The activity of probiotic bacteria in different types of cheese wheys
2013
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Конференцијски прилог (Објављена верзија)
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In recent years, the increasing demand for various types of cheese has resulted in making a large amount of whey which is, despite a significant nutritional value, still insufficiently applied in the daily human diet. As the chemical composition of whey can vary depending on the quality and type of milk, the type of whey (acid or sweet) and the cheese processing, the aim of this study was to evaluate the activity of ten probiotic bacteria in different types of cheese wheys. Inoculated samples were fermented at 42°C for 24h and pH and titratable acidity (0SH) were evaluated after 6 and 24h. After 6h of incubation all tested isolates showed a better activity in the liquid goat whey than in other types of wheys used in this study. A considerable difference in the activity was noticed in samples inoculated with species Lactobacillus reuteri, Lactobacillus
johnsonii, Bifidobacterium bifidum and Propionibacterium freudenreichii ssp. shermanii, which indicates that the composition of the goa...t whey is particularly suitable for the growth of these species of probiotic bacteria. Generally, it can be concluded that all types of wheys have the potential to support the growth of probiotic bacteria which gives the possibility for producing functional fermented beverages.
Кључне речи:
probiotic bacteria / cheese wheys / fermented beveragesИзвор:
X SIMPOZIJUM «SAVREMENE TEHNOLOGIJE I PRIVREDNI RAZVOJ», 2013, 62-Издавач:
- Технолошки факултет, Лесковац
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 - CONF AU - Vukašinović-Sekulić, Maja AU - Mojović, Ljiljana AU - Rakin, Marica AU - Bulatović, Maja AU - Tasić, Žaklina PY - 2013 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6200 AB - In recent years, the increasing demand for various types of cheese has resulted in making a large amount of whey which is, despite a significant nutritional value, still insufficiently applied in the daily human diet. As the chemical composition of whey can vary depending on the quality and type of milk, the type of whey (acid or sweet) and the cheese processing, the aim of this study was to evaluate the activity of ten probiotic bacteria in different types of cheese wheys. Inoculated samples were fermented at 42°C for 24h and pH and titratable acidity (0SH) were evaluated after 6 and 24h. After 6h of incubation all tested isolates showed a better activity in the liquid goat whey than in other types of wheys used in this study. A considerable difference in the activity was noticed in samples inoculated with species Lactobacillus reuteri, Lactobacillus johnsonii, Bifidobacterium bifidum and Propionibacterium freudenreichii ssp. shermanii, which indicates that the composition of the goat whey is particularly suitable for the growth of these species of probiotic bacteria. Generally, it can be concluded that all types of wheys have the potential to support the growth of probiotic bacteria which gives the possibility for producing functional fermented beverages. PB - Технолошки факултет, Лесковац C3 - X SIMPOZIJUM «SAVREMENE TEHNOLOGIJE I PRIVREDNI RAZVOJ» T1 - The activity of probiotic bacteria in different types of cheese wheys SP - 62 UR - https://hdl.handle.net/21.15107/rcub_technorep_6200 ER -
@conference{ author = "Vukašinović-Sekulić, Maja and Mojović, Ljiljana and Rakin, Marica and Bulatović, Maja and Tasić, Žaklina", year = "2013", abstract = "In recent years, the increasing demand for various types of cheese has resulted in making a large amount of whey which is, despite a significant nutritional value, still insufficiently applied in the daily human diet. As the chemical composition of whey can vary depending on the quality and type of milk, the type of whey (acid or sweet) and the cheese processing, the aim of this study was to evaluate the activity of ten probiotic bacteria in different types of cheese wheys. Inoculated samples were fermented at 42°C for 24h and pH and titratable acidity (0SH) were evaluated after 6 and 24h. After 6h of incubation all tested isolates showed a better activity in the liquid goat whey than in other types of wheys used in this study. A considerable difference in the activity was noticed in samples inoculated with species Lactobacillus reuteri, Lactobacillus johnsonii, Bifidobacterium bifidum and Propionibacterium freudenreichii ssp. shermanii, which indicates that the composition of the goat whey is particularly suitable for the growth of these species of probiotic bacteria. Generally, it can be concluded that all types of wheys have the potential to support the growth of probiotic bacteria which gives the possibility for producing functional fermented beverages.", publisher = "Технолошки факултет, Лесковац", journal = "X SIMPOZIJUM «SAVREMENE TEHNOLOGIJE I PRIVREDNI RAZVOJ»", title = "The activity of probiotic bacteria in different types of cheese wheys", pages = "62", url = "https://hdl.handle.net/21.15107/rcub_technorep_6200" }
Vukašinović-Sekulić, M., Mojović, L., Rakin, M., Bulatović, M.,& Tasić, Ž.. (2013). The activity of probiotic bacteria in different types of cheese wheys. in X SIMPOZIJUM «SAVREMENE TEHNOLOGIJE I PRIVREDNI RAZVOJ» Технолошки факултет, Лесковац., 62. https://hdl.handle.net/21.15107/rcub_technorep_6200
Vukašinović-Sekulić M, Mojović L, Rakin M, Bulatović M, Tasić Ž. The activity of probiotic bacteria in different types of cheese wheys. in X SIMPOZIJUM «SAVREMENE TEHNOLOGIJE I PRIVREDNI RAZVOJ». 2013;:62. https://hdl.handle.net/21.15107/rcub_technorep_6200 .
Vukašinović-Sekulić, Maja, Mojović, Ljiljana, Rakin, Marica, Bulatović, Maja, Tasić, Žaklina, "The activity of probiotic bacteria in different types of cheese wheys" in X SIMPOZIJUM «SAVREMENE TEHNOLOGIJE I PRIVREDNI RAZVOJ» (2013):62, https://hdl.handle.net/21.15107/rcub_technorep_6200 .