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Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains
Author(s) -
Santos Widson Michael,
Nobre Michelangela Suelleny,
Cavalcanti Mônica Tejo,
dos Santos Karina Maria Olbrich,
Salles Hévila Oliveira,
Alonso Buriti Flávia Carolina
Publication year - 2019
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12621
Subject(s) - streptococcus thermophilus , lactobacillus paracasei , lactobacillus casei , starter , probiotic , lactobacillus rhamnosus , food science , fermentation , lactobacillus , fermentation starter , biology , lactobacillus acidophilus , microbiology and biotechnology , chemistry , bacteria , lactic acid , genetics
Reconstituted goat whey was fermented with the starter Streptococcus thermophilus TA‐40 in co‐culture with four probiotic adjuncts (independent treatments): Lactobacillus casei BGP93 (T1), Lactobacillus paracasei BGP1 (T2), Lb . paracasei LPC37 (T3) and Lactobacillus rhamnosus LR32 (T4). Lactobacillus populations were higher than 7 log cfu/mL after fermentation and storage. Proteolysis increased significantly ( P < 0.05) during fermentation in all trials. Relative amount of low‐molecular‐weight protein fractions (<6.5 kDa) increased in goat whey trials with T1, T3 and T4 during fermentation and storage. The goat whey powder was considered a potential substrate for starter and probiotic cultures, which raised the opportunities to upgrade this by‐product into a functional food.
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