Technological features of production of lactate-containing additives from milk whey fermented with lactic acid bacteria

Eveleva, V.V.; Cherpalova, T.M.; Shipovskaya, E.A.; Korshunova, N. A.

Technological features of production of lactate-containing additives from milk whey fermented with lactic acid bacteria

2019

Eveleva, V.V. | Cherpalova, T.M. | Shipovskaya, E.A. | Korshunova, N. A.

Milk whey becomes a product of interest to researchers and manufacturers due tostricter environmental protection requirements. This paper discusses bioconversion of wheylactose into lactate-containing additives using microorganisms of Lactobacillus genus. Thebiotransformation of lactose from curd whey and standard solutions of cheese whey into lacticacid derivatives was assessed by the following parameters: the productivity of lactic acid bacteria,the rate of lactose fermentation, the total amount of calcium lactate and its formation rate.Selection of the medium preparation and lactic acid biosynthesis parameters based on thesemeasurements proved to yield optimal results. Lactic acid bacteria from the subgroup ofthermophilic bacilli L. acidophilus, L. bulgaricus, L. casei, L. lactis, L. helveticus, L. рlantarumwere also tested. The optimal synthetic activity in the terms of calcium lactate turnover andformation rate was demonstrated by L. acidophilus in a medium based on the concentrated wheywith 8% lactose.

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