Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake by Pseudomonas fluorescens NBRC14160 using Response Surface Methodology and their Application in Kareish Cheese Manufacture

The aim of this study was to optimize the production polyunsaturated fatty acids (PUFAs), using use response surface methodology (RSM), produced PUFAs in kareish cheese processing. Plackett Burman design (PBD) employed screen media components that affect development (glucose, olive cake, yeast extract, tryptone, MgSO4, KH2PO4, NH4Cl, agitation speed, incubation time, and pH), results showed cake with confidence level > 98%, had a positive effect on production. central composite (CCD) used selected parameters levels where maximum (1790 mg/l) observed near mid-point (0) values (concentrations) (15 g/l), tryptone (7.5 g/L) KH2PO4 (1.25 g/l). Polyunsaturated account for 47.83 % total acid profile, according gas chromatography analysis collected PUFAs. encapsulated whey protein concentrate maltodextrin, freeze dried, grinded incorporated Kareish manufacture. average particle size 0.005% suspension oil microcapsules 671.4 nm poly dispersity index 0.611 indicating moderate stability emulsion. negative zeta potential particles -37.6 mv, which is identical -42 mv value recorded literature emulsions stabilized by protein, K-carrageenan. addition 0.5 PUFAs-containing increased antioxidative activity 38.13 compared 30.14 control, as well Texture profile (TPA) including hardness, cohesiveness, gumminess, chewiness. elasticity sample slightly 0.5% microcapsules, but higher concentration tended change brittleness structure.