Bacteriocin production by lactic acid bacteria using ice cream co-product as the fermentation substrate

Area of Science:

• Food Science
• Microbiology
• Biotechnology

Background:

• Ice cream production generates waste rich in carbohydrates, proteins, and fats.
• Existing fat recovery methods create a carbohydrate-rich co-product.
• This co-product has potential as a fermentation substrate.

Purpose of the Study:

• To evaluate the co-product from ice cream waste as a fermentation substrate.
• To investigate bacteriocin production by dairy starter cultures using this substrate.
• To compare different co-product generation methods.

Main Methods:

• Fermentation of co-products using Streptococcus thermophilus and Lactococcus lactis.
• Analysis of bacteriocin production (thermophilin 110 and nisin).
• Comparison of co-products from churning vs. enzyme-assisted fat extraction.

Main Results:

• Streptococcus thermophilus produced thermophilin 110 and Lactococcus lactis produced nisin using melted ice cream or churning co-product.
• Bacteriocin production varied with ice cream brand and flavor.
• Enzyme-assisted co-product impaired S. thermophilus metabolism and bacteriocin production.

Conclusions:

• The co-product from the churning technique is a suitable substrate for bacteriocin production.
• Further optimization is needed for enhanced bacteriocin yields.
• This approach offers a sustainable method for valorizing food waste.