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Evaluation of de‐lipidated egg yolk and yeast autolysate as growth supplements for lactic acid bacteria culture
Author(s) -
DJEGHRIHOCINE BAIDA,
BOUKHEMIS MESSAOUDA,
ZIDOUNE MOHAMMED NASREDDINE,
AMRANE ABDELTIF
Publication year - 2007
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.1471-0307.2007.00351.x
Subject(s) - yeast , yeast extract , yolk , bacteria , lactic acid , food science , chemistry , biochemistry , hydrolysis , biology , fermentation , genetics
Four strains of lactic acid bacteria (LAB) were cultivated on deproteinated whey supplemented with yeast autolysate (YA) and/or de‐lipidated egg yolk (DEY). Growth was compared to that recorded on the widely used MRS medium. The feasibility of the use of YA in place of yeast extract was confirmed. In the presence of YA in the medium, cell numeration gained nearly 1 log for only 0.4% DEY added in the culture medium, namely 0.1 g/L additional nitrogen, showing that DEY also supplies LAB growth in trace elements and growth factors like vitamins. If compared to the MRS medium, final cell numerations were about 1 log lower on deproteinated whey supplemented with YA and DEY, while the protein nitrogen ratio of both media was 2.7, showing the high potential of the tested supplements, and especially DEY. Subsequent works with higher and hydrolysed DEY may be therefore useful.