Growth of ABT-5 bacteria culture in whey supplemented with whey protein concentrate

• Main Authors: Bojan Matijević, Rajka Božanić, Ljubica Tratnik
• Format: Article
• Language: English
• Published: Croatian Dairy Union 2010-09-01
• Series: Mljekarstvo
• Subjects: Lactobacillus acidophilus; Bifidobacterium spp.; Streptococcus thermophilus; whey protein concentrate; whey
• Online Access: http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=89047

The objective of this research was to decrease the duration of whey fermentation and to analyze the impact of whey protein concentrates (WPC) addition on growth and activity as well as on survival of mixed ABT-5 culture bacteria (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus) during 28 days of fermented whey cold storage (5 °C). Whey fermentation was observed at 37 °C with and without 1.5 and 3 % WPC addition. Whey fermentation with mixed ABT-5 bacterial culture took about 6.5 hours, and WPC did not affect the fermentation dynamics, regardless of the added amount. The viable cell count of Lactobacillus acidophilus was higher in fermented whey with WPC (about 7.13 log CFU/mL) compared to whey without WPC (about 6.63 log CFU/mL). WPC addition did not affect the growth of bacteria Bifidobacterium spp. and Streptococcus thermophilus nor the survival of ABT-5 culture bacteria in fermented whey during 28 days of cold storage (5 °C).