The main objectives of the paper were to study the effects of nutrient supplementation of cows' whey on the growth and viability of the probiotic microorganism Lactobacillus johnsonii NRRL B-2178. Because of the short lifespan of probiotics, this study was aimed at the evaluation of the contribution of nutrients in the improvement of growth and viability of the microorganism for the purpose of its further application in the formulation of whey-based beverages. A maximal cell growth of 8.70 log(10) cfu mL(-1) and viability of less than 5 days were achieved during the fermentation of whey supplemented with yeast extract (3.0%) and inulin (1.0%), including the synergistic effect of temperature 39 degrees C. Elimination of inulin from the fermentation process reduced the viable cell count by 0.2 log(10) cfu mL(-1), but the addition of 1.0% inulin after fermentation extended the viability of Lb. johnsonii NRRL B-2178 by 10 days.
TY - JOUR
AU - Bulatović, Maja
AU - Rakin, Marica
AU - Vukašinović-Sekulić, Maja
AU - Mojović, Ljiljana
AU - Krunić, Tanja
PY - 2014
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2804
AB - The main objectives of the paper were to study the effects of nutrient supplementation of cows' whey on the growth and viability of the probiotic microorganism Lactobacillus johnsonii NRRL B-2178. Because of the short lifespan of probiotics, this study was aimed at the evaluation of the contribution of nutrients in the improvement of growth and viability of the microorganism for the purpose of its further application in the formulation of whey-based beverages. A maximal cell growth of 8.70 log(10) cfu mL(-1) and viability of less than 5 days were achieved during the fermentation of whey supplemented with yeast extract (3.0%) and inulin (1.0%), including the synergistic effect of temperature 39 degrees C. Elimination of inulin from the fermentation process reduced the viable cell count by 0.2 log(10) cfu mL(-1), but the addition of 1.0% inulin after fermentation extended the viability of Lb. johnsonii NRRL B-2178 by 10 days.
PB - Elsevier Sci Ltd, Oxford
T2 - International Dairy Journal
T1 - Effect of nutrient supplements on growth and viability of Lactobacillus johnsonii NRRL B-2178 in whey
EP - 115
IS - 1
SP - 109
VL - 34
DO - 10.1016/j.idairyj.2013.07.014
ER -
@article{
author = "Bulatović, Maja and Rakin, Marica and Vukašinović-Sekulić, Maja and Mojović, Ljiljana and Krunić, Tanja",
year = "2014",
abstract = "The main objectives of the paper were to study the effects of nutrient supplementation of cows' whey on the growth and viability of the probiotic microorganism Lactobacillus johnsonii NRRL B-2178. Because of the short lifespan of probiotics, this study was aimed at the evaluation of the contribution of nutrients in the improvement of growth and viability of the microorganism for the purpose of its further application in the formulation of whey-based beverages. A maximal cell growth of 8.70 log(10) cfu mL(-1) and viability of less than 5 days were achieved during the fermentation of whey supplemented with yeast extract (3.0%) and inulin (1.0%), including the synergistic effect of temperature 39 degrees C. Elimination of inulin from the fermentation process reduced the viable cell count by 0.2 log(10) cfu mL(-1), but the addition of 1.0% inulin after fermentation extended the viability of Lb. johnsonii NRRL B-2178 by 10 days.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Dairy Journal",
title = "Effect of nutrient supplements on growth and viability of Lactobacillus johnsonii NRRL B-2178 in whey",
pages = "115-109",
number = "1",
volume = "34",
doi = "10.1016/j.idairyj.2013.07.014"
}
Bulatović, M., Rakin, M., Vukašinović-Sekulić, M., Mojović, L.,& Krunić, T.. (2014). Effect of nutrient supplements on growth and viability of Lactobacillus johnsonii NRRL B-2178 in whey. in International Dairy Journal
Elsevier Sci Ltd, Oxford., 34(1), 109-115.
https://doi.org/10.1016/j.idairyj.2013.07.014
Bulatović M, Rakin M, Vukašinović-Sekulić M, Mojović L, Krunić T. Effect of nutrient supplements on growth and viability of Lactobacillus johnsonii NRRL B-2178 in whey. in International Dairy Journal. 2014;34(1):109-115.
doi:10.1016/j.idairyj.2013.07.014 .
Bulatović, Maja, Rakin, Marica, Vukašinović-Sekulić, Maja, Mojović, Ljiljana, Krunić, Tanja, "Effect of nutrient supplements on growth and viability of Lactobacillus johnsonii NRRL B-2178 in whey" in International Dairy Journal, 34, no. 1 (2014):109-115,
https://doi.org/10.1016/j.idairyj.2013.07.014 . .
