Improvement of production performance of functional fermented whey-based beverage

Abstract

The aim of this study was improvement of the performances for the production of whey-based beverages with highly productive strains of Lactobacillus. Individual or mixed culture containing Lactobacillus helveticus ATCC 15009, Lactobacillus delbrueckii ssp. lactis NRRL B-4525 and Streptococcus thermophilus S3 were studied. The scientific hypothesis was that production performances, especially aroma and viable cell count, are positively affected by the strains combination and temperature. Based on the results, beverages obtained by mixed cultures Lb. helveticus ATCC 15009 - S. thermophilus S3 and Lb. delbrueckii ssp. lactis - S. thermophilus S3 had higher aroma values than beverages obtained by individual strains. The symbiosis of tested strains has positive impact on the aroma of produced beverage. In addition, the temperature has significant influence on cell viability during the storage and fermentation dynamic. The beverages produced by mixed cultures Lb. helveticus ATCC 15009 - S. thermophilus S3 and Lb. delbrueckii ssp. lactis - S. thermophilus S3 at 42 oC achieved higher storage stability (19 to 22 days) than beverages produced at 37?C and 45?C (13 to 19 days). Subsequently, at 42 ?C fermentation time for both mixed cultures was 1.5 h shorter, compared to the time achieved at 37?C.

Fermented probiotic beverages based on acid whey

“…Although this temperature is not optimal for probiotic bacteria (optimum temperature for Bifi dobacterium is 37-41°C and for L. acidophilus -35-40°C), their growth may occur at temperature up to 45°C (Gomes and Malcata, 1999). Temperature of 42°C enables the acceleration of the fermentation process and it leads to the reduction of titratable acidity of the product (Bulatović et al, 2014). After fermentation, the beverages were cooled to temperature of 5 ±1°C and stored under refrigerated conditions by period of 21 days.…”

Quality of fermented probiotic beverages made from frozen acid whey and milk during refrigerated storage

“…Istotne jest jednak nie tylko osiągnięcie pożądanych cech sensorycznych, ale także ich stabilność w czasie chłodniczego przechowywania produktu [4]. Tę stabilność uzyskano w otrzymanych napojach.…”

Quality of fermented whey beverage with milk

“…imaju uticaj na imuni, kardiovaskularni, nervni i gastrointestinalni sistem, kao i osećaj sitosti. Shodno tome, surutka se može smatrati vrednim nusproizvodom mlekarske industrije sa širo-kom primenom u prehrambenoj i farmaceutskoj industriji [3][4][5].…”