Year: 2018 | Month: December | Volume 7 | Issue 2
Development of Cheddar Cheese Whey based Growth Medium for Lactobacillus helveticus MTCC 5463
Abstract:
Whey has been used as a growth medium for lactic acid bacteria (LAB). This is the cheapest medium for production of biomass in larger amount as the whey is a by-product of dairy industry. The pure strains of Lactobacillus helveticus MTCC 5463 was inoculated in Cheddar cheese whey. Proteolysis was done by treating with papain (0.5%) at 50°C for 4h. Among several nutrient supplements used to promote the growth of bacteria; WPC (@ 0.5%) and inorganic salt MnSO4 (@0.01%) were found most promising for boosting the growth of lactic culture. Such standardized whey based medium was compared for growth characteristics of Lb. helveticus MTCC 5463 to that of only whey and commercially available media (MRS) and found to have no significant difference in growth of bacteria. The viability of Lactobacillus in MRS as well as standardized whey based medium was also non-significant. To assess industrial feasibility for the commercialization of medium, yield of biomass of the strain was determined at laboratory scale and found to be 2.41 g from 500 ml whey. When this optimized process was scaled up to 5L capacity using fermenter for 12 h, dry yield of Lb. helveticus MTCC 5463 was found 5.51 g/L while total viable counts were 10.11log cfu/g. Thus, use of whey as culture media for the production of biomass of lactic acid cultures offers a low cost alternative for commercial media
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