FERMENTATION OF MILK WHEY PERMEATE WITH DIFFERENT DAIRY PROPIONIBACTERIA STRAINS

This research was focused on whey ultrafiltration permeate (UF) fermentation by genetically unmodified (wild) organisms. We chose five classical Propionibacterium (Prb) strains which are attributed to the dairy subclass. The optimal temperature for Prb growth is around 28-30°C, however, energy saving purposes aim of this study observe organic acid, especially propionic acid (PA) and biomass production chosen (DSM 20273 Acidipropionibacterium acidipropionici = A, DSM 20272 B; 4902 Prb. freudenreichii E; 20535 jensenii J; 20276 thoenii T) at room (22±0.5 °C). As expected, all were able convert lactose into with different efficiency, thus PA strain-dependent. higher productivity observed in samples T, J, B a 26-day period, it should be noted that also strain E showed high efficiency shorter (6-day) period. highest concentration produced reached 3.7±0.13 g L-1 within depends duration fermentation, proportions other acids as well. An individual initially can produce more slowly than others, but over time effective, may related adaptation environmental conditions. presence background microflora permeates – most likely lactic bacteria. Lactic rapidly abundant from UF.