تولید اسید لاکتیک توسط لاکتوباسیلوس اسیدوفیلوس LA5 و بیفیدوباکتریوم لاکتیس BB12 در تخمیر ناپیوسته آب پنیر و پرمیات شیر

نبی­زاده قولنجی الف، رضازاد باری م، امیری ص و آتشبار ب، 1399. کاربرد آب پنیر بعنوان محیط کشت جهت کشت ریزجلبک دونالیلا سالینا. نشریه پژوهش­های صنایع غذایی، 30(2)، 13-28.

Abdel-Rahman MA, Tashiro Y and Sonomoto K, 2013. Recent advances in lactic acid production by microbial fermentation processes. Biotechnology Advances 31: 877-902.

Alonso S, Herrero M, Rendueles M and Díaz M, 2010. Residual yoghurt whey for lactic acid production. Biomass and Bioenergy 34: 931-938.

Amado IR, Vázquez JA, Pastrana L and Teixeira JA, 2016. Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus. Food Chemistry 198: 54-61.

Beitel SM, Sass DC, Coelho LF and Contiero J, 2016. High D (−) lactic acid levels production by Sporolactobacillus nakayamae and an efficient purification. Annals of Microbiology 66: 1367-1376.

Bertrand-Harb C, Ivanova IV, Dalgalarrondo M and Haertlle T, 2003. Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation. International Dairy Journal 13: 39-45.

Bertrand N, Fliss I and Lacroix C, 2001. High nisin-Z production during repeated-cycle batch cultures in supplemented whey permeate using immobilized Lactococcus lactis UL719. International Dairy Journal 11: 953-960.

Borshchevskaya LN, Gordeeva TL, Kalinina AN and Sineokii SP, 2016. Spectrophotometric determination of lactic acid. Journal of Analytical Chemistry 71: 755-758.

Cui F, Wan C, Li Y, Liu Z and Rajashekara G, 2012. Co-production of lactic acid and Lactobacillus rhamnosus cells from whey permeate with nutrient supplements. Food and Bioprocess Technology 5: 1278-1286.

Coelho LF, de Lima CJB, Bernardo MP and Contiero J, 2011. D (−)-lactic acid production by Leuconostoc mesenteroides B512 using different carbon and nitrogen sources. Applied Biochemistry and Biotechnology 164: 1160-1171.

de Lara Pedroso D, Thomazini M, Heinemann RJB and Favaro-Trindade CS, 2012. Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling. International Dairy Journal 26: 127-132.

de Nadra MM. 2007. Nitrogen metabolism in lactic acid bacteria from fruits: a review. Communicating Current Research and Educational Topics and Trends in Applied Microbiology 1: 500-510.

Dey P, Sikder J, Roy S and Pal P, 2012. Fermentative lactic acid production from a renewable carbon source under response surface optimized conditions without alkali addition: a membrane-based green approach. Clean Technologies and Environmental Policy 14: 827-835.

Eiteman MA and Ramalingam S, 2015. Microbial production of lactic acid. Biotechnology Letters 37: 955-972.

Florence ACR, Oliveira RP, Silva RC, Soares FA, Gioielli LA and Oliveira MN, 2012. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk. LWT-Food Science and Technology 49: 89-95.

Frumento D, do Espirito Santo AP, Aliakbarian B, Casazza AA, Gallo M, Converti A and Perego P, 2013. Development of milk fermented with Lactobacillus acidophilus fortified with Vitis vinifera Marc Flour. Food Technology and Biotechnology 51: 370.

Gueimonde M, Delgado S, Mayo B, Ruas-Madiedo P, Margolles A and de los Reyes-Gavilán CG, 2004. Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks. Food Research International 37: 839-850.

Guerra NP, Rua ML and Pastrana L, 2001. Nutritional factors affecting the production of two bacteriocins from lactic acid bacteria on whey. International Journal of Food Microbiology 70: 267-281.

Hekmat S, Soltani H and Reid G, 2009. Growth and survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in yogurt for use as a functional food. Innovative Food Science & Emerging Technologies 10: 293-296.

Hossein Marhamatizadeh M, Ehsandoost E, Gholami P, Moshiri H and Nazemi M, 2012. Effect of permeate on growth and survival of Lactobacillus acidophilus and Bifidobacterium bifidum for production of probiotic nutritive beverages. World Applied Sciences Journal 18: 1389-1393.

