文章基本信息

标题：The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk
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作者：Horáčková Š. ; Sedláčková P. ; Sluková M. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2014
卷号：32
期号：6
页码：526-531
DOI：10.17221/214/2014-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli ( Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(–)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198.
关键词：Lactobacillus ; caseinomacropeptide; whey protein; malt; acetic acid; lactic acid