Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/29706
Title: Exploring the Potential of Halloumi Second Cheese Whey for the Production of Lactic Acid Cultures for the Dairy Industry
Authors: Naziri, Eleni 
Papadaki, Eugenia 
Savvidis, Iordanis 
Botsaris, George 
Gkatzionis, Konstantinos 
Mugampoza, Ediriisa 
Mantzouridou, Fani Th. 
Major Field of Science: Agricultural Sciences
Field Category: Agricultural Biotechnology
Keywords: 16S rRNA gene sequencing;freeze-drying;galactose catabolism;halloumi cheese;lactic acid bacteria;lactose catabolism;second cheese whey;storage
Issue Date: 1-Jun-2023
Source: Sustainability (Switzerland), 2023, vol. 15, iss. 11
Volume: 15
Issue: 11
Abstract: Production of halloumi cheese in Cyprus has increased rapidly over the last decade since the popularity of the cheese is growing. This results in excess production of whey streams that pose serious environmental concerns and are difficult to manage. In our study, the poorly investigated second cheese whey (SCW) generated after the extraction of anari, a by-product of halloumi cheese manufacture, was examined for dairy industry lactic acid bacteria (LAB) culture production. The LAB studied were all initially isolated from SCW. These LAB were molecularly identified and characterized in an attempt to explore their potential use as starter cultures for the dairy industry. A total of 11 Gram-positive and catalase-negative isolates were identified, belonging to four different species/subspecies: Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. jakobsenii, Lactobacillus leichmannii and Lactobacillus crispatus. Lactose/galactose utilization tests demonstrated species-specific differences in galactose and lactose catabolism. Interestingly, culturing the selected isolates in SCW supplemented with skimmed milk (30% total solids) improved their freeze-drying tolerance (75–91% survival rate depending on the species). Moreover, isolates in vacuum-packed powders maintained viability and metabolic activity over 3-month storage at 4 °C.
URI: https://hdl.handle.net/20.500.14279/29706
ISSN: 20711050
DOI: 10.3390/su15119082
Rights: © by the authors
Attribution-NonCommercial-NoDerivatives 4.0 International
Type: Article
Affiliation : University of Aegean 
Aristotle University of Thessaloniki 
Cyprus University of Technology 
Kyambogo University 
Publication Type: Peer Reviewed
Appears in Collections:Άρθρα/Articles

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