Original scientific paper
Whey - raw material for the production of baker starter-cultures
Jasna Mrvčić
orcid.org/0000-0001-8066-5851
; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia
Damir Stanzer
Dragana Božić
Vesna Stehlik-Tomas
Abstract
The possibility of production Lactic acid bacteria (LAB), which are suitable for breadmaking on whey was researched and compared to the results achieved in modified MRS medium. The growth and fermentation activities of Leuconostoc meseteroides L-3, Lactobacillus brevis L-62 and Lactobacillus plantarum L-73 were examined by monitoring lactic and acetic acid production in fermentation broth and in sourdough. Presented results show that deproteinized whey is suitable for LAB production. The best biomass yield (1,7 g/L) and lactic acid production (9,15 mg/mL) was achieved with L. plantarum L-73. Better flavour, elasticity and shelf life of bread made with whey-based starters compared to the classical yeast-monoculture based bread were determined by sensory analysis (DLG method).
Keywords
whey; Lactobacillus; starter; lactic acid
Hrčak ID:
23049
URI
Publication date:
14.5.2008.
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