Ma. Gassem et al., EXOPOLYSACCHARIDE PRODUCTION FROM WHEY LACTOSE BY FERMENTATION WITH LACTOBACILLUS-DELBRUECKII SSP BULGARICUS, Journal of food science, 62(1), 1997, pp. 171
Ropy Lactobacillus delbrueckii ssp. bulgaricus (strain RR) was used fo
r production of exopolysaccharide in sweet whey and simulated whey per
meate (SWP) supplemented with combinations of lactose, KH2PO4, NH4Cl,
casamino acids, and mineral salts. Media were incubated at 32, 37, and
44 degrees C for 72h. Periodic adjustment of pH to similar to 6.2 inc
reased viscosity and lactose utilization, and the free galactose and l
actic acid in the media. The effect of pH adjustment was greater than
that of supplementation with nutrients or minerals. Fermentation of su
pplemented SWP generally produced lower viscosities than did fermentat
ion of supplemented sweet whey. After 24h fermentation, viscosity decr
eased in pH adjusted media. Viscosity of media was highest when incuba
tion was at 32 degrees C and lowest with incubation at 44 degrees C.