Biotechnological alternatives for the utilization of dairy industry waste products-biomass growing of the antimicrobial and mycotoxins reducing properties showing lactobacilli

Abstract

Introduction. Lactic acid bacteria (LAB), because of their technological and functional properties, are in high demand on an industrial scale. They can contribute to biological (inhibit pathogenic bacteria) and chemical safety (reduce acrylamide, polycyclic aromatic hydrocarbons, mycotoxins etc.). LAB are preferred in the preparation of functional food because of their probiotic properties and/or unique properties: production of sugar polymers, sweeteners, vitamins, enzymes etc. Usually, they are classified as industrially relevant lactobacilli and used in microbial food cultures and as probiotics. The aim. Newly isolated Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS135 strains were characterised and they antimicrobial and mycotoxins reducing properties were evaluated. Also, the possibilities to use dairy by-products for biomass growth and encapsulation were investigated. Material and methods. Characterization of LAB was performed according to methods described by Bartkiene et al., 2017. [...].