Naslov
Growth and survival of probiotic bacteria in reconstituted whey

Autori
Drgalić, Ida ; Tratnik, Ljubica ; Božanić, Rajka

Izvornik
Le lait (0023-7302) 85 (2005); 171-179

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
whey; probiotic; fermentation; growth

Sažetak
Considering the potential of whey, based on its nutritional value, the aim of this study was to define growth and survival of probiotic bacteria in whey and the influence of prebiotic inulin addition on it, for possible production of nutritive highly valuable whey drink. To get the same experimental conditions, the fermentation was conducted in reconstituted whey with approximately 6% of total solids. The reconstituted whey was pasteurized and inoculated with three types of commercial probiotic culture: La-5, Bb-12 and Lc-01. Inoculated samples were fermented at 37 °C for 24 h and sensory evaluated. Beverages with the highest sensory scores (after 18 hours of fermentation) were cool stored to determine stability. After 28 d of cool storage the bacterial count was higher then 107 cfu mL-1 and spoilage was not detected in any sample. Inulin addition had almost negligible effect on bacterial count during fermentation and cool storage.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA