Lactic Acid Production from Whey Using Lactobacilli Bacteria
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Date
2023-07-17
Authors
HUSSAM SALEH
Abdullah Alshelleh
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Abstract
ABSTRACT
Whey is a byproduct of the cheese
making process. It is a rich source of protein and lactose
therefore; it is commonly used as a dietary supplement particularly by athletes and bodybuilders.
T he huge quantities of whey produced by the dairy industry during cheese making are difficult to
process, which forces the factories to dispose of this waste directly in the lands or water bodies,
creating a serious environmental issue
The
main objective o f this research was to utilize whey waste in industrial applications rather
than dumping it into the environment. Because it contains lactose sugar, it can be fermented to
lactic acid. Lactic acid bacteria (LAB) are required for this technique to convert l actose to lactic
acid. This technique is divided into five steps, the first of which is to isolate the bacteria and the
second of which is to identify it. The growth rate curve of isolated bacteria was examined .
Following that, a batch fermentation is perf ormed utilizing mixed culture media to discover
which substrate is preferable to whey. Finally, pure LAB strains were used in batch fermentation
using whey solution to produce lactic acid
For the first step, LAB has been isolated from yogurt and cultured
on MRS agar. Then,
biochemical tests have been performed therefore proved that the isolated bacteria are lactobacilli
bacteria. After that, the fermentation process by using mixed culture have been shown that whey
and MRS substrates are the best two substr ates and media for lactobacilli bacteria to produce the
optimum amount of lactic acid. However, the growth rate curve was not finished due to time
constraints. Finally, due to the extended lag period, manufacture with pure lactobacilli strains
proved ineff ective, resulting in extremely low bacteria concentrations and no production.