Investigation of formula and functional properties of fermented whey beverage

• Main Authors: Chia-li Lin, 林佳俐
• Other Authors: Kow-Jen Duan
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/48491032712766569145

碩士 === 大同大學 === 生物工程學系(所) === 97 === Fresh whey from a local dairy was used as a raw material to make many kinds of beverages with alcohol and non-alcohol. Several kinds of sparkling beverages with alcohol less than 0.5% (v/v) or with 4% (v/v) alcohol were developed in this study. We also developed yoghurt from fresh whey with very much precipitate of casein protein. The fresh whey and MRS medium were used to culture lactic acid bacteria from 8 local commercial yoghurt as seed strains. It was found that 3 out of the 8 cultured broth performed significant ability to inhibit the growth of pathogens such as E. coli, Salmonella and Shigella. The pathogens inhibitory ability was closely related to pH of the broth which is in the range of 3.8~4.2. The lower pH of the broth always performed the better inhibitory ability to the pathogens. If the pH of all of the cultured broth was adjusted to pH 5.0 , the inhibitory ability to pathogens was no longer existed. The results indicated that the inhibitory ability was from lactate of the metabolites in the culture broth.