Original scientific paper
Development of healthy whey drink with Lactobacillus rhamnosus, Bifidobacterium bifidum and Propionibacterium freudenreichii subsp. shermanii
T.K. Maity
; West Bengal University of Animal and Fisheries Sciences, Mohanpur Campus, District - Nadia, West Bengal, India
Rakesh Kumar
A.K. Misra
Abstract
Whey beverage was prepared by utilizing Lactobacillus rhamnosus NCDO 243, Bifidobacterium bifidum NCDO 2715 and Propionibacterium freudenreichii subsp. shermanii MTCC 1371 in order to make a fermented probiotic healthy drink. The product made with 4 % mixed culture (1:1:1) inoculated (initial count - lactobacilli 6.2 x 107 CFU/mL, bifidobacteria 5.4 x 107 CFU/mL, propionibacteria 3.9 x 107 CFU/mL) in deprotienized whey (4.6 % lactose, 0.62 % ash, 0.48 % fat and 0.5 % protein) adjusted to pH 6.4 and incubated at 37 °C for 8 h has a good technological and dietetic criteria required for a probiotic product. Total bacterial count, lactobacilli count, bifidobacteria count, propionibacteria count, titratable acidity, β-D galactosidase activity, concentration of lactic acid and sensory properties were monitored during storage period. The whey beverage fermented for 8 h and prepared with 4 % inoculum of mixed culture (1:1:1) met the probiotic criterion by maintaining each type of bacterial population at counts greater than 108 CFU/mL up to 10 days of storage period. The titratable acidity as well as sensory properties did not change appreciably during first 7 days of storage. At the end of 15 days of storage, slight acidification was detected, although the beverage still retained an acceptable flavour.
Keywords
probiotic; whey; fermented beverage; antibacterial activity
Hrčak ID:
30635
URI
Publication date:
15.12.2008.
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