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Impact of enzymatic hydrolyzed lactose on fermentation and growth of probiotic bacteria in whey

Bojan Matijević   ORCID icon orcid.org/0000-0002-1419-5609 ; Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, Karlovac, Croatia
Katarina Lisak   ORCID icon orcid.org/0000-0002-8465-5551
Rajka Božanić   ORCID icon orcid.org/0000-0002-3387-0315
Ljubica Tratnik

Puni tekst: engleski, pdf (579 KB) str. 154-160 preuzimanja: 1.840* citiraj
APA 6th Edition
Matijević, B., Lisak, K., Božanić, R. i Tratnik, Lj. (2011). Impact of enzymatic hydrolyzed lactose on fermentation and growth of probiotic bacteria in whey. Mljekarstvo, 61 (2), 154-160. Preuzeto s https://hrcak.srce.hr/69097
MLA 8th Edition
Matijević, Bojan, et al. "Impact of enzymatic hydrolyzed lactose on fermentation and growth of probiotic bacteria in whey." Mljekarstvo, vol. 61, br. 2, 2011, str. 154-160. https://hrcak.srce.hr/69097. Citirano 16.11.2019.
Chicago 17th Edition
Matijević, Bojan, Katarina Lisak, Rajka Božanić i Ljubica Tratnik. "Impact of enzymatic hydrolyzed lactose on fermentation and growth of probiotic bacteria in whey." Mljekarstvo 61, br. 2 (2011): 154-160. https://hrcak.srce.hr/69097
Harvard
Matijević, B., et al. (2011). 'Impact of enzymatic hydrolyzed lactose on fermentation and growth of probiotic bacteria in whey', Mljekarstvo, 61(2), str. 154-160. Preuzeto s: https://hrcak.srce.hr/69097 (Datum pristupa: 16.11.2019.)
Vancouver
Matijević B, Lisak K, Božanić R, Tratnik Lj. Impact of enzymatic hydrolyzed lactose on fermentation and growth of probiotic bacteria in whey. Mljekarstvo [Internet]. 2011 [pristupljeno 16.11.2019.];61(2):154-160. Dostupno na: https://hrcak.srce.hr/69097
IEEE
B. Matijević, K. Lisak, R. Božanić i Lj. Tratnik, "Impact of enzymatic hydrolyzed lactose on fermentation and growth of probiotic bacteria in whey", Mljekarstvo, vol.61, br. 2, str. 154-160, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/69097. [Citirano: 16.11.2019.]

Sažetak
Taking in consideration the long time for whey fermentation using probiotic bacteria, the aim of this research was to determine if prior enzymatic hydrolysis of lactose influences microbial activities of Lactobacillus acidophilus La-5 or Bifidobacterium animalis subsp. lactis BB-12 in reconstituted sweet whey. During fermentation (at 37 °C), pH-value and viable cell counts were monitored. The fermented samples were sensory profiled. Lactose hydrolysis shortened the fermentation time of Lactobacillus acidophilus La-5 by 2 h, and viable cell count at the end of fermentation time was greater in hydrolyzed whey sample (~9.45 log10 CFU/mL) when compared with the control sample (~8.91 log10 CFU/mL). In contrast, lactose hydrolysis in whey did not enhance the activity of Bifidobacterium animalis subsp. lactis BB-12. Lactose hydrolysis had slightly influence on sensory score of fermented samples, probably due to sweetness that masked the acidic taste of the product.

Ključne riječi
bifidobacteria; fermentation; lactose hydrolysis; lactobacilli; whey

Hrčak ID: 69097

URI
https://hrcak.srce.hr/69097

[hrvatski]

Posjeta: 2.256 *