Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products

In this work, three lactic acid bacteria (LAB) strains, specifically, Lactiplantibacillus plantarum UMCC 2996, Furfurilactobacillus rossiae 3002, and Pediococcus pentosaceus 3010, were tested in new bread-whey media composed by wheat bread sweet cheese whey, designed as an alternative to the conventional MRS medium. The medium resulting from hydrolysis with amylase neutrase (AN) was considered best for growth of all strains. This particularly optimal strain F. which showed increase 114% compared that Additionally, bio-preservative ability selected LAB assessed pectin-based coated sliced inoculated Aspergillus flavus ITEM 7828, Penicillium paneum 1381, niger 7090. Different behavior observed towards specific molds. A good bio-preservation activity shown 3002 against A. 7828 results protection ethanol treatment. obtained study suggest a novel strategy cultivation starters bio-protection valorizing waste whey by-products, circular economy perspective.