engleski

Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives

The aim of this thesis was to develop innovative potato protein-based dairy fermented alternatives. The composition of nutrient media with modified sources of carbon and nitrogen, essentially from potato, has been optimized to select potential starter cultures in industrial production from a collection of 119 microorganisms, mostly lactic acid bacteria (LAB) and several strains of yeast and fungi. The tested strains were isolated from the plant microenvironments primarily potatoes or their peel as a sustainable source. Additionally, after defining the composition of the non food-grade media, a food-grade food matrix for the laboratory-scale fermentation process was developed. Finally, 4 LAB strains were selected, Leuconostoc pseudomesenteroides, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. mesenteroides and Lactococcus lactis subsp. cremoris, for the fermentation process. Strain growth was monitored by determining the number of bacterial colonies (CFU/mL) and the optical density of the cell suspension (OD600), and by measuring the acidification rate in the experimental media using iCinac instrument. Innovative products have been developed using two different potato protein concentrates, Protafy and KMC Food. Sensory analysis of 4 innovative products was conducted by an expert panel. This work is a contribution to research aimed at the sustainability of potato production using LAB, which are among the most industrially important microorganisms.

dairy alternatives ; lactic acid bacteria ; innovative products ; potato proteins ; sustainability

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