Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus

Lactic acid production using Kluyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) individually or as mixed culture on cheese whey in stirred or static fermentation conditions was evaluated. Lactic acid production, residua...

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Bibliographic Details
Published in:Bioresource technology 2008-09, Vol.99 (13), p.5951-5955
Main Authors: Plessas, S., Bosnea, L., Psarianos, C., Koutinas, A.A., Marchant, R., Banat, I.M.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cheese
Cheese whey
Cooking
Culture Media
Ethanol - metabolism
Fermentation
Food Analysis
Food Handling - methods
Fundamental and applied biological sciences. Psychology
Kluyveromyces - growth & development
Kluyveromyces - metabolism
Kluyveromyces marxianus
Lactic acid
Lactic Acid - analysis
Lactic Acid - biosynthesis
Lactobacillus delbrueckii
Lactobacillus delbrueckii - growth & development
Lactobacillus delbrueckii - metabolism
Lactobacillus delbrueckii ssp. bulgaricus
Lactobacillus helveticus
Lactobacillus helveticus - growth & development
Lactobacillus helveticus - metabolism
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Summary:Lactic acid production using Kluyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) individually or as mixed culture on cheese whey in stirred or static fermentation conditions was evaluated. Lactic acid production, residual sugar and cell biomass were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. The highest lactic acid concentrations were achieved when K. marxianus yeast was combined with L. delbrueckii ssp. bulgaricus, and when all the strains were used revealing possible synergistic effects between the yeast and the two lactic acid bacteria. The same synergistic effects were further observed and verified when the mixed cultures were applied in sourdough fermentations, proving that the above microbiological system could be applied in the food fermentations where high lactic acid production is sought.
ISSN:0960-8524
1873-2976
DOI:10.1016/j.biortech.2007.10.039