Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains

Abstract

Reconstituted goat whey was fermented with the starter Streptococcus thermophilus TA‐40 in co‐culture with four probiotic adjuncts (independent treatments): Lactobacillus casei BGP93 (T1), Lactobacillus paracasei BGP1 (T2), Lb. paracasei LPC37 (T3) and Lactobacillus rhamnosus LR32 (T4). Lactobacillus populations were higher than 7 log cfu/mL after fermentation and storage. Proteolysis increased significantly (P < 0.05) during fermentation in all trials. Relative amount of low‐molecular‐weight protein fractions (<6.5 kDa) increased in goat whey trials with T1, T3 and T4 during fermentation and storage. The goat whey powder was considered a potential substrate for starter and probiotic cultures, which raised the opportunities to upgrade this by‐product into a functional food.

Influence of co-cultures ofStreptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containingSyzygium cumini(L.) Skeels pulp

“…The strain L. casei BGP93, used in co-culture with S. thermophilus TA-40, have shown to result in proteolytic activity in goat whey-based beverages with inhibitory activity against angiotensin converting enzyme (ACE) in a previous study of our research group. 13 In another study, Santos and co-workers 16 veried that relative amount of low-molecular-weight protein fractions (<6.5 kDa) increased in reconstituted goat whey powder fermented with co-cultures of S. thermophilus TA-40 with L. casei BGP93 or L. rhamnosus LR32 stored for 7 days at 4 C; however, according to the authors, the pattern of degradation of goat whey proteins during storage differed between those trials, particularly for fractions of 50-90 kDa that only reduced in the TA-40 plus BGP3 trial. Solieri and co-workers 43 evaluated the proteolytic capacity of strains of L. casei PRA205 and L. rhamnosus PRA331 in fermented milk and observed the production of peptides, highlighting the specicity of each bacterial strain in the proteolysis prole, as shown in the present study.…”

“…Information on the main characteristics of the probiotic strains L. rhamnosus LR32 and L. casei BGP93 was summarized in another study. 16 The dairy bases were fermented at 43 AE 2 C until an acidity greater than 0.7 g/100 g lactic acid was obtained. Following fermentation, the pulp of S. cumini was added at 15 g/100 g.…”

“…Total solids (g/100 g) 20 AE 1 A 19.4 AE 0.9 A 19.6 AE 0.5 A Ash -FW (g/100 g) submitted to the fermentative process in milk-whey bases of cow 10 and goat 11 origin and also for both L. rhamnosus LR32 and L. casei BGP93 fermented in reconstituted goat whey powder, 16 all of them with S. thermophilus TA-40 as starter culture. Moreover, Santos and co-workers 16 veried that both co-cultures of L. rhamnosus LR32 or L. casei BGP93 with S. thermophilus were able to exert proteolytic activity on goat whey proteins during the fermentation process. According to the authors, proteinases and peptidases from starter and probiotic cultures are important to these microorganisms to obtain essential amino acids for their growth.…”

Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk

“…Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade (Ranadheera et al, 2019). Dairy products with goat milk have been developed, as for instance yogurt (Hadjimbei et al, 2020), 'dulce de leche' (Chaves et al, 2018), cheese (Shabbir et al, 2019;Özturk & Akin, 2018), cream cheese (Fangmeier et al, 2019) and fermented reconstituted whey (Santos et al, 2019).…”

Safety assessment of Streptococcus thermophilus IDCC 2201 used for product manufacturing in Korea

“…In particular, S . thermophilus has been used as a starter for dairy products because of rapid acidifying capacity during fermentation process (Naumenko et al., 2019; Santos et al., 2019). It has been also reported to exhibit several health‐beneficial effects such as growth inhibition of many pathogenic bacteria and strong adherence to the gastrointestinal tract (Braun et al., 2020; Iyer et al., 2010; Wu et al., 2014).…”