EXOPOLYSACCHARIDE PRODUCTION FROM WHEY LACTOSE BY FERMENTATION WITH LACTOBACILLUS-DELBRUECKII SSP BULGARICUS

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.