Czech J. Food Sci., 2014, 32(6):526-531 | DOI: 10.17221/214/2014-CJFS

The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milkOriginal Paper

©árka HORÁČKOVÁ1, Pavla SEDLÁČKOVÁ1, Marcela SLUKOVÁ2, Milada PLOCKOVÁ1
1 Department of Dairy, Fat and Cosmetics and
2 Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(-)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198.

Keywords: Lactobacillus; caseinomacropeptide; whey protein; malt; acetic acid; lactic acid

Published: December 31, 2014  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
HORÁČKOVÁ ©, SEDLÁČKOVÁ P, SLUKOVÁ M, PLOCKOVÁ M. The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk. Czech J. Food Sci. 2014;32(6):526-531. doi: 10.17221/214/2014-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Almeida K.E., Tamine A.Y., Oliviera M.N. (2009): Influence of total solids content of milk whey on the acidifying profile and viability of various lactic acid bacteria. Food Science and Technology, 42: 672-678. Go to original source...
    2. Antunes A., Cazetto T., Bolini H. (2005): Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate. International Journal of Dairy Technology, 58: 169-173. Go to original source...
    3. Azuma N., Yamauchi K., Mistuoka T. (1984): Bifidus growth-promoting activity of a glycomacropeptide derived from human κ-casein. Agricultural and Biological Chemistry, 48: 2159-2162. Go to original source...
    4. Boľanič R., Tratnik L.J., Herceg Z., Maric O. (2004): The influence of milk powder, whey protein concentrate and inulin on the quality of cow and goat acidophilus milk. Acta Alimentaria, 33: 337-346. Go to original source...
    5. Bury D., Jelen P., Kimura K. (1998): Whey protein concentrate as a nutrient supplement for lactic acid bacteria. International Dairy Journal, 8: 149-151. Go to original source...
    6. Charalampopoulos D., Pandiella S.S. (2010): Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage. LWT-Food Science and Technology, 43: 431-435. Go to original source...
    7. Charalampopoulos D., Pandiella S.S., Webb C. (2002): Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates. Journal of Applied Microbiology, 92: 851-859. Go to original source... Go to PubMed...
    8. Craeyveld V., Swennen K., Dornez E., Wiele T., Marzorati M., Verstraete W., Delaedt Y., Onagbesan O., Decuypere E., Buyse J. (2008): Structurally different wheat-derived arabinoxylooligosaccharides have different prebiotic and fermentation properties in rats. Journal of Nutrition, 138: 2348-2355. Go to original source... Go to PubMed...
    9. Dave R., Shah N.P. (1998): Ingredient supplementation effects on viability of probiotic bacteria in yogurt. Journal of Dairy Science, 81: 2804-2816. Go to original source... Go to PubMed...
    10. Helland M.H., Wicklund T., Narvhus J.A. (2004): Growth and metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings. International Dairy Journal, 14: 957-965. Go to original source...
    11. Horáčková ©., ®aludová K., Plocková M. (2011): Stability of selected lactobacilli in the condition simulating gastrointestinal tract. Czech Journal of Food Sciences, 29: 30-35. Go to original source...
    12. Janer C., Peláez C., Requena T. (2004): Caseinomacropeptide and whey protein concentrate enhance Bifidobacterium lactis growth in milk. Food Chemistry, 86: 263-267. Go to original source...
    13. Kailasapathy K., Supriadi D. (1996): Effect of whey protein concentrate on the survival of Lactobacillus acidophilus in lactose hydrolyzed yogurt during refrigerated storage. Milchwissenschaft, 51: 566-569.
    14. Korhonen H. (2009): Milk-derived bioactive peptides: from science to applications. Journal of Functional Foods, 1: 177-187. Go to original source...
    15. Martín-Diana A.B., Janer C., Peláez C., Requena T. (2003): Development of fermented goat's milk containing probiotic bacteria. International Dairy Journal, 13: 827-833. Go to original source...
    16. Murakami M., Tounouchi H., Takahashi R., Kitazawa H., Kawai Y., Negishi H. (2004): Structural analysis of a new anti-hypertensive peptide (beta;-lactosin B) isolated from a commercial whey product. Journal of Dairy Science, 87: 1967-1974. Go to original source... Go to PubMed...
    17. Oliveira M.N., Sodini I., Remeuf F., Corrieu G. (2001): Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, 11: 935-942. Go to original source...
    18. Patel H.M., Pandiella S.S., Wang R.H., Webb C. (2004): Influence of malt, wheat and barley extracts on the bile tolerance of selected strains of lactobacilli. Food Microbiology, 21: 83-89. Go to original source...
    19. Rozada-Sanchéz R., Sattur A.P., Thomas K., Pandiella S.S. (2008): Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt based beverages. Process Biochemistry, 43: 848-854. Go to original source...
    20. Ranadheera R.D.C.S., Baines S.K., Adams M.C. (2010): Importance of food in probiotic efficacy. Food Research International, 43: 1-7. Go to original source...
    21. Rozada-Sanchez R., Vázquez J.A., Charalampopoulos T., Pandiella S.S. (2009): Effect of storage temperature and media composition on the survivability of Bifidobacterium breve NCIMB 702257 in malt hydrolysate. International Journal of Food Biochemistry, 73: 14-21. Go to original source... Go to PubMed...
    22. Zalán Z., Hudáček J., ©tětina J., Chumchalová J., Halász A. (2010): Production of organic acids by Lactobacillus strains in three different media. European Food Research and Technology, 230: 395-404. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content