Naslov
The impact of lactose hydrolysis on the activity and growth of probiotic bacteria in whey

Autori
Matijević, Bojan ; Lisak, Katarina ; Božanić, Rajka ; Tratnik, Ljubica

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

Izvornik
4th IDF Dairy Science and Technology Week. Programme, abstracts of oral presentation and posters / - : IDF, 2009, 95-95

Skup
4th IDF Dairy Science and Technology Week

Mjesto i datum
Rennes, Francuska, 20.04.2009. - 24.04.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
probiotics; whey; lactose hydrolysis; fermentation

Sažetak
Hydrolysis of lactose yields sugars that are sweeter and more readily fermented and digested by human digestive tract than glucose. The aim of the investigation presented is to test the impact of the lactose hydrolysis on the activity and growth of probiotic bacteria in whey. The hydrolysis of lactose is performed employing the enzyme β -D-galactosidase, obtained from the yeast Kluyveromyces marxianus var. lactis, at the temperature of 37 °C. After the lactose has been hydrolysed, the whey is inoculated with the monoculture of Lactobacillus acidophilus La-5 and the Bifidobacterium animalis subsp. lactis BB-12, while the fermentation is performed at the temperature of 37 °C. Fermentation was conducted until pH value 4.6 was reached. The whey fermentation is accompanied with titratible acidity, pH-value and the viable cells count. The fermentation of the whey with the monoculture of Lactobacillus acidophilus La-5 is shorter by 2 hours with lactose hydrolysis (around 12 hours), as compared to the fermentation with un-hydrolysed lactose (around 14 hours). More viable bacterial cells of Lactobacillus acidophilus La-5 are recorded by the end of the fermentation in the whey with hydrolysed lactose (log CFU mL-1 = 9.23), as compared to the un-hydrolysed one (log CFU mL-1 = 8, 86). Hydrolysis of lactose has no impact on the fermentation time of the whey with the monoculture of Bifidobacterium animalis subsp. lactis BB-12 (around 15.5 hours). The number of viable bacterial cells of Bifidobacterium animalis subsp. lactis BB-12 by the end of the fermentation in both wheys is approximately the same (around log CFU mL-1 = 9.38).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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