Production of a potentially probiotic culture of Lactobacillus casei subsp. casei CECT 4043 in whey

• Published in: International dairy journal 2008-10, Vol.18 (10), p.1057-1065
• Main Authors: Bernárdez, Paula Fajardo, Amado, Isabel Rodríguez, Castro, Lorenzo Pastrana, Guerra, Nelson Pérez
• Format: Article
• Language: English
• Subjects: batch fermentation; Biological and medical sciences; feed additives; Food industries; Fundamental and applied biological sciences. Psychology; intestinal microorganisms; Lactobacillus casei; Lactobacillus casei subsp. casei CECT 4043; Milk and cheese industries. Ice creams; piglets; probiotics; swine feeding; whey
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2008.05.004

Batch and fed-batch fermentations for the production of a highly concentrated culture of Lactobacillus casei CECT 4043 were carried out in whey-based media. In batch fermentation, the maximum concentrations of biomass (0.33 g L −1) and antibacterial activity (3.42 AU mL −1) were obtained in diluted whey medium (2% w/v lactose, initial pH 7.0) after 12 h. Based on these results, biomass and antimicrobial metabolites production in two re-alkalized fed-batch fermentations were carried out in diluted whey medium. The first fed-batch culture was fed with concentrated whey (5% w/v lactose) and a 400 g L −1 concentrated lactose solution. The second culture, which was fed with a concentrated mussel processing waste (10% w/v glucose) and a 310 g L −1 concentrated glucose solution, provided the highest concentrations of biomass (1.7 g L −1), viable cells (∼1.7 × 10 10 cfu mL −1), lactic acid (27.8 g L −1), acetic acid (3.9 g L −1) and antibacterial activity (74.2 AU mL −1).