolivet P and Corrieu G, 2004. Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates. International Dairy Journal 14: 47-53.
Lunelli BH, Andrade RR, Atala DI, Maciel MRW, Maugeri Filho F and Maciel Filho R, (2010). Production of lactic acid from sucrose: strain selection, fermentation, and kinetic modeling. Applied biochemistry and Biotechnology 161: 227-237.
Moon SK, Wee YJ and Choi GW, 2014. Utilization of by-products derived from bioethanol production process for cost-effective production of lactic acid. Journal of Industrial Microbiology & Biotechnology 41: 1525-1531.
Parashar A, Jin Y, Mason B, Chae M and Bressler DC, 2016. Incorporation of whey permeate, a dairy effluent, in ethanol fermentation to provide a zero waste solution for the dairy industry. Journal of Dairy Science 99: 1859-1867.
Prasad S, Srikanth K, Limaye AM and Sivaprakasam S, 2014. Homo-fermentative production of d-lactic acid by Lactobacillus sp. employing casein whey permeate as a raw feed-stock. Biotechnology letters 36(6), 1303-1307.
Pereira C, Henriques M, Gomes D, Gomez-Zavaglia A and de Antoni G, 2015. Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry. Food Technology and Biotechnology 53: 307.
Pescuma M, de Valdez GF and Mozzi F, 2015. Whey-derived valuable products obtained by microbial fermentation. Applied Microbiology and Biotechnology 99: 6183-6196.
Pescuma M, Hébert EM, Mozzi F and Valdez G, 2007. Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium. Journal of Applied Microbiology 103: 1738-1746.
Russell DA, Ross RP, Fitzgerald GF and Stanton C, 2011. Metabolic activities and probiotic potential of bifidobacteria. International Journal of Food Microbiology 149: 88-105.
Robinson RK, 2014. Encyclopedia of food microbiology. C. A. Batt (Ed.). Academic press.
Salla ACV, Margarites AC, Seibel FI, Holz LC, Brião VB, Bertolin TE, ... and Costa JAV, 2016. Increase in the carbohydrate content of the microalgae Spirulina in culture by nutrient starvation and the addition of residues of whey protein concentrate. Bioresource Technology 209: 133-141.
Sarabi Jamab M, Rahnama vosough P, kate shamdhiri M and Karazhyan R, 2017. Survivability of Probiotic Bacteria in Simulated Gastric and Intestinal model. Journal of Food Science and Technology 68: 14.
Schirru S, Favaro L, Mangia NP, Basaglia M, Casella S, Comunian R, ... and Todorov SD, 2014. Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. Annals of Microbiology 64: 321-331.
Secchi N, Giunta D, Pretti L, García MR, Roggio T, Mannazzu I and Catzeddu P, 2012. Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteria. Journal of Industrial Microbiology & Biotechnology 39: 175-181.
Soriano-Perez S, Flores-Velez L, Alonso-Davila P, Cervantes-Cruz G and Arriaga S, 2012. Production of lactic acid from cheese whey by batch cultures of Lactobacillus helveticus. Annals of Microbiology 62: 313-317.
Trigueros DEG, Fiorese ML, Kroumov AD, Hinterholz CL, Nadai BL and Assunção GM, 2016. Medium optimization and kinetics modeling for the fermentation of hydrolyzed cheese whey permeate as a substrate for Saccharomyces cerevisiae var. boulardii. Biochemical Engineering Journal 110: 71-83.