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Journal of Environmental Biology

pISSN: 0254-8704 ; eISSN: 2394-0379 ; CODEN: JEBIDP

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        Abstract - Issue Mar 2019, 40 (2)                                                                                                             Back

nstantaneous and historical temperature effects on a-pinene

Production of low value and eco-friendly bio-preservatives

from Lactobacillus plantarum grown on dairy whey


Paper received: 14.02.2018 Revised received: 01.06.2018 Re-revised received: 18.06.2018 Accepted: 11.07.2018



Authors Info

B. Sowmiya and

S. Ramalingam*   


Centre for Biotechnology, Anna University, Chennai- 600 025, India


*Corresponding Author Email :





Aim: The current study aimed to evaluate the potential of milk whey medium to produce low value bio-preservatives.     


Methodology: Lactobacillus plantarum NZ7100 was obtained from NIZO Food Research, Netherlands. To analyze optimal biomass, desired product and precursor production under whey/whey permeate supplemented with various yeast extract concentration (0, 5, 10, 15 and 20 g l-1) and other economical media, batch fermentation was conducted and metabolites were analyzed using HPLC.   


Results: The study showed that whey permeate containing 15 g l-1 yeast extract supported maximum biomass formation of 1.7 g l-1 with significant production of total lactic acid and D-lactic acid of about 9.78 g l-1 and 4.41 g l-1. The kinetic parameters evaluated with commercial growth medium such as MRS-glucose and MRS-lactose demonstrated relatively lesser growth and lactate yield in whey permeate medium than in MRS medium.       


Interpretation: The study demonstrated the prospective of utilizing whey permeate medium to co-produce effective, eco- friendly, low cost natural preservatives using L. plantarum for usage in food and feed industry.


Key words: Growth kinetics, Lactic acid, Lactobacillus plantarum, Whey permeate, Yeast extract




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