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Production of acetic and propionic acids from labneh whey by fermentation with propionibacteria
Author(s) -
HADDADIN M S,
ALMUHIRAT S R,
BATAYNEH N,
ROBINSON R K
Publication year - 1996
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1996.tb02495.x
Subject(s) - propionibacterium freudenreichii , lactobacillus helveticus , propionibacterium , fermentation , food science , acetic acid , chemistry , lactose , yeast , lactobacillaceae , fermentation starter , lactobacillus , lactic acid , bacteria , biochemistry , biology , genetics
Whey produced during the manufacture of labneh was supplemented with yeast extract (10 g/1), and then fortified with lactose, treated with β‐galactosidase or fermented with Lactobacillus helveticus, prior to inoculation with free living cells of Propionibacterium freudenreichii ssp shermanii or Propionibacterium acidipropionici or cells immobilized in aliginate beads. Under anaerobic batch conditions, fermentation of the whey with Lb helveticus followed by P acidipropionici (free cell system) for 2.5 days at 32°C gave a broth with 5.9 g/l of propionic acid and 2.4 gll of acetic acid, while immobilized cells of the same organisms gave a broth with 11.0 gll propionic acid and 3.2 g/l acetic acid over 4 days. These latter values were the maximum levels recorded with any of the treatments, and it is suggested that such yields might make recovery economically feasible in certain countries.