Pregled bibliografske jedinice broj: 157028
Growth of probiotic bacteria in reconstituted whey
Growth of probiotic bacteria in reconstituted whey // Book of Abstracts. Milk & Dairy products ; European Dairy Congress 03 / . (ur.).
Ljubljana: Biotechnical Faculty, University of Ljubljana, 2003. (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 157028 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Growth of probiotic bacteria in reconstituted whey
Autori
Drgalić, Ida ; Tratnik, Ljubica ; Božanić, Rajka
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of Abstracts. Milk & Dairy products ; European Dairy Congress 03
/ . - Ljubljana : Biotechnical Faculty, University of Ljubljana, 2003
Skup
Milk & Dairy products ; European Dairy Congress 03
Mjesto i datum
Portorož, Slovenija, 15.11.2003. - 18.11.2003
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
whey; fermentation; probiotic bacteria
Sažetak
Whey is nutritive very valuable byproduct in the cheese industry, which is unfortunately still not used enough in food industry. The whey contains proteins of the highest biological value, affluent mineral content and B group of vitamins. Considering nutritive value and health benefits of whey, the purpose of this research was to explore the possibilities of using whey as a fermented drink. The first step was to determine the growth of probiotic strains Lactobacillus acidophilus La-5, Bifidobacterium bifidum Bb-12 and Lactobacillus casei Lc-01 in reconstituted sweet whey with 6 % of total solids at 37 °C. The effect of prebiotic inulin addition on fermentation and bacteria survival during 28 days of storage at approximately 5 °C was also investigated. Low heat pasteurization, at 63 °/ 30 minutes, showed unsatisfactory results therefore for further research pasteurization at 74 °C / instantly was applied. Generally, increase of viable cells of all investigated strains of bacteria during 24 hours of fermentation was small, in average one logarithmic unit. During fermentation, inulin addition had no effect on bacterial growth and on sensory properties of fermented whey. Sensory scores of all fermented beverages were the best after 18 hours of fermentation. The lowest sensory score had whey fermented with Bifidobacterium bifidum Bb-12 strain because unacceptable flavor and taste. Whey fermented with Lactobacillus acidophilus La-5 or Lactobacillus casei Lc-01 strain showed satisfactory sensory characteristic.
Izvorni jezik
Engleski
Znanstvena područja
Psihologija
