2012
DOI: 10.17265/2159-5828/2012.12.006
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Maja Lj. Bulatović, Marica B. Rakin, Ljiljana V. Mojović, Svetlana B. Nikolić, Maja S. Vukašinović Sekulić, Aleksandra P. Đukić Vuković

Abstract: The aim of this study was selection of appropriate Lactobacillus strains for production of functional whey-based beverage. Sixteen strains of different species of Lactobacillus genera were studied and their abilities to carry out fast production of the beverage with satisfactory fermentation parameters were assessed. Preliminary screening was performed by evaluating volumetric productivity of tested strains after 24 h of the fermentation. Further selection was based on determining beverage production parameter…

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