2021
DOI: 10.17582/journal.aavs/2022/10.1.114.119
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Examination of Titratable Acidity, pH, Total Lactic Acid Bacteria and Sensory Properties in Whey Fermented with Probiotic Pediococcus acidilactic BK01

Abstract: This study aimed to determine the influence of the fermentation period on titratable acidity, pH, total lactic acid bacteria, and sensory properties in fermented whey with the addition of Pediococcus acidilactici BK01 as a probiotic. Whey was obtained as a by-product of processing cheese from Etawa crossbreed goat milk. The whey fermentation period was 10, 12, 14, 16, 18, and 20 hours. Based on the results, the fermentation period significantly (P<0.05) decreased pH and increased total lactic acid bacteria and… Show more

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Cited by 11 publications
(12 citation statements)
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“…The survivability of probiotics in meals is affected by the food matrix's consistency, the food matrix's acidity, and the interaction between the probiotic and starter culture (Mishra and Mishra 2013). Pediococcus acidilactici BK01 was inoculated into fermented whey to obtain 8.87×10 9 LAB (Melia et al 2021). Probiotics help prevent, treat, and improve health (Siciliano et al 2021).…”
Section: Total Lactic Acid Bacterial Coloniesmentioning
confidence: 99%
“…The survivability of probiotics in meals is affected by the food matrix's consistency, the food matrix's acidity, and the interaction between the probiotic and starter culture (Mishra and Mishra 2013). Pediococcus acidilactici BK01 was inoculated into fermented whey to obtain 8.87×10 9 LAB (Melia et al 2021). Probiotics help prevent, treat, and improve health (Siciliano et al 2021).…”
Section: Total Lactic Acid Bacterial Coloniesmentioning
confidence: 99%
“…The pH of the research results is lower than that of fermented whey products with Pediococcus acidilactici (Melia et al 2021) but higher than the study of Susmiati et al (2022), namely pH 3.57 -4.23, where fermented milk L. pentosus HBUAS53657 was made from buffalo milk. On the other hand, the pH in this study is almost the same as that of yogurt using Lactobacillus plantarum strain 1.1623, which is 4.85-5.51 (Riftyan et al 2022).…”
Section: Discussionmentioning
confidence: 58%
“…The evaluation of titrable acidity (0.69-1.81) in Yoghurt similar. 14 Find out titratable acidity an increase with decreasing pH value. 13 this is the similar results are found also.…”
Section: Titratable Aciditymentioning
confidence: 99%