Technological features of production of lactate-containing additives from milk whey fermented with lactic acid bacteria
¹All-Russia Research Institute of Food Additives – Branch of the Federal Budget Research Institution ‘V. M. Gorbatov Federal Research Center for Food Systems’ of RAS, 55 Liteyny ave., RU191014 Saint Petersburg, Russia
²Saint Petersburg National Research University of Information Technology, Mechanics and Optics (ITMO University), 9 Lomonosov str., RU191002 Saint Petersburg, Russia
Milk whey becomes a product of interest to researchers and manufacturers due to stricter environmental protection requirements. This paper discusses bioconversion of whey lactose into lactate-containing additives using microorganisms of Lactobacillus genus. The biotransformation of lactose from curd whey and standard solutions of cheese whey into lactic acid derivatives was assessed by the following parameters: the productivity of lactic acid bacteria, the rate of lactose fermentation, the total amount of calcium lactate and its formation rate. Selection of the medium preparation and lactic acid biosynthesis parameters based on these measurements proved to yield optimal results. Lactic acid bacteria from the subgroup of thermophilic bacilli L. acidophilus, L. bulgaricus, L. casei, L. lactis, L. helveticus, L. рlantarum were also tested. The optimal synthetic activity in the terms of calcium lactate turnover and formation rate was demonstrated by L. acidophilus in a medium based on the concentrated whey with 8% lactose.