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标题：Development of healthy whey drink with Lactobacillus rhamnosus, Bifidobacterium bifidum and Propionibacterium freudenreichii subsp. shermanii
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作者：Maity, T.K. ; Kumar, Rakesh ; Misra, A.K. 等
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：2008
卷号：58
期号：4
页码：315-325
出版社：Hrvatska Mljekarska Udruga
摘要：Whey beverage was prepared by utilizing Lactobacillus rhamnosus NCDO 243, Bifidobacterium bifidum NCDO 2715 and Propionibacterium freudenreichii subsp. shermanii MTCC 1371 in order to make a fermented probiotic healthy drink. The product made with 4 % mixed culture (1:1:1) inoculated (initial count - lactobacilli 6.2 x 107 CFU/mL, bifidobacteria 5.4 x 107 CFU/mL, propionibacteria 3.9 x 107 CFU/mL) in deprotienized whey (4.6 % lactose, 0.62 % ash, 0.48 % fat and 0.5 % protein) adjusted to pH 6.4 and incubated at 37 °C for 8 h has a good technological and dietetic criteria required for a probiotic product. Total bacterial count, lactobacilli count, bifidobacteria count, propionibacteria count, titratable acidity, β-D galactosidase activity, concentration of lactic acid and sensory properties were monitored during storage period. The whey beverage fermented for 8 h and prepared with 4 % inoculum of mixed culture (1:1:1) met the probiotic criterion by maintaining each type of bacterial population at counts greater than 108 CFU/mL up to 10 days of storage period. The titratable acidity as well as sensory properties did not change appreciably during first 7 days of storage. At the end of 15 days of storage, slight acidification was detected, although the beverage still retained an acceptable flavour.
关键词：probiotic; whey; fermented beverage; antibacterial activity