engleski

Fermentation of whey enriched with whey protein concentrate by bifidobacteria

This research examines the influence of whey protein concentrate (WPC) on growth and activity of probiotic bacteria Bifidobacterium lactis BB-12 in reconstituted sweet whey and their survival during 28 days of cool storage. Fermentation was observed in whey with and without the addition of 1.5 and 3% of WPC, and it was performed at 37°C. Fermentation of whey enriched with 1.5% of WPC was about 0.5 hours shorter (≈ 14.5 hours) in comparison to whey without addition of WPC and with 3% of WPC addition of (≈ 15 hours). Whey enriched with WPC had slightly higher titratable acidity at the beginning and the end of fermentation, as well as during storage ; compared to whey without WPC addition. The lowest viable cells count was in whey enriched with 1.5% of WPC (log CFU×mL-1 = 9.16), while the highest viable cells count was in whey without the WPC addition (log CFU×mL-1 = 9.63). The addition of WPC did not influence on growth of probiotic bacteria Bifidobacterium lactis BB-12 in sweet reconstituted whey and their survival during 28 days of cool storage.

bifidobacteria; whey; whey protein concentrate

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