Selection of Lactobacillus Strains for Functional Whey-Based Beverage Production
2012
Аутори
Bulatović, Maja Lj.Rakin, Marica B.
Mojović, Ljiljana V.
Nikolić, Svetlana B.
Vukašinović Sekulić, Maja S.
Đukić Vuković, Aleksandra P.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 parameters such as
fermentation time, titratable acidity, cell number and sensory characteristics. The strains showed remarkable differences in cell number
and sensory properties, which were particularly useful in the selection. Based on the obtained results, the strains Lb. casei ssp. casei
ATCC 27139 and Lb. johnsonii NRRL B-2178 are good candidates for the beverage production. These strains are rather similar in
terms of beverage production ability, but strain Lb. johnsonii NRRL ...B-2178 is a top candidate for functional whey based beverage
production. This strain attained titratable acidity of 9.2 °SH after 10 h of fermentation, appropriate odor and cell number of 6.8 log
(CFU mL-1).
Кључне речи:
Whey / functional beverages / probiotics / Lactobacillus / fermentationИзвор:
Journal of Food Science and Engineering, 2012, 2, 705-711Издавач:
- David Publishing
Финансирање / пројекти:
- Производња млечне киселине и пробиотика на отпадним производима прехрамбене и агро-индустрије (RS-MESTD-Technological Development (TD or TR)-31017)
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Bulatović, Maja Lj. AU - Rakin, Marica B. AU - Mojović, Ljiljana V. AU - Nikolić, Svetlana B. AU - Vukašinović Sekulić, Maja S. AU - Đukić Vuković, Aleksandra P. PY - 2012 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7012 AB - 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 parameters such as fermentation time, titratable acidity, cell number and sensory characteristics. The strains showed remarkable differences in cell number and sensory properties, which were particularly useful in the selection. Based on the obtained results, the strains Lb. casei ssp. casei ATCC 27139 and Lb. johnsonii NRRL B-2178 are good candidates for the beverage production. These strains are rather similar in terms of beverage production ability, but strain Lb. johnsonii NRRL B-2178 is a top candidate for functional whey based beverage production. This strain attained titratable acidity of 9.2 °SH after 10 h of fermentation, appropriate odor and cell number of 6.8 log (CFU mL-1). PB - David Publishing T2 - Journal of Food Science and Engineering T1 - Selection of Lactobacillus Strains for Functional Whey-Based Beverage Production EP - 711 SP - 705 VL - 2 DO - 10.17265/2159-5828/2012.12.006 ER -
@article{ author = "Bulatović, Maja Lj. and Rakin, Marica B. and Mojović, Ljiljana V. and Nikolić, Svetlana B. and Vukašinović Sekulić, Maja S. and Đukić Vuković, Aleksandra P.", year = "2012", 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 parameters such as fermentation time, titratable acidity, cell number and sensory characteristics. The strains showed remarkable differences in cell number and sensory properties, which were particularly useful in the selection. Based on the obtained results, the strains Lb. casei ssp. casei ATCC 27139 and Lb. johnsonii NRRL B-2178 are good candidates for the beverage production. These strains are rather similar in terms of beverage production ability, but strain Lb. johnsonii NRRL B-2178 is a top candidate for functional whey based beverage production. This strain attained titratable acidity of 9.2 °SH after 10 h of fermentation, appropriate odor and cell number of 6.8 log (CFU mL-1).", publisher = "David Publishing", journal = "Journal of Food Science and Engineering", title = "Selection of Lactobacillus Strains for Functional Whey-Based Beverage Production", pages = "711-705", volume = "2", doi = "10.17265/2159-5828/2012.12.006" }
Bulatović, M. Lj., Rakin, M. B., Mojović, L. V., Nikolić, S. B., Vukašinović Sekulić, M. S.,& Đukić Vuković, A. P.. (2012). Selection of Lactobacillus Strains for Functional Whey-Based Beverage Production. in Journal of Food Science and Engineering David Publishing., 2, 705-711. https://doi.org/10.17265/2159-5828/2012.12.006
Bulatović ML, Rakin MB, Mojović LV, Nikolić SB, Vukašinović Sekulić MS, Đukić Vuković AP. Selection of Lactobacillus Strains for Functional Whey-Based Beverage Production. in Journal of Food Science and Engineering. 2012;2:705-711. doi:10.17265/2159-5828/2012.12.006 .
Bulatović, Maja Lj., Rakin, Marica B., Mojović, Ljiljana V., Nikolić, Svetlana B., Vukašinović Sekulić, Maja S., Đukić Vuković, Aleksandra P., "Selection of Lactobacillus Strains for Functional Whey-Based Beverage Production" in Journal of Food Science and Engineering, 2 (2012):705-711, https://doi.org/10.17265/2159-5828/2012.12.006 . .