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

摘要

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 (0.33gL^-^1) and antibacterial activity (3.42AUmL^-^1) were obtained in diluted whey medium (2% w/v lactose, initial pH 7.0) after 12h. 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 400gL^-^1 concentrated lactose solution. The second culture, which was fed with a concentrated mussel processing waste (10% w/v glucose) and a 310gL^-^1 concentrated glucose solution, provided the highest concentrations of biomass (1.7gL^-^1), viable cells (~1.7x10^1^0cfumL^-^1), lactic acid (27.8gL^-^1), acetic acid (3.9gL^-^1) and antibacterial activity (74.2AUmL^-^1).