Tuesday, April 20, 2010
11-28

Probiotic production with encapsulated cells using milk whey

Paula R. Rosa, E. Maia e Sá, Laiane A. Andrade, Euclides H. Araújo, U. Coutinho Filho, and Vicelma Luiz Cardoso. Faculty of Chemical Engineering, Uberlândia Federal University, Av. João Naves de Ávila 2121-bloco 1K213, Uberlândia, Brazil

Milk whey disposal and pollution is the largest problem for the dairy industry, for which new by-products utilization is urgently needed for sustainable environmental management. In this meaning the use of whey fermentation to produce probiotics for animal feed appear like an interesting alternative for two reasons. First, animal feed can represent around 70 to 80% of the total cost for running an animal. Second, results of controlled trials show that animals with balanced intestinal flora, as a result of the use of probiotics, need 5-10% less feed for 1kg weight gain. This work has the objective to analyze the use of milk whey fermentation to produce probiotics for animal nutrition. Different processes conditions were studied to achieved maximum yield of probiotics cells, using experimental design applied to Surface Response Methodology. The immobilization of probiotcs cells were done and the survival capacity of the cells during thermal and acid treatment were measured. The maximum yield of cells were achieved with the follows process parameters: 30.57 g/L of lactose, pH value of 6.5 and 1.01 g/L of inocculum size. The final composition of waste fermenting liquor from probiotic production ( 49% of original lactose and 56% of original protein ) show the feasibility of utilizing this liquor as nutrient source for animal feed. The immobilized probiotic cells presented 2.1011MPN/g, D value of 18 h ( 70 oC), and in vitro resistance to low pH ( D value of 60 min at 370 C , pH 2.5).

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