engleski

Whey – raw material for production of functional drink

Whey is the by-product of the milk industry, and it is made during the production of cheese from any kind of milk after coagulation process. Numerous studies have pointed to the special influence of whey proteins on the immune system. This paper investigated microbiological correctness of whey, as a raw material suitable for the preparation of functional fermented beverages. The presence of potential bacterial pathogens in whey was tested. Samples were inoculated on certain media for isolation and identification of bacteria. Functional probiotic beverage was produced, by the inoculation of probiotic culture Lactobacillus rhamnosus LGG into whey. Biochemical and microbiological analysis were carried out, and the lactic acid bacteria were isolated and their antimicrobial effect on some test microorganisms was tested using turbidimetric method in microplates. Results showed that the total number of microorganisms in whey is 104 CFU/mL. Naturally present lactic acid bacteria were isolated in the number of 104 CFU/mL, and the yeast Trichosporon mucoides in a small number of 40 CFU/mL, as a possible contamination from the air, while pathogenic species were not proven. The results of biochemical API - tests have shown that it is the same strain of lactic acid bacteria, which was identified as Lactococcus lactis subsp. lactis. Bacterial isolate has shown antibacterial activity. The research results showed that whey is microbiologically correct, and it is an ideal raw material for obtaining a functional beverage. Bacterial strain identified by API - test showed a distinct antibacterial activity, which is one of the desirable properties of starter cultures.

raw material; functional drink; lactic acid bacteria; starter cultures

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