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Journals / Marmara Medical Journal / 2026 / Volume: 35 Issue: 2

Effect of different immobilization media on breakdown of whey proteins by Streptococcus thermophilus

Fatıma Zehra Safak(MARMARA UNIVERSITY)0000-0002-6968-7280
Gokhan Bıcım(MARMARA UNIVERSITY)0000-0002-5128-1717
Ayse Mine Yılmaz(MARMARA UNIVERSITY)0000-0003-0802-523X
Burak Aksu(MARMARA UNIVERSITY)0000-0002-3439-9158
A. Suha Yalcın(MARMARA UNIVERSITY)0000-0002-3527-631X
Pages
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Publication Date
2022-05-30
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

SDS-PAGE results showed that the amount of both α-lactalbumin and β-lactoglobulin were reduced in all immobilization media compared to control.

📌 3 Key Takeaways

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Objective & Hypothesis:Objective: In this study, we aimed to compare the efficiency of different immobilization media to facilitate breakdown of whey proteins by Streptococcus thermophilus (S. thermophilus) .
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Key Findings & Data:Results: Total protein concentration showed a significant decrease at the end of 24 hours of fermentation in all media.
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Conclusion & Impact:SDS-PAGE results showed that the amount of both α-lactalbumin and β-lactoglobulin were reduced in all immobilization media compared to control.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:α-lactalbumin · β-lactoglobulin · Fermentation

Abstract

Objective: In this study, we aimed to compare the efficiency of different immobilization media to facilitate breakdown of whey proteins by Streptococcus thermophilus (S. thermophilus) . Materials and Methods: S. thermophilus was isolated from yoghurt. High-protein whey powder was present in fermentation media and two-phase dispersion technique was used for immobilization of S. thermophilus in agar, agarose and κ-carrageenan. Total protein after fermentation of whey proteins with S. thermophilus in different media was measured. We have also performed sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis to observe changes in individual whey proteins after fermentation in different media. Results: Total protein concentration showed a significant decrease at the end of 24 hours of fermentation in all media. SDS-PAGE results showed that the amount of both α-lactalbumin and β-lactoglobulin were reduced in all immobilization media compared to control. The effect of κ-carrageenan was considerably higher compared to other media. Conclusion: Our results showed that immobilization in κ-carrageenan increased the breakdown of whey proteins by S. thermophilus and can be used to increase fermentation efficiency.

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Cite This Article

Safak, F. Z., Bıcım, G., Yılmaz, A. M., Aksu, B., Yalcın, A. S. (2022). Effect of different immobilization media on breakdown of whey proteins by Streptococcus thermophilus. Marmara Medical Journal, Volume: 35 Issue: 2. https://doi.org/10.5472/marumj.1120587

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