Selection of Lactobacillus strains for functional whey-based beverage production
Nema prikaza
Autori
Bulatović, Maja Lj.Rakin, Marica B.
Mojović, Ljiljana V.
Nikolić, Svetlana B.
Vukašinović Sekulić, Maja S.
Đukić Vuković, Aleksandra P.
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
Fermentation / Functional beverages / Lactobacillus / Probiotics / WheyIzvor:
Proceedings of 6th Central European Congress on Food, CEFood Congress, Novi Sad, 23-26 May, 2012, 2012, 1099-1104Izdavač:
- Novi Sad : Institute of Food Technology
Finansiranje / projekti:
- Proizvodnja mlečne kiseline i probiotika na otpadnim proizvodima prehrambene i agro-industrije (RS-MESTD-Technological Development (TD or TR)-31017)
Institucija/grupa
Tehnološko-metalurški fakultetTY - CONF 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/123456789/2011 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. PB - Novi Sad : Institute of Food Technology C3 - Proceedings of 6th Central European Congress on Food, CEFood Congress, Novi Sad, 23-26 May, 2012 T1 - Selection of Lactobacillus strains for functional whey-based beverage production EP - 1104 SP - 1099 UR - https://hdl.handle.net/21.15107/rcub_technorep_2011 ER -
@conference{ 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.", publisher = "Novi Sad : Institute of Food Technology", journal = "Proceedings of 6th Central European Congress on Food, CEFood Congress, Novi Sad, 23-26 May, 2012", title = "Selection of Lactobacillus strains for functional whey-based beverage production", pages = "1104-1099", url = "https://hdl.handle.net/21.15107/rcub_technorep_2011" }
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 Proceedings of 6th Central European Congress on Food, CEFood Congress, Novi Sad, 23-26 May, 2012 Novi Sad : Institute of Food Technology., 1099-1104. https://hdl.handle.net/21.15107/rcub_technorep_2011
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 Proceedings of 6th Central European Congress on Food, CEFood Congress, Novi Sad, 23-26 May, 2012. 2012;:1099-1104. https://hdl.handle.net/21.15107/rcub_technorep_2011 .
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 Proceedings of 6th Central European Congress on Food, CEFood Congress, Novi Sad, 23-26 May, 2012 (2012):1099-1104, https://hdl.handle.net/21.15107/rcub_technorep_2011 .