Original scientific paper
The influence of whey protein concentrate on growth and survival of probiotic bacteria in whey
Bojan Matijević
orcid.org/0000-0002-1419-5609
Rajka Božanić
orcid.org/0000-0002-3387-0315
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Ljubica Tratnik
Irena Jeličić
orcid.org/0000-0002-4322-2266
Abstract
This research examines the influence of whey protein concentrate addition (WPC) on growth and activity of probiotic species Lactobacilus acidophilus La-5 and Bifidobacterium animalis subsp. lactis BB-12 in sweet reconstituted whey and their survival during 28 days of fermented whey cold storage (4 °C). The fermentation of whey at 37º C with and without 1.5 and 3% of WPC addition has been observed. Fermentation of whey with Lactobacillus acidophilus La-5 to which 3% WPC was added, was about an hour shorter (~14 hours ) compared to the fermentation of whey without WPC addition (~15 hours ). The viable cells count of Lactobacilus acidophilus La-5 was better in whey with 3% of WPC addition (Δlog CFU/mL = 2.1 ) compared to whey without WPC addition (Δlog CFU/mL = 1.7 ). Addition of whey protein concentrate did not influence significantly on growth of Bifidobacterium animalis subsp. lactis BB-12 in whey, and also it did not influence the survival of both probiotic species during 28 days of cool storage (at 4 °C). Whey enriched with WPC had slightly higher titratable acidity during fermentation and storage compared to whey without WPC addition.
Keywords
whey protein concentrate; fermentation; whey; probiotic bacteria
Hrčak ID:
26105
URI
Publication date:
25.8.2008.
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