This document discusses probiotics and the production of lactic acid starter cultures for use in food industries. It provides examples of common probiotic bacteria including Lactobacillus and Bifidobacterium species. The optimal growth temperature and pH for probiotics is listed. The document also describes the fermentation process used to produce lactic acid starter cultures from bacteria like Streptococcus and Lactobacillus, involving growth media, fermentation, concentration, and packaging methods. Probiotics and lactic acid starter cultures are important in food industries like dairy and cheese production.

2. Presented by – Bhujbal Ashwin
Padmashri Manibhai Desai College

3.  Probiotics :-
Live microorganism that when
administered in adequate amounts,confer a
health benefit on host .
 Probiotic M.O treatment of
Gastrointestinal conditions

4. Exampes of Probiotics :- Lactobacillus spp,
Bifidobacterium spp, Propionibacterium spp,
Streptococcus spp, as well as some Saccharomyces
species .
 Optimum Temp :- 35°–50°c
 Optimum PH :- close to 6

5. • During the growth process B.coagulans
can decompose glucose, sucrose, maltose &
mannitol to produce L – Lactic acid .
• Biotin & Thiamine are major growth factor
that promote the growth of B.coagulans .
• B.coagulans granted as GRAS status by
US FDA.
• Study does as high as 9.52*10
CFUs shown to be well tolerated & safe
for 70 kg human.

6. • The spores of B.coagulans provide resistance to high
temp food processing such as banking & boiling .

7. • Production of lactic starter culture gained
importance in food industry.
• Liquid nitrogen frozen concentration used in
dairy & cheese industry
• They are sold as bulk set or direct set.
• After incubation they produce bulk starter
for final product.
like – cheddar, cheese, cottage cheese, sour
creame, butter milk & yogurt.
Importance :-

8. • Genera of lactic acid starter culture :- Bac.
such as Streptococci Streptococcus lactis,
Streptococcus cremoris, Streptococcus thermophilus.
• genus Lactobacillus include Lactobacillus
bulgaricus, Lactobacillus acidophilus, Lactobacillus
plantarum, Lactobacillus sporogenes.

9. Growth media :-
• Reconstituted skim milk used as growth
medium for Lactobacillus.
• Reconstituted skim milk is pre-digested using
paper for protease enzyme.
• Max growth of lactic acid bacteria in batch
fermentation which contain simple to complex
ingredients.
• Reconstitution imp bcoz hydrated protein &
peptones get denature due to heat.

10. Fermentation :-
• During fermentation process, ultra-high temp
sterlized growth media transfer into pre-sterlized
fermenter.
• All fermentation parameter adjusted to Biomass
production include, agitation, tempreture, pH, redox
potential & nutrient potential.
• Fermentation completed by late log or early stationary
phage .

11. Concentration & Packaging of Biomass :-
• Concentration carried out using centrifugal
force depend on properties of bac culture to be
seprated & effiency of centrifuge.
• Industrial scale concentration done by
ultracentrifugation.
• Spray drying is concentration process by
removal of water.

12. • They are packed in aluminium cans in 70-360ml
capacities.
• Spray dried & freeze dried cultures packed in
moisture proof pouches made up of laminated foil or
Plastic.

13. Thank u !!!