Production of low value and eco-friendly bio-preservatives from Lactobacillus plantarumgrown on dairy whey

ABSTRACT

Aim: The current study aimed to evaluate the potential of milk whey medium to produce low value bio-preservatives. Methodology: Lactobacillus plantarum NZ7100 was obtained from NIZO Food Research, Netherlands. To analyze optimal biomass, desired product and precursor production under whey/whey permeate supplemented with various yeast extract concentration (0, 5, 10, 15 and 20 g l-1) and other economical media, batch fermentation was conducted and metabolites were analyzed using HPLC. Results: The study showed that whey permeate containing 15 g l-1 yeast extract supported maximum biomass formation of 1.7 g l-1 with significant production of total lactic acid and D-lactic acid of about 9.78 g l-1 and 4.41 g l-1. The kinetic parameters evaluated with commercial growth medium such as MRS-glucose and MRS-lactose demonstrated relatively lesser growth and lactate yield in whey permeate medium than in MRS medium. Interpretation: The study demonstrated the prospective of utilizing whey permeate medium to co-produce effective, eco- friendly, low cost natural preservatives using L. plantarum for usage in food and feed industry.