Process of Fermentation includes the use of microorganisms, like yeast and bacteria for the production of enzymes.. In Submerged fermentation, the production of enzymes is done by microorganisms in a liquid nutrient media. Compounds containing carbon in or on the substrate are busted down by the microorganisms thus producing the enzymes either extracellular or intracellular. The enzymes are isolated by various methods. This approach is used in wine making, brewing, cheese making and baking.
I want to know if the bacteria of yogurt can be used as source for inducing fermentation to produce enzymes.
Thanks in advance.
Dear Dr. Alok Kumar,
Yoghurt culture includes the symbiotc strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus in equal proportion. Their vital role is production of lactase by a symbiotic association in converting the milk to yoghurt.
But for industrial production of yoghurt or any fermented dairy products, we are employing DVS-type cultures, which once inoculated they perform its role for a batch only and they cannot be used as inoculum for further batch.
Alternatively, you can use traditionaly propogated and activated yoghurt cultures to induce fermentation aimed at Lactase. However, the parameters like rate of inoculum, temperature, pH of the medium and the stage of growth of the culture at which maximum enzyme production is achieved must be studied for maximum yield of the enzymes.
In India, Yogurt-Curd is routinely used as a ferment for food material fermentation to prepare recipes. I agree with Dr. Alok in particular the third para of his comment. One has to develop the SOP and standards as far as my knowledge and view are not available.
At lab scale, you can try the same but the purification of enzyme of your interest is a bit laborious.
Best luck
@ Mahmoud Abouseoud... I am interested in enzymes which can ferment and produce fruit enzymes.
Mr. Nahata, pl. try to get rid off the confusion "enzymes, which can ferment and produce fruit enzymes"? Pl. let us know clearly what u want to do??
Sorry for the typo...... I am interested in bacteria which can ferment and produce fruit enzymes.
I think I have explained the problem in detail along-with my question in the description area. But with the responses I got, question deviated from its path. Please read the description with the question. Thanks to all.
Dear Alok,
Pl. dont restrict to bacteria only as these are least contributors towards the fruit enzymes. Actually major quantum is effected by yeasts and moulds. This is just preliminary guidelines to your question.!!!
Dear Alok Nahata as we know many factors are responsible for the induction of fermentation process. Here you want to know if there is an enhancement of enzyme production by bacteria of yogurt?
It depends on the microorganisms and also depends on the substrates you will use and differ from also enzyme to enzyme. If you specify the enzyme on which you want to focus then there will be another aspect of discussion regarding the above problem. All The Best.
-AKM
Thanks Dr. Jayaprakash Khedkar and Abhas Kumar.... I just wana know which is the bacteria which should couple with the yeast and other ingredients. Little confused because of the variety of bacteria as to which is the best one or which combination should be used.
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