Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2700
Title: Optimization of the associative growth of novel yoghurt cultures in the production of biomass, ß-galactosidase and lactic acid using response surface methodology
Authors: Tarı, Canan
Üstok, Fatma Işık
Harsa, Hayriye Şebnem
Tarı, Canan
Üstok, Fatma Işık
Harsa, Hayriye Şebnem
Izmir Institute of Technology. Food Engineering
Keywords: Ecology
Surface properties
Renewable energy resources
Organic acids
Biological materials
Enzyme activity
Issue Date: Apr-2009
Publisher: Elsevier Ltd.
Source: Tarı, C., Üstok, F. I., and Harsa, H. Ş. (2009). Optimization of the associative growth of novel yoghurt cultures in the production of biomass, β-galactosidase and lactic acid using response surface methodology. International Dairy Journal, 19(4), 236-243. doi:10.1016/j.idairyj.2008.10.009
Abstract: The associative growth of Streptococcus thermophilus 95/2 (St 95/2) and Lactobacillus delbrueckii ssp. bulgaricus 77 (Lb 77) isolated from the Toros mountain region of Turkey was investigated with respect to lactic acid, biomass and β-galactosidase enzyme production using response surface methodology (RSM). The ratio (St 95/2:Lb 77) of the strains and media formulation had significant effect on all responses (p < 0.001). The predicted enzyme activity (2.14 U mL-1), lactic acid (22.50 g L-1) and biomass (7.11 g L-1) production at optimum conditions were very close to the actual experimental values (2.14 U mL-1, 22.94 g L-1 and 7.86 g L-1, respectively). The optimum conditions were to use these cultures in a ratio of 1.66:1.62 (St 95/2:Lb 77) in a medium containing whey (5%), corn steep liquor (4%), potassium phosphate (2%) and peptone (2%) at 43 °C for 8 h. The associative growth provided 6.4% and 39% more β-galactosidase activity and 8.73% and 44% more lactic acid compared with the results obtained using pure St 95/2 and Lb 77 strains, respectively.
URI: http://dx.doi.org/10.1016/j.idairyj.2008.10.009
http://hdl.handle.net/11147/2700
ISSN: 0958-6946
0958-6946
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Sürdürülebilir Yeşil Kampüs Koleksiyonu / Sustainable Green Campus Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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