Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics
Fermented dairy beverages supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis containing different concentrations of whey in their formulas (0, 20, 35, 50, 65, and 80%, vol/vol) were processed and checked for pH; proteolysis; levels of glucose, lactose, ethanol, ace...
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| Veröffentlicht in: | Journal of dairy science 2013-01, Vol.96 (1), p.96-100 |
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| container_title | Journal of dairy science |
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| creator | Castro, W.F. Cruz, A.G. Rodrigues, D. Ghiselli, G. Oliveira, C.A.F. Faria, J.A.F. Godoy, H.T. |
| description | Fermented dairy beverages supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis containing different concentrations of whey in their formulas (0, 20, 35, 50, 65, and 80%, vol/vol) were processed and checked for pH; proteolysis; levels of glucose, lactose, ethanol, acetic acid, lactic acid, diacetyl, and acetaldehyde; and lactic bacteria and probiotic counts. The results allowed the effect of whey concentration on the dairy beverages to be observed for each of the different parameters analyzed. The degree to which the whey concentration was useful for the microbial cultures, particularly probiotic cultures, appeared to have a limit. In general, dairy beverages processed with different levels of whey in their formulation exhibited good potential as a food matrix for supplementation with probiotic bacteria, with production of characteristic compounds of fermented milk products, such as volatiles and organic acids. |
| doi_str_mv | 10.3168/jds.2012-5576 |
| format | Article |
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The results allowed the effect of whey concentration on the dairy beverages to be observed for each of the different parameters analyzed. The degree to which the whey concentration was useful for the microbial cultures, particularly probiotic cultures, appeared to have a limit. In general, dairy beverages processed with different levels of whey in their formulation exhibited good potential as a food matrix for supplementation with probiotic bacteria, with production of characteristic compounds of fermented milk products, such as volatiles and organic acids.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.2012-5576</identifier><identifier>PMID: 23182354</identifier><language>eng</language><publisher>United States: Elsevier Inc</publisher><subject>acetaldehyde ; acetic acid ; bacteria ; Bacterial Load ; beverages ; Bifidobacterium ; Bifidobacterium animalis ; cultured milk starters ; dairy beverage ; Dairy Products - analysis ; Dairy Products - microbiology ; Dairy Products - standards ; diacetyl ; ethanol ; fermented milk ; food matrix ; Food Quality ; Food Technology - methods ; glucose ; lactic acid ; Lactobacillus acidophilus ; lactose ; metabolite ; Milk Proteins - pharmacology ; probiotic ; probiotics ; Probiotics - metabolism ; Probiotics - standards ; proteolysis ; whey ; Whey Proteins</subject><ispartof>Journal of dairy science, 2013-01, Vol.96 (1), p.96-100</ispartof><rights>2013 American Dairy Science Association</rights><rights>Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c404t-948ae7cb371b124d96ff0500c662c700d005feb76dc2f7b69e4ddd4cc26363f13</citedby><cites>FETCH-LOGICAL-c404t-948ae7cb371b124d96ff0500c662c700d005feb76dc2f7b69e4ddd4cc26363f13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.3168/jds.2012-5576$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,4024,27923,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23182354$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Castro, W.F.</creatorcontrib><creatorcontrib>Cruz, A.G.</creatorcontrib><creatorcontrib>Rodrigues, D.</creatorcontrib><creatorcontrib>Ghiselli, G.</creatorcontrib><creatorcontrib>Oliveira, C.A.F.</creatorcontrib><creatorcontrib>Faria, J.A.F.</creatorcontrib><creatorcontrib>Godoy, H.T.</creatorcontrib><title>Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics</title><title>Journal of dairy science</title><addtitle>J Dairy Sci</addtitle><description>Fermented dairy beverages supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis containing different concentrations of whey in their formulas (0, 20, 35, 50, 65, and 80%, vol/vol) were processed and checked for pH; proteolysis; levels of glucose, lactose, ethanol, acetic acid, lactic acid, diacetyl, and acetaldehyde; and lactic bacteria and probiotic counts. The results allowed the effect of whey concentration on the dairy beverages to be observed for each of the different parameters analyzed. The degree to which the whey concentration was useful for the microbial cultures, particularly probiotic cultures, appeared to have a limit. In general, dairy beverages processed with different levels of whey in their formulation exhibited good potential as a food matrix for supplementation with probiotic bacteria, with production of characteristic compounds of fermented milk products, such as volatiles and organic acids.