Publication Date:
2018-08-04
Description:
Whey is generally disposed into sewage which creates major problem of pollution besides the loss of valuable nutrients. Therefore, the aim of the present work is to develop whey-based beverage after Bod ljong cheese-making. Microbiological characterisation was characterized at different fermentation temperatures using culture-dependent on selective media and culture-independent PCR-DGGE and sequencing of dominant bands. The dominant microbiota, as revealed by PCR-DGGE, was composed by yeast affiliated to Kluyveromyces marxianus , Kluyveromyces lactis, Saccharomyces cerevisiae , and bacteria affiliated to Lactococcus lactis and Acetobacter lovaniensis . Results indicated that conventional culture method and PCR-DGGE could be combined to describe in maximal detail the microbiological composition for future implementation of whey-based kefir beverages.
Print ISSN:
1757-8981
Electronic ISSN:
1757-899X
Topics:
Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
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