Lactic acid bacteriophages: Control in whey processing by membrane separation and perspectives on modulation of the microbiota
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Beschreibung
Bacteriophages, as well as being beneficial, pose a significant problem in the dairy industry because they lead to fermentation failures, particularly in cheese production. The re-utilization of whey from cheese production for process optimization may be limited by the high phage concentration in whey. This thesis aims to establish a new membrane filtration method, allowing not only the separation of phages from whey but also the preservation of the major protein fractions of whey. Thus, cross-flow membrane filtration systems using flat sheet or tubular membranes were designed and tested. It was found that microfiltration of cheese whey prior to subsequent processing in pilot scale is a useful tool to minimize fermentation problems.
Autor*in
Meike Samtlebe
Themen in »Lactic acid bacteriophages: Control in whey processing by membrane separation and perspectives on modulation of the microbiota«
bacteriophages lactic acid microbiota