JEB logo

Journal of Environmental Biology

pISSN: 0254-8704 ; eISSN: 2394-0379 ; CODEN: JEBIDP
About Journal
    Home
    Obituary: Dr. R. C. Dalela
    Editorial Board
    Reviewer Panel
    Publication Policies
    Guidelines for Editors
    Guidelines for Reviewers
    Abstracting and Indexing
    Subscription and Payments
    Contact Journal
    About Triveni Enterprises
 
Read Journal
    Current Issue
    Journal Archives
 
For Authors
    Guidelines for Authors
    Terms and Conditions
    Author Resources
    Fees and Payments
    Track Paper Status
 

Google Search the Journal web-site:


    Abstract - Issue Mar 2019, 40 (2)                                     Back


nstantaneous and historical temperature effects on a-pinene

Production of low value and eco-friendly bio-preservatives

from Lactobacillus plantarum grown on dairy whey

 

Paper received: 14.02.2018??????????? Revised received: 01.06.2018????????????????????????????????????? Re-revised received: 18.06.2018?????????????????????????? Accepted: 11.07.2018

 

 

Authors Info

B. Sowmiya and

S. Ramalingam*   

  

Centre for Biotechnology, Anna University, Chennai- 600 025, India

 

*Corresponding Author Email :

ramabioprocess@annauniv.edu

 

 

 

Abstract

Aim: The current study aimed to evaluate the potential of milk whey medium to produce low value bio-preservatives.     

 

Methodology: Lactobacillus plantarum NZ7100 was obtained from NIZO Food Research, Netherlands. To analyze optimal biomass, desired product and precursor production under whey/whey permeate supplemented with various yeast extract concentration (0, 5, 10, 15 and 20 g l-1) and other economical media, batch fermentation was conducted and metabolites were analyzed using HPLC.   

 

Results: The study showed that whey permeate containing 15 g l-1 yeast extract supported maximum biomass formation of 1.7 g l-1 with significant production of total lactic acid and D-lactic acid of about 9.78 g l-1? and 4.41 g l-1. The kinetic parameters evaluated with commercial growth medium such as MRS-glucose and MRS-lactose demonstrated relatively lesser growth and lactate yield in whey permeate medium than in MRS medium.?       

 

Interpretation: The study demonstrated the prospective of utilizing whey permeate medium to co-produce effective, eco- friendly, low cost natural preservatives using L. plantarum for usage in food and feed industry.

 

Key words: Growth kinetics, Lactic acid, Lactobacillus plantarum, Whey permeate, Yeast extract

 

 

 

Copyright ? 2019 Triveni Enterprises. All rights reserved. No part of the Journal can be reproduced in any form without prior permission. Responsibility regarding the authenticity of the data, and the acceptability of the conclusions enforced or derived, rest completely with the author(s).