Immobilization of Pediococcus acidilactici in gelatin with lactose as binder for probiotic cheese production.

Date

2013

Degree

Bachelor of Science in Chemical Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

The study determined the best gelatin-lactose combination for the immobilization of Pediococcus acidilactici. Gelatin served as the immobilization media and the binder used for lactose.The gelatin-lactose-cell mixture was dried at 40ºC for 3 days to produce flakes. Cell growth was used to determine the best combination. Nine gelatin-lactose combinations were prepared and subjected to 12 hours of fermentation in 10%(w/v) skim milk and in MRS broth at 37ºC without agitation. Cell growth, pH, titratable acidity and total sugar concentration were measured every 3 hours during fermentation by taking a total of 20mL sample. Using Duncan's Multiple Range Test to compare the cell growth of each combination used, it was found that the best combination for the immobilization of Pediococcus acidilactici was 15%(w/v) gelatin with 20g lactose (15G:20L). Percent titratable acidity slightly increased while pH marginally decreased over the fermentation period. T-test results showed that majority of the pH and percent titratable acidity readings were not significantly different regardless of the gelatin-lactose combination used. Total sugar concentration was observed to increase as fermentation proceeded due to the release of the binder, lactose. T-test results showed that total sugar concentration readings have no significant differences between any gelatin-lactose combinations. Despite the observed increase in total sugar combination in the solution, trend lines still show that majority of the readings have a decreasing trend. The best dried immobilized flakes was used to produce probiotic white cheese and was compared for quality (taste, texture and aroma) with non-probiotic white cheese using a five-point Hedonic scale. Respondent comments and results of the Wilcoxon Signed-Rank Test showed no differences in all qualities of both cheeses. The best gelatin-lactose flakes were also found to be viable for about 7 weeks.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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