Original scientific paper
Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria
Andreja Leboš Pavunc
Josip Turk
Jasna Beganović
Jadranka Frece
Stjepan Mahnet
Slavko Kirin
Jagoda Šušković
orcid.org/0000-0003-1711-316X
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Abstract
In this research the application of bacterial strains Lactobacillus acidophilus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3 in the production of fermented probiotic beverages from milk permeate enriched with 10 % (v/v) whey retentate, was investigated. In the previous researches of probiotic concept, probiotic properties of these three strains of lactic acid bacteria have been defined. At the end of controlled fermentation, probiotic strains have produced 7.4 g/L lactic acid, pH was decreased to 4.7, and number of live cells was around 108 CFU/mL. Number of viable count of probiotic bacteria, which were identified with RAPD (Random Amplified Polymorphic DNA)method, was maintained at around 107 CFU/mL during 28 days of the preservation at 4 °C. Furthermore, a spontaneous fermentation of milk permeate enriched with 10 % (v/v) of whey retentate was carried out and lactic acid bacteria present in these substrates were isolated. All of these bacterial strains have rapidly acidified the growth media and have shown antibacterial activity against chosen test-microorganisms, what are important properties of potential starter cultures for the fermentation of dairy products. The results of biochemical API analysis have identified isolated strains as Lactococcus lactis subsp. lactis and Lactobacillus helveticus.
Keywords
milk permeate; whey retentate; probiotic starter culture; RAPD; antibacterial activity
Hrčak ID:
32934
URI
Publication date:
3.3.2009.
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