Thermal Drying of <Emphasis Type="BoldItalic">Lactobacillus delbrueckii</Emphasis> subsp. <Emphasis Type="BoldItalic">bulgaricus</Emphasis> and its Efficient Use as Starter for Whey Fermentation and Unsalted Cheese Making |
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Authors: | Eleftheria Katechaki Theodoros Solomonidis Argyro Bekatorou Athanasios A Koutinas |
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Institution: | (1) Food Biotechnology Group, Department of Chemistry, University of Patras, 26500 Patras, Greece; |
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Abstract: | Lactobacillus bulgaricus grown on whey was dried by a simple thermal drying method at the range 35–55°C and its efficiency for lactic acid fermentation
of whey was evaluated. Drying of cells in whey suspension in the examined temperature range did not affect significantly their
viability (82–87% survival), indicating a protective effect of whey as both growth and drying medium. The kinetics of fermentation
of whey and mixtures of whey/molasses using the dried culture were comparable to those of non-dried cells, and only low pH
had a detrimental effect on the fermentation ability of the dried cells. Furthermore, dried L. bulgaricus, free or immobilized on casein coagulates, was used as starter for the production of unsalted hard-type cheese. The effects
of the amount of starter culture and the immobilization technique, the evolution of microbial counts, and the sensory properties
of the produced cheeses were evaluated during ripening at various temperatures. |
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