Naslov
Fermentation of whey enriched with whey protein concentrate by bifidobacteria

Autori
Matijević, Bojan ; Božanić, Rajka ; Tratnik, Ljubica ; Jeličić, Irena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
3rd International Probiotic Conference, Probiotics for the 3rd Millennium. Conference procedeedings / Ochabová, Eva - Bratislava : SAMEDI, 2008, 44s-44s

Skup
3rd International Probiotic Conference, Probiotics for the 3rd Millennium

Mjesto i datum
Vysoké Tatry, Slovačka, 04.06.2008. - 07.06.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
bifidobacteria; whey; whey protein concentrate

Sažetak
This research examines the influence of whey protein concentrate (WPC) on growth and activity of probiotic bacteria Bifidobacterium lactis BB-12 in reconstituted sweet whey and their survival during 28 days of cool storage. Fermentation was observed in whey with and without the addition of 1.5 and 3% of WPC, and it was performed at 37°C. Fermentation of whey enriched with 1.5% of WPC was about 0.5 hours shorter (≈ 14.5 hours) in comparison to whey without addition of WPC and with 3% of WPC addition of (≈ 15 hours). Whey enriched with WPC had slightly higher titratable acidity at the beginning and the end of fermentation, as well as during storage ; compared to whey without WPC addition. The lowest viable cells count was in whey enriched with 1.5% of WPC (log CFU×mL-1 = 9.16), while the highest viable cells count was in whey without the WPC addition (log CFU×mL-1 = 9.63). The addition of WPC did not influence on growth of probiotic bacteria Bifidobacterium lactis BB-12 in sweet reconstituted whey and their survival during 28 days of cool storage.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA