Kinetics study of Ca - alginate immobilized Lactococcus lactis BIOTECH K3A22 for probiotic cheese production via aerobic fermentation of skim milk

Date

10-2010

Degree

Bachelor of Science in Chemical Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Marilyn C. Del Barrio

Co-adviser

Susana M. Mercado

Committee Member

Ma. Christina V. Mahilum, Amelia E. Parao, Monet Concepcion C. Maguyon

Abstract

The kinetics of the aerobic batch fermentation of varying skim milk concentrations using Ca-alginate immobilized Lactococcus lactis BIOTECH K3A22 for the production of probiotic cheese was investigated. It was observed that the combination of 4% (w/v) Na-alginate-3% (w/v) CaCl2 yielded the highest cell count of 4.60 x 108 cfu/ml. The exponential growth of the bacteria started from four to seven hours reaching its peak at six to seven hours. Highest cell viability of Lactococcus lactis BIOTECH K3A22 was observed at 12% skim milk concentration. On the average, 3.00 x 106 cfu/ml, 2.47 x 107 cfu/ml, and 7.36 x 107 cfu/ml cell populations were measured at the peak growth at 8%, 10% and 12% skim milk, respectively. For all concentrations of skim milk, pH dropped from around 6.5 to 6.3 and % titratable acidity increased from around 0.006% to 0.016%. Of all the kinetic growth models that were evaluated, the best model that adequately described the growth of immobilized Lactococcus lactis was Moser’s model with a μmax of 2.2502 hr-1 and Ks of 1.3501 x 109 mg/ml.

Language

English

LC Subject

Cheese, Milk, Dairy processing, Fermentation--Congresses, Food, Fermentation--Congresses

Location

UPLB College of Engineering and Agro-Industrial Technology (CEAT)

Call Number

LG 993 2010 E62 B67

Document Type

Thesis

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