Effect of different immobilization media on breakdown of whey proteins by Streptococcus thermophilus

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Safak F. Z., Bıcım G., Yılmaz A. M., Aksu M. B., Yalcın A. S.

Marmara Medical Journal, cilt.35, sa.2, ss.139-142, 2022 (Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 35 Sayı: 2
  • Basım Tarihi: 2022
  • Doi Numarası: 10.5472/marumj.1120587
  • Dergi Adı: Marmara Medical Journal
  • Derginin Tarandığı İndeksler: Scopus, Academic Search Premier, CINAHL, EMBASE, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.139-142
  • Anahtar Kelimeler: alpha-lactalbumin, beta-lactoglobulin, Fermentation, Immobilization, kappa-carrageenan, LACTIC-ACID, LACTOBACILLUS-BULGARICUS, CELLS, CARRAGEENAN, CASEI
  • Marmara Üniversitesi Adresli: Evet

Özet

Objective: In this study, we aimed to compare the efficiency of different immobilization media to facilitate breakdown of whey proteins by Streptococcus thermophilus (S. thermophilus). Materials and Methods: S. thermophilus was isolated from yoghurt. High-protein whey powder was present in fermentation media and two-phase dispersion technique was used for immobilization of S. thermophilus in agar, agarose and κ-carrageenan. Total protein after fermentation of whey proteins with S. thermophilus in different media was measured. We have also performed sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis to observe changes in individual whey proteins after fermentation in different media. Results: Total protein concentration showed a significant decrease at the end of 24 hours of fermentation in all media. SDS-PAGE results showed that the amount of both α-lactalbumin and β-lactoglobulin were reduced in all immobilization media compared to control. The effect of κ-carrageenan was considerably higher compared to other media. Conclusion: Our results showed that immobilization in κ-carrageenan increased the breakdown of whey proteins by S. thermophilus and can be used to increase fermentation efficiency