Produktion av laktat vid fermentering av vassle
Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
This report investigates the potential of producing lactic acid and antimicrobial substances in fermented cheese whey, with lactic acid bacterium Lactobacillus sp (pat.). The experiments were conducted by fermenting cheese whey solutions with different concentrations of lactose, to investigate the lactose concentrations effect on the amount of produced lactate. Solutions with added supplementary nutrients were fermented to investigate if additional nutrients would enhance the production of lactate and antimicrobial substances. The experiments showed that fermentation of cheese whey with Lactobacillus sp. yields low concentrations of lactate. Although higher concentrations were obtained by adding nutrients, the lactate concentrations were still very low. The produced antimicrobial substances were tested on Escherichia coli, Staphylococcus epidermidis, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, and on industrial process water. The fermented solutions showed favourable inhibitory characteristics on all tested bacteria and on the bacteria existent in the process water. The fermented cheese whey without supplementary nutrients showed no antimicrobial properties on the tested bacteria, but showed great inhibitory properties on bacteria existent in the white water. The conclusion is that the lactate and antimicrobial substances production were most effective in solutions with supplementary nutrients. Which means that by adding nutrients to the solutions, the fermentation process enhances and higher concentration of lactate and antimicrobial substances are produced. Although, the low production of lactate in all fermented solutions shows that Lactobacillus strain may not be favourable for lactic acid production.
Place, publisher, year, edition, pages
2016. , 14 p.
Cheese whey, Fermentation, Lactic acid bacterium, Lactic acid, Antimicrobial substance
IdentifiersURN: urn:nbn:se:umu:diva-122880OAI: oai:DiVA.org:umu-122880DiVA: diva2:942221