Effect of different milk based media on lactic acid production and growth characteristics of bacteria isolates from vended soft cheese

摘要

Lactic acid production has been traditionally practiced by locals worldwide for centuries. The discovery of its relevance in various industries, particularly the food industry, and in biopolymer production, has called for its economic production from suitable, cheap feedstocks like agroindustrial byproducts. This study, therefore, investigated the growth and lactic acid production patterns of some lactic acid bacteria (LAB) isolated from a named west African fermented food (Wara) in different dairy media. The study was conducted using submerged fermentation, where whole milk, skim milk medium, cheese whey and non fat milk were assessed as suitable substrates, with respect to the varying temperature regimes (30, 37 and 42 degrees C), over 48 h. The results revealed that (i) milk remains a vital source for lactic acid bacteria; (ii) medium components and environmental conditions are contributory in growth and lactic acid production of lactic acid bacteria in the different media; (iii) the active growth might not necessarily depict increased lactate production; (iv) the species of a genus might show similar population dynamics and physiological characteristics depending on the environment they exist; and (v) the dairy waste should be incorporated in large scale lactic acid production to improve the biomass yield.