Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria
In this research the application of bacterial strains Lactobacillus acidophilus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3 in the production of fermented probiotic beverages from milk permeate enriched with 10 % (v/v) whey retentate, was investigated. In the previous researches of p...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2009-03-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=52426 |
| _version_ | 1818893740979257344 |
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| author | Jagoda Šušković Slavko Kirin Stjepan Mahnet Jadranka Frece Jasna Beganović Josip Turk Andreja Leboš Pavunc |
| author_facet | Jagoda Šušković Slavko Kirin Stjepan Mahnet Jadranka Frece Jasna Beganović Josip Turk Andreja Leboš Pavunc |
| author_sort | Jagoda Šušković |
| collection | DOAJ |
| description | In this research the application of bacterial strains Lactobacillus acidophilus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3 in the production of fermented probiotic beverages from milk permeate enriched with 10 % (v/v) whey retentate, was investigated. In the previous researches of probiotic concept, probiotic properties of these three strains of lactic acid bacteria have been defined. At the end of controlled fermentation, probiotic strains have produced 7.4 g/L lactic acid, pH was decreased to 4.7, and number of live cells was around 108 CFU/mL. Number of viable count of probiotic bacteria, which were identified with RAPD (Random Amplified Polymorphic DNA)method, was maintained at around 107 CFU/mL during 28 days of the preservation at 4 °C. Furthermore, a spontaneous fermentation of milk permeate enriched with 10 % (v/v) of whey retentate was carried out and lactic acid bacteria present in these substrates were isolated. All of these bacterial strains have rapidly acidified the growth media and have shown antibacterial activity against chosen test-microorganisms, what are important properties of potential starter cultures for the fermentation of dairy products. The results of biochemical API analysis have identified isolated strains as Lactococcus lactis subsp. lactis and Lactobacillus helveticus. |
| first_indexed | 2024-12-19T18:17:25Z |
| format | Article |
| id | doaj.art-2e41c25b013b4380880817b400362ea2 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-12-19T18:17:25Z |
| publishDate | 2009-03-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-2e41c25b013b4380880817b400362ea22022-12-21T20:11:04ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252009-03-015911119Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteriaJagoda ŠuškovićSlavko KirinStjepan MahnetJadranka FreceJasna BeganovićJosip TurkAndreja Leboš PavuncIn this research the application of bacterial strains Lactobacillus acidophilus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3 in the production of fermented probiotic beverages from milk permeate enriched with 10 % (v/v) whey retentate, was investigated. In the previous researches of probiotic concept, probiotic properties of these three strains of lactic acid bacteria have been defined. At the end of controlled fermentation, probiotic strains have produced 7.4 g/L lactic acid, pH was decreased to 4.7, and number of live cells was around 108 CFU/mL. Number of viable count of probiotic bacteria, which were identified with RAPD (Random Amplified Polymorphic DNA)method, was maintained at around 107 CFU/mL during 28 days of the preservation at 4 °C. Furthermore, a spontaneous fermentation of milk permeate enriched with 10 % (v/v) of whey retentate was carried out and lactic acid bacteria present in these substrates were isolated. All of these bacterial strains have rapidly acidified the growth media and have shown antibacterial activity against chosen test-microorganisms, what are important properties of potential starter cultures for the fermentation of dairy products. The results of biochemical API analysis have identified isolated strains as Lactococcus lactis subsp. lactis and Lactobacillus helveticus.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=52426milk permeatewhey retentateprobiotic starter cultureRAPDantibacterial activity |
| spellingShingle | Jagoda Šušković Slavko Kirin Stjepan Mahnet Jadranka Frece Jasna Beganović Josip Turk Andreja Leboš Pavunc Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria Mljekarstvo milk permeate whey retentate probiotic starter culture RAPD antibacterial activity |
| title | Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria |
| title_full | Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria |
| title_fullStr | Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria |
| title_full_unstemmed | Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria |
| title_short | Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria |
| title_sort | production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria |
| topic | milk permeate whey retentate probiotic starter culture RAPD antibacterial activity |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=52426 |
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