Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteria |
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Authors: | Nicola Secchi Daniela Giunta Luca Pretti Mónica Ruiz García Tonina Roggio Ilaria Mannazzu Pasquale Catzeddu |
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Institution: | (1) Porto Conte Ricerche Srl, Localit? Tramariglio, 07041 Alghero (SS), Italy;(2) Divisi?n Qu?mico-Alimentaria, CARTIF Centro Tecnol?gico, Parque Tecnol?gico de Boecillo, Parcela 205, 47151 Valladolid, Spain;(3) Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro-Alimentari, Universit? degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; |
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Abstract: | Scotta is the main by-product in the making of ricotta cheese. It is widely produced in southern Europe and particularly in Italy
where it represents a serious environmental pollutant due to its high lactose content. With the aim of evaluating whether
scotta bioconversion into lactic acid can be considered as an alternative to its disposal, besides providing it with an added value,
here the growth, fermentative performances, and lactic acid productions of pure and mixed cultures of Lactobacillus casei, Lactobacillus helveticus, and Streptococcus thermophilus were evaluated on ovine scotta-based media, without and with the addition of nutritional supplements. The outcomes indicate that ovine scotta can be utilized for the biotechnological production of lactic acid with yields up to 92%, comparable to those obtained on
cheese-whey. Indeed, the addition of nutritional supplements generally improves the fermentative performances of lactic acid
bacteria leading to about 2 g l−1 h−1 of lactic acid. Moreover, the use of mixed cultures for scotta bioconversion reduces the need for nutritional supplements, with no detrimental effects on the productive parameters compared
to pure cultures. Finally, by using L. casei and S. thermophilus in pure and mixed cultures, up to 99% optically pure l-lactic acid can be obtained. |
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