Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteria.

摘要: Scotta is the main by-product in making of ricotta cheese. It widely produced southern Europe and particularly Italy where it represents a serious environmental pollutant due to its high lactose content. With aim evaluating whether scotta bioconversion into lactic acid can be considered as an alternative disposal, besides providing with added value, here growth, fermentative performances, productions pure mixed cultures Lactobacillus casei, helveticus, Streptococcus thermophilus were evaluated on ovine scotta-based media, without addition nutritional supplements. The outcomes indicate that utilized for biotechnological production yields up 92%, comparable those obtained cheese-whey. Indeed, supplements generally improves performances bacteria leading about 2 g l−1 h−1 acid. Moreover, use reduces need supplements, no detrimental effects productive parameters compared cultures. Finally, by using L. casei S. cultures, 99% optically l-lactic obtained.