Studies on whey fermentation using lactic acid bacteria L. acidophilus and L. bulgaricus

Abstract

The fermentation process of acid curd whey using pure cultures of L bulgaricus and L aciabphilus was investigated. The influence of the starter culture amount on the acidification rate in the fermentation was specified, the biological value of fermented and fermented-ammoniated curd whey was determined, and the ability of fermented whey to prevent the injurious effect of Bac. mesenthericus on the wheat bread quality was examined. Acid curd whey was fermented up to a titratable acidity of 19.8-21.6 g lactic acidkg whey using L aciabphylus and L. bulgaricus. Mathematical equations were developed on the basis of experimental data to calculate the titratable acidity (A) as a function of fermentation time (.t) and temperature (r). Fermentation and fermentation-ammoniation processes increase the biological value of whey (the content of the vitamins B1. B2. 8 6 . PP and the free amino acids increase). A new dry fodder BIOLAKTS was developed from fermented curd whey and was recommended for use in veterinary medicine. The fermentation-ammoniation process of curd whey was carried out by adding calculated amounts of non-protein nitrogen m O H to increase the total protein equivalent and to achieve mutual proportions of protein and lactose 1: 1.4. as in skimmed milk. Fermented-ammoniated curd whey was used to obtain a skimmed milk substitute. A dry flour lactic acid concentrate (FLC) was created as a mixture of high quality wheat flour and evaporated fermented whey in established ratios. As our experiments prove, it can be used as an additive in bread-making to prevent the spoiling of wheat bread by Bac. mesenthericus.

Growth and survival of probiotic bacteria in reconstituted whey

“…Therefore inulin addition had a negligible influence on the dynamics of pH decrease. The quickest pH decrease was observed in samples with the La-5 probiotic strain, as suggested in the literature [13], while Lc-01 had the slowest decrease. Also, samples inoculated with La-5 had the lowest pH values after 24 h of fermentation (Fig.…”

Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium

“…Beverage manufacture through lactic fermentations that can provide desirable sensory profiles and health benefits has been considered an alternative to add value to whey (Salminem et al. 1991; Skudra et al. 1998; Drgalić et al.…”

Influence of Starter Culture on Flavor and Headspace Volatile Profiles of Fermented Whey and Whey Produced from Fermented Milk

“…Considerable effort has been devoted over several decades to finding the least costly method of disposal of liquid whey and to identify new outlets for whey utilization, preventing the loss of potentially valuable nutrients and reducing environmental pollution (Gonzá lez-Martínez et al, 2002). Manufacture of beverages through lactic or alcoholic fermentations that can provide desirable sensory properties has been considered an option to add value to whey (Salminen et al, 1991;Skudra et al, 1998). Lactic fermentations of whey typically use conventional starter organisms or probiotic strains, whereas alcoholic fermentations commonly use Kluyveromyces yeast strains (Mawson, 2003).…”