Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials
Articolo
Data di Pubblicazione:
2022
Citazione:
Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials / N. Mangieri, D. Ambrosini, S. Baroffio, I. Vigentini, R.C. Foschino, I. DE NONI. - In: FOODS. - ISSN 2304-8158. - 11:10(2022 May 13), pp. 1417.1-1417.14. [10.3390/foods11101417]
Abstract:
The current environmental challenge is pushing food systems towards more sustainable
models of production that require reorganizing of processes by re-using side products still containing
nutrients. This work aimed at valorising a mix of bovine sweet whey and sunflower press cake,
through targeted fermentation. After preliminary screening based on growth rate, final pH, lactose/
galactose assimilation, phytase activity, six Lactic Acid Bacteria strains (Lacticaseibacillus casei,
L. paracasei (2), Lactococcus lactis, Lentilactobacillus parakefiri and Leuconostoc pseudomesenteroides) and
three yeasts (Kluyveromyces lactis, K. marxianus and Torulaspora delbrueckii) were co-cultivated in pairs
in microcosms (1-part ground press cake: 4-parts whey). All tested microorganisms were able to
grow and acidify the blend: the LAB counts increased during the incubation (26 C for 48 h) of
+2.80 log CFU/g, whereas yeasts counts were of +1.98 log CFU/g, with significant differences among
the different associations (p < 0.01). Mould counts were always <3 log CFU/g. Interestingly, the
bacterial contaminants count significantly varied in samples with different pairs of strains (p < 0.001).
Acidification level, acetic acid and ethanol contents were the limiting factors affecting the growth of
spoilage micro-organisms. Best performances were attained in microcosms inoculated with L. lactis
or L. paracasei and K. lactis or K. marxianus.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
lactic acid bacteria; fermentation; sunflower press cake; sustainability; sweet whey; yeasts
Elenco autori:
N. Mangieri, D. Ambrosini, S. Baroffio, I. Vigentini, R.C. Foschino, I. DE NONI
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