International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:10, October, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 3165-3173

Paneer Whey as a Growth Medium for the Production of Antimicrobial Agents by Lactobacillus acidophilus - Optimization of Production Conditions
Shafna Zakkariya, Ligimol James*, A.K. Beena and V. Aparna Sudhakaran
Department of Dairy Microbiology, College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University, Mannuthy, Thrissur, Kerala, India
*Corresponding author

Whey, a by-product of cheese, paneer or casein production, is a high value byproduct of the dairy industry due to its nutritional composition and availability in large volumes. Owing to its high BOD (Biological oxygen demand) value and availability in surplus quantities, whey disposal is a serious problem from both an economical and an environmental point of view. Keeping these facts in view a study was conducted to assess the suitability of paneer whey as a growth medium of L. acidophilus for the production of inhibitory substances against E. coli, S. aureus, to optimize the production conditions and to partially characterize the antimicrobial agent present in the whey fermentate. On using sterilized paneer whey as the growth medium highest antimicrobial activity was obtained upon incubation at 370C for 72 hours. Among the two indicator organisms used, higher activity was observed against the Gram positive organism Staphylococcus aureus than Escherichia coli, a Gram negative organism. On partially characterizing the antimicrobial agent/s it was found to be exocellular, highly heat resistant, optimally functional at a pH of 5 and stable under both room and refrigerated storage conditions. The successful use of paneer whey as a growth medium for production of antimicrobial agents is a promising step both from economic and environmental points of view.

Keywords: Antimicrobial activity, Lactobacillus acidophilus, Heat stability, pH stability, Storage stability

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How to cite this article:

Shafna Zakkariya, Ligimol James, A.K. Beena and Aparna Sudhakaran, V. 2018. Paneer Whey as a Growth Medium for the Production of Antimicrobial Agents by Lactobacillus acidophilus - Optimization of Production Conditions.Int.J.Curr.Microbiol.App.Sci. 7(10): 3165-3173. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.