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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Selection of Lactobacillus Strains for Functional Whey-Based Beverage Production
Author(s)
Maja Lj. Bulatović, Marica B. Rakin, Ljiljana V. Mojović, Svetlana B. Nikolić, Maja S. Vukašinović Sekulić and Aleksandra P. Đukić Vuković
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DOI:10.17265/2159-5828/2012.12.006
Affiliation(s)
Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade 1100, Serbia
ABSTRACT
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).
KEYWORDS
Whey, functional beverages, probiotics, Lactobacillus, fermentation.
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