</description><subject>acetaldehyde</subject><subject>acetic acid</subject><subject>bacteria</subject><subject>Bacterial Load</subject><subject>beverages</subject><subject>Bifidobacterium</subject><subject>Bifidobacterium animalis</subject><subject>cultured milk starters</subject><subject>dairy beverage</subject><subject>Dairy Products - analysis</subject><subject>Dairy Products - microbiology</subject><subject>Dairy Products - standards</subject><subject>diacetyl</subject><subject>ethanol</subject><subject>fermented milk</subject><subject>food matrix</subject><subject>Food Quality</subject><subject>Food Technology - methods</subject><subject>glucose</subject><subject>lactic acid</subject><subject>Lactobacillus acidophilus</subject><subject>lactose</subject><subject>metabolite</subject><subject>Milk Proteins - pharmacology</subject><subject>probiotic</subject><subject>probiotics</subject><subject>Probiotics - metabolism</subject><subject>Probiotics - standards</subject><subject>proteolysis</subject><subject>whey</subject><subject>Whey Proteins</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kU1v1DAQhi0EokvhyBV85JLij8TZ5Yaq8iFV4lB6thx73LhK4mA7W-0P6_9jQgo3TvZIz7wzmoeQt5xdSK72H-9dvhCMi6ppWvWM7Hgjmkryw_452TEmRMUkE2fkVc73WHLBmpfkTEi-F7Kpd-Txpo-pUBvHcZmCNSXE6RO98h5syTR66gL-E0yFPvRwQnCyWKQ_IAITnftTDjbaHkbsH6jtTTK2QAq5BJupmRw9BtMNgM3LtKXmYhIitNtIQ8NEnQnpRDs4QjJ3QPMyzwOMOAwcfQilp3OKXYhr6Gvywpshw5un95zcfrn6efmtuv7x9fvl5-vK1qwu1aHeG2htJ1vecVG7g_KeNYxZpYRtGXOMNR66VjkrfNupA9TOudpaoaSSnstz8mHLxdG_FshFjyFbGAYzQVyy5qKVjWI1Y4hWG2pTzDmB13MKo0knzZleTWk0pVdTejWF_Lun6KUbwf2j_6pB4P0GeBO1ucNz6tsb7Mf9Oabs14h2IwBPcAyQdLYB0I8LCfVpF8N_hv8G55mwhg</recordid><startdate>201301</startdate><enddate>201301</enddate><creator>Castro, W.F.</creator><creator>Cruz, A.G.</creator><creator>Rodrigues, D.</creator><creator>Ghiselli, G.</creator><creator>Oliveira, C.A.F.</creator><creator>Faria, J.A.F.</creator><creator>Godoy, H.T.</creator><general>Elsevier Inc</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201301</creationdate><title>Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics</title><author>Castro, W.F. ; Cruz, A.G. ; Rodrigues, D. ; Ghiselli, G. ; Oliveira, C.A.F. ; Faria, J.A.F. ; Godoy, H.T.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c404t-948ae7cb371b124d96ff0500c662c700d005feb76dc2f7b69e4ddd4cc26363f13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>acetaldehyde</topic><topic>acetic acid</topic><topic>bacteria</topic><topic>Bacterial Load</topic><topic>beverages</topic><topic>Bifidobacterium</topic><topic>Bifidobacterium animalis</topic><topic>cultured milk starters</topic><topic>dairy beverage</topic><topic>Dairy Products - analysis</topic><topic>Dairy Products - microbiology</topic><topic>Dairy Products - standards</topic><topic>diacetyl</topic><topic>ethanol</topic><topic>fermented milk</topic><topic>food matrix</topic><topic>Food Quality</topic><topic>Food Technology - methods</topic><topic>glucose</topic><topic>lactic acid</topic><topic>Lactobacillus acidophilus</topic><topic>lactose</topic><topic>metabolite</topic><topic>Milk Proteins - pharmacology</topic><topic>probiotic</topic><topic>probiotics</topic><topic>Probiotics - metabolism</topic><topic>Probiotics - standards</topic><topic>proteolysis</topic><topic>whey</topic><topic>Whey Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Castro, W.F.</creatorcontrib><creatorcontrib>Cruz, A.G.</creatorcontrib><creatorcontrib>Rodrigues, D.</creatorcontrib><creatorcontrib>Ghiselli, G.</creatorcontrib><creatorcontrib>Oliveira, C.A.F.</creatorcontrib><creatorcontrib>Faria, J.A.F.</creatorcontrib><creatorcontrib>Godoy, H.T.</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of dairy science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Castro, W.F.</au><au>Cruz, A.G.</au><au>Rodrigues, D.</au><au>Ghiselli, G.</au><au>Oliveira, C.A.F.</au><au>Faria, J.A.F.</au><au>Godoy, H.T.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics</atitle><jtitle>Journal of dairy science</jtitle><addtitle>J Dairy Sci</addtitle><date>2013-01</date><risdate>2013</risdate><volume>96</volume><issue>1</issue><spage>96</spage><epage>100</epage><pages>96-100</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><abstract>Fermented dairy beverages supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis containing different concentrations of whey in their formulas (0, 20, 35, 50, 65, and 80%, vol/vol) were processed and checked for pH; proteolysis; levels of glucose, lactose, ethanol, acetic acid, lactic acid, diacetyl, and acetaldehyde; and lactic bacteria and probiotic counts. The results allowed the effect of whey concentration on the dairy beverages to be observed for each of the different parameters analyzed. The degree to which the whey concentration was useful for the microbial cultures, particularly probiotic cultures, appeared to have a limit. In general, dairy beverages processed with different levels of whey in their formulation exhibited good potential as a food matrix for supplementation with probiotic bacteria, with production of characteristic compounds of fermented milk products, such as volatiles and organic acids.</abstract><cop>United States</cop><pub>Elsevier Inc</pub><pmid>23182354</pmid><doi>10.3168/jds.2012-5576</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | acetaldehyde acetic acid bacteria Bacterial Load beverages Bifidobacterium Bifidobacterium animalis cultured milk starters dairy beverage Dairy Products - analysis Dairy Products - microbiology Dairy Products - standards diacetyl ethanol fermented milk food matrix Food Quality Food Technology - methods glucose lactic acid Lactobacillus acidophilus lactose metabolite Milk Proteins - pharmacology probiotic probiotics Probiotics - metabolism Probiotics - standards proteolysis whey Whey Proteins |
| title | Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics |
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