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The influence of the different initial probiotic bacteria concentration on sweet whey fermentation

Bojan Matijević orcid id orcid.org/0000-0002-1419-5609 ; Odjel prehrambene tehnologije Veleučilišta u Karlovcu
Katarina Lisak orcid id orcid.org/0000-0002-8465-5551
Rajka Božanić orcid id orcid.org/0000-0002-3387-0315
Ljubica Tratnik


Puni tekst: hrvatski pdf 473 Kb

str. 387-401

preuzimanja: 932

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Sažetak

Whey is nutritiously very high-quality secondary product from cheese making which is not used enough in human diet. When the fermentation is performed with probiotic bacteria it additionally increases its nutritional and health values. This research examines the influence of different amount of inoculum addition (2.5, 5 and 7.5 %) of monoculture Lactobacillus acidophilus La-5 or Bifidobacterium animalis subsp. lactis BB-12, on the course of fermentation of reconstitued sweet whey at 37 °C. During fermentation and 28 days of cool storage fermented whey pH value, titratable acidity and the viable cells count was monitored. Fermentation with 7.5 % inoculum of monoculture Lactobacillus acidophilus La-5 lasted the shortest (about 13.3 hours), while the fermentation with 2.5 % inoculum lasted the longest (about 15.5 hours). The viable cells count of Lactobacillus acidophilus La-5 cells in all whey samples has increased during fermentation for about 1.3 log CFU/mL and at the end of fermentation was about 8.5 log CFU/mL. Whey fermentation with 7.5 % added inoculum of monoculture Bifidobacterium animalis subsp. lactis BB-12 showed no difference in duration time in comparison to whey fermentation with 2.5 % inoculum addition. The viable cells count of Bifidobacterium animalis subsp. lactis BB-12 has increased during fermentation for about 0.9 log CFU/mL and at the end of fermentation was about 8.7 log CFU/mL. The amount of inoculum had no influence on survival of probiotic bacteria in fermented whey regardless of monoculture used.

Ključne riječi

whey, probiotics, inoculum, fermentation, survival

Hrčak ID:

30639

URI

https://hrcak.srce.hr/30639

Podaci na drugim jezicima: hrvatski

Posjeta: 1.941 *