{"id":2388,"date":"2020-03-06T03:41:42","date_gmt":"2020-03-06T03:41:42","guid":{"rendered":"http:\/\/agri-research-journal.net\/SjarEn\/?p=2388"},"modified":"2020-03-06T03:41:44","modified_gmt":"2020-03-06T03:41:44","slug":"some-factors-affecting-lactic-acid-production-from-cheese-whey-using-a-mixed-culture-of-streptococcus-thermophilus-and-lactobacillus-bulgaricus","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=2388","title":{"rendered":"Some Factors Affecting Lactic Acid Production from Cheese Whey Using a Mixed Culture of Streptococcus thermophilus and Lactobacillus bulgaricus"},"content":{"rendered":"\n

Sahar Adnan Sheet( 1)<\/sup> and Waleed\nAhmed Mahmood*(1)<\/sup><\/strong><\/p>\n\n\n\n

(1). Faculty of Agriculture and Forestry, University of Mosul. Iraq.<\/p>\n\n\n\n

(*Corresponding\nauthor: Dr. Waleed Ahmed Mahmood. E-Mail: waleedahmed53@yahoo.com).<\/p>\n\n\n\n

Received: 04\/01\/2020                                Accepted: 09\/02\/2020<\/p>\n\n\n\n

Abstract<\/strong><\/p>\n\n\n\n

The study was carried out at Faculty of\nAgriculture and Forestry, Univ. of Mosul in 2018 and 2019. Lactic acid was\nproduced from cheese whey of buffalo’s milk by free mixed cultures of Streptococcus\nthermophilus<\/em> and Lactobacillus bulgaricus<\/em>. Some factors affecting\nacid productivity were studied which included type and concentration of carbon\nand nitrogen sources, concentration of magnesium sulphate and manganese\nsulphate, inoculum concentration, pH and fermentation time. Results showed a\nsignificant increase in acid production upon using the mixed culture as\ncompared to pure culture of each species. Yeast extract (12 gm\/l) and lactose\n(15 gm\/l) were found the best addition as a source of nitrogen and carbon for\nimproving acid production, respectively. Addition of magnesium sulphate (0.35\ngm\/l) and manganese sulphate (0.05 gm\/l) had significantly increased lactic\nacid production. Maximum lactic acid production was obtained upon the addition\nof the inoculum with a concentration of 10\u00d7107<\/sup> cell\/ml. Optimum\ninitial pH of whey for acid production was 5.5 with non-significant differences\nwithin the range of 5-6.5. Incubation time of 48 hours was found suitable for\nacid production since the increment beyond this time was non-significant. <\/p>\n\n\n\n

Key words: <\/strong>Lactic acid,Cheese whey, Streptococcus thermophilus<\/em>, Lactobacillus bulgaricus<\/em>.<\/strong><\/p>\n\n\n\n

Full Paper in Arabic: PDF<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sahar Adnan Sheet( 1) and Waleed Ahmed Mahmood*(1) (1). Faculty of Agriculture and Forestry, University of Mosul. Iraq. (*Corresponding author: Dr. Waleed Ahmed Mahmood. E-Mail: waleedahmed53@yahoo.com). Received: 04\/01\/2020                                Accepted: 09\/02\/2020 Abstract The study was carried out at Faculty … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[311,998],"tags":[1035,1034,1036],"class_list":["post-2388","post","type-post","status-publish","format-standard","hentry","category-food-technology","category-v7n1-february-2020","tag-cheese-whey","tag-lactic-acid","tag-streptococcus-thermophilus"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2388"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2388\/revisions"}],"predecessor-version":[{"id":2389,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2388\/revisions\/2389"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}