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.
TY - CONF
AU - Bulatović, Maja
AU - Rakin, Marica
AU - Mojović, Ljiljana
AU - Nikolić, S.B.
AU - Vukašinović-Sekulić, Maja
AU - Djukić-Vuković, Aleksandra
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 - 6th Central European Congress on Food, CEFood 2012
C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food
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 and Rakin, Marica and Mojović, Ljiljana and Nikolić, S.B. and Vukašinović-Sekulić, Maja and Djukić-Vuković, Aleksandra",
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 = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
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., Rakin, M., Mojović, L., Nikolić, S.B., Vukašinović-Sekulić, M.,& Djukić-Vuković, A.. (2012). Selection of Lactobacillus strains for functional whey-based beverage production. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1099-1104.
https://hdl.handle.net/21.15107/rcub_technorep_2011
Bulatović M, Rakin M, Mojović L, Nikolić S, Vukašinović-Sekulić M, Djukić-Vuković A. Selection of Lactobacillus strains for functional whey-based beverage production. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1099-1104.
https://hdl.handle.net/21.15107/rcub_technorep_2011 .
Bulatović, Maja, Rakin, Marica, Mojović, Ljiljana, Nikolić, S.B., Vukašinović-Sekulić, Maja, Djukić-Vuković, Aleksandra, "Selection of Lactobacillus strains for functional whey-based beverage production" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1099-1104,
https://hdl.handle.net/21.15107/rcub_technorep_2011 .
