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

Šárka Horáčková, Pavla Sedláčková, Marcela Sluková and Milada Plocková
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Šárka Horáčková: Department of Dairy, Fat and Cosmetics and
Pavla Sedláčková: Department of Dairy, Fat and Cosmetics and
Marcela Sluková: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Milada Plocková: Department of Dairy, Fat and Cosmetics and

Czech Journal of Food Sciences, 2014, vol. 32, issue 6, 526-531

Abstract: 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 (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:214-2014-cjfs

DOI: 10.17221/214/2014-CJFS

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