NDLI: Economic production of probiotics from kitchen waste

Content Provider	Springer Nature Link
Author	Yin, Chun Hua Dong, Xue Lv, Le Wang, Zhi Guo Xu, Qian Qian Liu, Xiao Lu Yan, Hai
Copyright Year	2013
Abstract	In the present work, a novel treatment method of kitchen waste for economic production of probiotics was investigated. This required the selection of suitable probiotic microorganisms. Based on the pure cultures of probiotic strains for the fermentation kitchen waste, 5 strains of microorganisms including 1 strain of Lactobacillus, 2 strains of Bacillus, and 2 strains of yeast were selected, respectively. These probiotic microorganisms were mixed at the same ratio and cultured using the kitchen waste as culture medium at pH of 7.2 and temperature of 37°C. After 24 h, the total count of the viable cells reached 2.24 ×1010 CFU/g, which was higher than that obtained in any single probiotic strain pure culture. It was found that the presence of yeasts and Bacillus species enhanced the growth of Lactobacillus strain. Bench scale experiments were also done in a self-designed rotating drum type bioreactor. The experimental results indicate that there is a good possibility of utilizing kitchen waste for the economic production of probiotics.
Starting Page	59
Ending Page	63
Page Count	5
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	22
Issue Number	1
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2013-02-28
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	kitchen waste food waste probiotics yeast Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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