The aim of this study was selection of appropriate Lactobacillus strains for production of functional whey-based beverage. Sixteen strains of different species of Lactobacillus genera were studied and their abilities ...The aim of this study was selection of appropriate Lactobacillus strains for production of functional whey-based beverage. Sixteen strains of different species of Lactobacillus genera were studied and their abilities to carry out fast production of the beverage with satisfactory fermentation parameters were assessed. Preliminary screening was performed by evaluating volumetric productivity of tested strains after 24 h of the fermentation. Further selection was based on determining beverage production parameters such as fermentation time, titratable acidity, cell number and sensory characteristics. The strains showed remarkable differences in cell number and sensory properties, which were particularly useful in the selection. Based on the obtained results, the strains Lb. casei ssp. casei ATCC 27139 and Lb. johnsonii NRRL B-2178 are good candidates for the beverage production. These strains are rather similar in terms of beverage production ability, but strain Lb. johnsonii NRRL B-2178 is a top candidate for functional whey based beverage production. This strain attained titratable acidity of 9.2 °SH after 10 h of fermentation, appropriate odor and cell number of 6.8 log （CFU mL-1）.展开更多
文摘The aim of this study was selection of appropriate Lactobacillus strains for production of functional whey-based beverage. Sixteen strains of different species of Lactobacillus genera were studied and their abilities to carry out fast production of the beverage with satisfactory fermentation parameters were assessed. Preliminary screening was performed by evaluating volumetric productivity of tested strains after 24 h of the fermentation. Further selection was based on determining beverage production parameters such as fermentation time, titratable acidity, cell number and sensory characteristics. The strains showed remarkable differences in cell number and sensory properties, which were particularly useful in the selection. Based on the obtained results, the strains Lb. casei ssp. casei ATCC 27139 and Lb. johnsonii NRRL B-2178 are good candidates for the beverage production. These strains are rather similar in terms of beverage production ability, but strain Lb. johnsonii NRRL B-2178 is a top candidate for functional whey based beverage production. This strain attained titratable acidity of 9.2 °SH after 10 h of fermentation, appropriate odor and cell number of 6.8 log （CFU mL-1）.
