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The Evaluation of Activity of Selected Lactic Acid Bacteria for Bioconversion of Milk and Whey from Goat Milk to Release Biomolecules with Antibacterial Activity

cris.virtual.author-orcid0000-0001-9782-9939
cris.virtual.author-orcid0000-0001-6076-8095
cris.virtual.author-orcid0000-0002-3554-5276
cris.virtual.author-orcid0000-0003-2170-8932
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidceb3bd38-0077-491c-a932-03c712ba4931
cris.virtualsource.author-orcidf3725b78-a868-4158-aaed-7f4692cfd53b
cris.virtualsource.author-orcidbc235846-e970-4e78-8686-9de6ac41765e
cris.virtualsource.author-orcid8582b7ca-2d6c-403f-a4d7-fabcfd38e946
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe aim of the study was to assess the antibacterial features of functional macromolecules released during the fermentation of goat milk and whey from goat milk by selected lactic acid bacteria strains that are components of kefir grain microflora. Two milk sources were used: goat milk and whey from goat milk. The lactic acid bacteria (LAB) and indicator microorganisms used were Lactobacillus plantarum PCM 1386, Lactobacillus fermentum PCM 491, Lactobacillus rhamnosus PCM 2677, Lactobacillus acidophilus PCM 2499, Escherichia coli PCM 2793, Salmonella enteritidis PCM 2548, Micrococcus luteus PCM 525, and Proteus mirabilis PCM 1361. The metabolic activity of LAB was described by the Gompertz model, and the parameters proposed for this experiment were the maximum rate of change of electrical impedance and potential biodegradability. Antibacterial activity was examined using the culture method in a liquid medium, determination of the reduction in indicator microorganisms, and optical density changes. Results show that the selective LAB produced certain active biomolecules with antibacterial activity from whey, a by-product that is sometimes troublesome for goat milk processors to manage. Lactobacillus acidophilus is a microorganism that is characterized by the highest metabolic activity in goat milk and whey from goat milk. It has the possibility to produce macromolecules with antibacterial activity.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorBiadała, Agata
dc.contributor.authorSzablewski, Tomasz
dc.contributor.authorCegielska-Radziejewska, Renata
dc.contributor.authorLasik-Kurdyś, Małgorzata
dc.contributor.authorAdzahan, Noranizan Mohd
dc.date.access2025-07-30
dc.date.accessioned2025-09-15T10:43:12Z
dc.date.available2025-09-15T10:43:12Z
dc.date.copyright2023-04-25
dc.date.issued2023
dc.description.abstract<jats:p>The aim of the study was to assess the antibacterial features of functional macromolecules released during the fermentation of goat milk and whey from goat milk by selected lactic acid bacteria strains that are components of kefir grain microflora. Two milk sources were used: goat milk and whey from goat milk. The lactic acid bacteria (LAB) and indicator microorganisms used were Lactobacillus plantarum PCM 1386, Lactobacillus fermentum PCM 491, Lactobacillus rhamnosus PCM 2677, Lactobacillus acidophilus PCM 2499, Escherichia coli PCM 2793, Salmonella enteritidis PCM 2548, Micrococcus luteus PCM 525, and Proteus mirabilis PCM 1361. The metabolic activity of LAB was described by the Gompertz model, and the parameters proposed for this experiment were the maximum rate of change of electrical impedance and potential biodegradability. Antibacterial activity was examined using the culture method in a liquid medium, determination of the reduction in indicator microorganisms, and optical density changes. Results show that the selective LAB produced certain active biomolecules with antibacterial activity from whey, a by-product that is sometimes troublesome for goat milk processors to manage. Lactobacillus acidophilus is a microorganism that is characterized by the highest metabolic activity in goat milk and whey from goat milk. It has the possibility to produce macromolecules with antibacterial activity.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,2
dc.description.number9
dc.description.points140
dc.description.versionfinal_published
dc.description.volume28
dc.identifier.doi10.3390/molecules28093696
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4794
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/28/9/3696
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 3696
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.engoat milk
dc.subject.enwhey
dc.subject.enantibacterial activity
dc.subject.enlactic acid bacteria
dc.titleThe Evaluation of Activity of Selected Lactic Acid Bacteria for Bioconversion of Milk and Whey from Goat Milk to Release Biomolecules with Antibacterial Activity
dc.title.volumeSpecial Issue Bioactive Compounds from Natural Sources
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue9
oaire.citation.volume28