Jayalalitha V, Balasundaram B and Palanidorai R, 2012. In Vitro assessment of microencapsulated probiotic beads, International Journal of Agriculture: Research and Review 2: 1-6.

Juturu V and Wu JC, 2016. Microbial production of lactic acid: the latest development. Critical Reviews in Biotechnology 36: 967-977.

Kumar M, Jain AK, Ghosh M and Ganguli A, 2012. Industrial whey utilization as a medium supplement for biphasic growth and bacteriocin production by probiotic Lactobacillus casei LA-1. Probiotics and Antimicrobial Proteins 4: 198-207.

Lee YK and Salminen S, 2009. Handbook of probiotics and prebiotics. John Wiley & Sons.

Loghavi L, Sastry SK and Yousef AE, 2007. Effect of moderate electric field on the metabolic activity and growth kinetics of Lactobacillus acidophilus. Biotechnology and Bioengineering 98: 872-881.

Lucas A, Sodini I, Monnet C, Jolivet P and Corrieu G, 2004. Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates. International Dairy Journal 14: 47-53.

Lunelli BH, Andrade RR, Atala DI, Maciel MRW, Maugeri Filho F and Maciel Filho R, (2010). Production of lactic acid from sucrose: strain selection, fermentation, and kinetic modeling. Applied biochemistry and Biotechnology 161: 227-237.

Moon SK, Wee YJ and Choi GW, 2014. Utilization of by-products derived from bioethanol production process for cost-effective production of lactic acid. Journal of Industrial Microbiology & Biotechnology 41: 1525-1531.

Parashar A, Jin Y, Mason B, Chae M and Bressler DC, 2016. Incorporation of whey permeate, a dairy effluent, in ethanol fermentation to provide a zero waste solution for the dairy industry. Journal of Dairy Science 99: 1859-1867.

Prasad S, Srikanth K, Limaye AM and Sivaprakasam S, 2014. Homo-fermentative production of d-lactic acid by Lactobacillus sp. employing casein whey permeate as a raw feed-stock. Biotechnology letters 36(6), 1303-1307.

Pereira C, Henriques M, Gomes D, Gomez-Zavaglia A and de Antoni G, 2015. Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry. Food Technology and Biotechnology 53: 307.

Pescuma M, de Valdez GF and Mozzi F, 2015. Whey-derived valuable products obtained by microbial fermentation. Applied Microbiology and Biotechnology 99: 6183-6196.

Pescuma M, Hébert EM, Mozzi F and Valdez G, 2007. Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium. Journal of Applied Microbiology 103: 1738-1746.

Russell DA, Ross RP, Fitzgerald GF and Stanton C, 2011. Metabolic activities and probiotic potential of bifidobacteria. International Journal of Food Microbiology 149: 88-105.

Robinson RK, 2014. Encyclopedia of food microbiology. C. A. Batt (Ed.). Academic press.

Salla ACV, Margarites AC, Seibel FI, Holz LC, Brião VB, Bertolin TE, ... and Costa JAV, 2016. Increase in the carbohydrate content of the microalgae Spirulina in culture by nutrient starvation and the addition of residues of whey protein concentrate. Bioresource Technology 209: 133-141.

Sarabi Jamab M, Rahnama vosough P, kate shamdhiri M and Karazhyan R, 2017. Survivability of Probiotic Bacteria in Simulated Gastric and Intestinal model. Journal of Food Science and Technology 68: 14.

Schirru S, Favaro L, Mangia NP, Basaglia M, Casella S, Comunian R, ... and Todorov SD, 2014. Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. Annals of Microbiology 64: 321-331.

Secchi N, Giunta D, Pretti L, García MR, Roggio T, Mannazzu I and Catzeddu P, 2012. Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteria. Journal of Industrial Microbiology & Biotechnology 39: 175-181.

Soriano-Perez S, Flores-Velez L, Alonso-Davila P, Cervantes-Cruz G and Arriaga S, 2012. Production of lactic acid from cheese whey by batch cultures of Lactobacillus helveticus. Annals of Microbiology 62: 313-317.

Trigueros DEG, Fiorese ML, Kroumov AD, Hinterholz CL, Nadai BL and Assunção GM, 2016. Medium optimization and kinetics modeling for the fermentation of hydrolyzed cheese whey permeate as a substrate for Saccharomyces cerevisiae var. boulardii. Biochemical Engineering Journal 110: 71-83.