دورية أكاديمية
Improvement of production performance of functional fermented whey-based beverage
| العنوان: | Improvement of production performance of functional fermented whey-based beverage |
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| المؤلفون: | Bulatović Maja Lj., Rakin Marica B., Mojović Ljiljana V., Nikolić Svetlana B., Vukašinović-Sekulić Maja S., Đukić-Vuković Aleksandra P. |
| المصدر: | Chemical Industry and Chemical Engineering Quarterly, Vol 20, Iss 1, Pp 1-8 (2014) |
| بيانات النشر: | Association of the Chemical Engineers of Serbia, 2014. |
| سنة النشر: | 2014 |
| المجموعة: | LCC:Chemical engineering |
| مصطلحات موضوعية: | whey, functional beverages, probiotics, Lactobacillus, fermentation, stability, Chemical engineering, TP155-156, Chemical industries, HD9650-9663 |
| الوصف: | The aim of this study was improvement of the performances for the production of whey-based beverages with highly productive strains of Lactobacillus. Individual or mixed culture containing Lactobacillus helveticus ATCC 15009, Lactobacillus delbrueckii ssp. lactis NRRL B-4525 and Streptococcus thermophilus S3 were studied. The scientific hypothesis was that production performances, especially aroma and viable cell count, are positively affected by the strains combination and temperature. Based on the results, beverages obtained by mixed cultures Lb. helveticus ATCC 15009 - S. thermophilus S3 and Lb. delbrueckii ssp. lactis - S. thermophilus S3 had higher aroma values than beverages obtained by individual strains. The symbiosis of tested strains has positive impact on the aroma of produced beverage. In addition, the temperature has significant influence on cell viability during the storage and fermentation dynamic. The beverages produced by mixed cultures Lb. helveticus ATCC 15009 - S. thermophilus S3 and Lb. delbrueckii ssp. lactis - S. thermophilus S3 at 42 oC achieved higher storage stability (19 to 22 days) than beverages produced at 37°C and 45°C (13 to 19 days). Subsequently, at 42 °C fermentation time for both mixed cultures was 1.5 h shorter, compared to the time achieved at 37°C. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1451-9372 2217-7434 |
| Relation: | https://doaj.org/toc/1451-9372; https://doaj.org/toc/2217-7434 |
| DOI: | 10.2298/CICEQ120715096B |
| URL الوصول: | https://doaj.org/article/6b374146190f4fd1bb40bcea303931db |
| رقم الأكسشن: | edsdoj.6b374146190f4fd1bb40bcea303931db |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 14519372 22177434 |
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| DOI: | 10.2298/CICEQ120715096B |