Exploring the Potential of Halloumi Second Cheese Whey for the Production of Lactic Acid Cultures for the Dairy Industry

Eleni Naziri (), Eugenia Papadaki, Iordanis Savvidis, George Botsaris, Konstantinos Gkatzionis, Ediriisa Mugampoza and Fani Th. Mantzouridou ()
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Eleni Naziri: Department of Food Science and Nutrition, University of the Aegean, Myrina, 81400 Lemnos, Greece
Eugenia Papadaki: Laboratory of Food Chemistry and Technology (LFCT), School of Chemistry, Aristotle University of Thessaloniki (AUTh), 54124 Thessaloniki, Greece
Iordanis Savvidis: Laboratory of Food Chemistry and Technology (LFCT), School of Chemistry, Aristotle University of Thessaloniki (AUTh), 54124 Thessaloniki, Greece
George Botsaris: Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus
Konstantinos Gkatzionis: Department of Food Science and Nutrition, University of the Aegean, Myrina, 81400 Lemnos, Greece
Ediriisa Mugampoza: Department of Food Science and Technology, Faculty of Science, Kyambogo University, Kampala 10308, Uganda
Fani Th. Mantzouridou: Laboratory of Food Chemistry and Technology (LFCT), School of Chemistry, Aristotle University of Thessaloniki (AUTh), 54124 Thessaloniki, Greece

Sustainability, 2023, vol. 15, issue 11, 1-16

Abstract: Production of halloumi cheese in Cyprus has increased rapidly over the last decade since the popularity of the cheese is growing. This results in excess production of whey streams that pose serious environmental concerns and are difficult to manage. In our study, the poorly investigated second cheese whey (SCW) generated after the extraction of anari, a by-product of halloumi cheese manufacture, was examined for dairy industry lactic acid bacteria (LAB) culture production. The LAB studied were all initially isolated from SCW. These LAB were molecularly identified and characterized in an attempt to explore their potential use as starter cultures for the dairy industry. A total of 11 Gram-positive and catalase-negative isolates were identified, belonging to four different species/subspecies: Lactobacillus delbrueckii subsp. lactis , Lactobacillus delbrueckii subsp. jakobsenii , Lactobacillus leichmannii and Lactobacillus crispatus . Lactose/galactose utilization tests demonstrated species-specific differences in galactose and lactose catabolism. Interestingly, culturing the selected isolates in SCW supplemented with skimmed milk (30% total solids) improved their freeze-drying tolerance (75–91% survival rate depending on the species). Moreover, isolates in vacuum-packed powders maintained viability and metabolic activity over 3-month storage at 4 °C.

Keywords: halloumi cheese; second cheese whey; lactic acid bacteria; 16S rRNA gene sequencing; galactose catabolism; lactose catabolism; freeze-drying; storage (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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