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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2015 - IJCMAS--ICV 2015: 85.95 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2015: 85.95
Index Copernicus ICI Journals Master List 2015 - IJCMAS--ICV 2015: 85.95
For more details click here
journals IJCMAS
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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(3): 174-187
DOI: https://doi.org/10.20546/ijcmas.2017.603.019


Deproteinated Cheese Whey Medium for Biomass Production of Probiotic Lactobacillus helveticus MTCC 5463
Salma*, J.B. Prajapati, Subrota Hati, V. Sreeja and Jigar Trivedi
Dairy Microbiology Department, SMC College of Dairy Science, AAU, Anand, Gujarat, India
*Corresponding author
Abstract:

Deproteinated cheese whey was used for biomass production of probiotic strain Lactobacillus helveticus MTCC 5463 in a biofermenter. Optimization of growth parameters such as temperature, pH and time of incubation as well as nutrient supplementation of cheese whey was carried out using response surface methodology (RSM). Cheese whey supplemented with 0.95% yeast extract and 0.95% proteose peptone, inoculated with 6% (v/v) active culture of L. helveticus MTCC 5463 and fermented for 24 h at optimized temperature of 40ºC and pH 6.25 yielded 3.25 g/L dry cell biomass and 14.82 log cfu/g total viable count. The optimization of growth parameters and nutrient supplementation resulted in an increase of biomass yield from 1.997 to 3.25 g DCW/L, an enhancement 62.74 %.


Keywords: Lactobacillus helveticus MTCC 5463, Probiotic biomass, Response surface methodology, Whey.
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How to cite this article:

Salma, J.B. Prajapati, Subrota Hati, V. Sreeja and Jigar Trivedi. 2017. Deproteinated Cheese Whey Medium for Biomass Production of Probiotic Lactobacillus helveticus MTCC 5463.Int.J.Curr.Microbiol.App.Sci. 6(3): 174-187. doi: https://doi.org/10.20546/ijcmas.2017.603.019