Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content

Whey, a by-product of the cheese industry usually disposed as waste, is a source of biological and functional valuable proteins. The aim of this work was to evaluate the potentiality of three lactic acid bacteria strains to design a starter culture for developing functional whey-based drinks. Fermen...

Full description

Bibliographic Details
Authors: Pescuma, Micaela, Hebert, Elvira Maria, Mozzi, Fernanda Beatriz, Font, Graciela Maria
Format: article
Status:Published version
Publication Date:2008
Country:Argentina
Institution:Consejo Nacional de Investigaciones Científicas y Técnicas
Repository:CONICET Digital (CONICET)
Language:English
OAI Identifier:oai:ri.conicet.gov.ar:11336/55810
Online Access:http://hdl.handle.net/11336/55810
Access Level:Open access
Keyword:B-Lactoglobulin
Fermentation
Lactic Acid Bacteria
Proteolysis
Whey
id AR_daad47eeaef55e312dc47aafc659afee
oai_identifier_str oai:ri.conicet.gov.ar:11336/55810
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
title Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
spellingShingle Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
Pescuma, Micaela
B-Lactoglobulin
Fermentation
Lactic Acid Bacteria
Proteolysis
Whey
title_short Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
title_full Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
title_fullStr Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
title_full_unstemmed Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
title_sort Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
dc.creator.none.fl_str_mv Pescuma, Micaela
Hebert, Elvira Maria
Mozzi, Fernanda Beatriz
Font, Graciela Maria
author Pescuma, Micaela
author_facet Pescuma, Micaela
Hebert, Elvira Maria
Mozzi, Fernanda Beatriz
Font, Graciela Maria
author_role author
author2 Hebert, Elvira Maria
Mozzi, Fernanda Beatriz
Font, Graciela Maria
author2_role author
author
author
dc.subject.none.fl_str_mv B-Lactoglobulin
Fermentation
Lactic Acid Bacteria
Proteolysis
Whey
topic B-Lactoglobulin
Fermentation
Lactic Acid Bacteria
Proteolysis
Whey
description Whey, a by-product of the cheese industry usually disposed as waste, is a source of biological and functional valuable proteins. The aim of this work was to evaluate the potentiality of three lactic acid bacteria strains to design a starter culture for developing functional whey-based drinks. Fermentations were performed at 37 and 42 °C for 24 h in reconstituted whey powder (RW). Carbohydrates, organic acids and amino acids concentrations during fermentation were evaluated by RP-HPLC. Proteolytic activity was measured by the o-phthaldialdehyde test and hydrolysis of whey proteins was analyzed by Tricine SDS-PAGE. The studied strains grew well (2-3 log cfu/ml) independently of the temperature used. Streptococcus thermophilus CRL 804 consumed 12% of the initial lactose concentration and produced the highest amount of lactic acid (45 mmol/l) at 24 h. Lactobacillus delbrueckii subsp. bulgaricus CRL 454 was the most proteolytic (91 μg Leu/ml) strain and released the branched chain amino acids Leu and Val. In contrast, Lactobacillus acidophilus CRL 636 and S. thermophilus CRL 804 consumed most of the amino acids present in whey. The studied strains were able to degrade the major whey proteins, α-lactalbumin being degraded in a greater extent (2.2-3.4-fold) than β-lactoglobulin. Two starter cultures were evaluated for their metabolic and proteolytic activities in RW. Both cultures acidified and reduced the lactose content in whey in a greater extent than the strains alone. The amino acid release was higher (86 μg/ml) for the starter SLb (strains CRL 804+CRL 454) than for SLa (strains CRL 804+CRL 636, 37 μg/ml). Regarding α-lactalbumin and β-lactoglobulin degradation, no differences were observed as compared to the values obtained with the single cultures. The starter culture SLb showed high potential to be used for developing fermented whey-based beverages. © 2008.
publishDate 2008
dc.date.none.fl_str_mv 2008-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/55810
Pescuma, Micaela; Hebert, Elvira Maria; Mozzi, Fernanda Beatriz; Font, Graciela Maria; Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 25; 3; 5-2008; 442-451
0740-0020
1095-9998
CONICET Digital
CONICET
url http://hdl.handle.net/11336/55810
identifier_str_mv Pescuma, Micaela; Hebert, Elvira Maria; Mozzi, Fernanda Beatriz; Font, Graciela Maria; Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 25; 3; 5-2008; 442-451
0740-0020
1095-9998
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fm.2008.01.007
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/journal/food-microbiology/issues
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799196382933811200
spelling Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein contentPescuma, MicaelaHebert, Elvira MariaMozzi, Fernanda BeatrizFont, Graciela MariaB-LactoglobulinFermentationLactic Acid BacteriaProteolysisWheyWhey, a by-product of the cheese industry usually disposed as waste, is a source of biological and functional valuable proteins. The aim of this work was to evaluate the potentiality of three lactic acid bacteria strains to design a starter culture for developing functional whey-based drinks. Fermentations were performed at 37 and 42 °C for 24 h in reconstituted whey powder (RW). Carbohydrates, organic acids and amino acids concentrations during fermentation were evaluated by RP-HPLC. Proteolytic activity was measured by the o-phthaldialdehyde test and hydrolysis of whey proteins was analyzed by Tricine SDS-PAGE. The studied strains grew well (2-3 log cfu/ml) independently of the temperature used. Streptococcus thermophilus CRL 804 consumed 12% of the initial lactose concentration and produced the highest amount of lactic acid (45 mmol/l) at 24 h. Lactobacillus delbrueckii subsp. bulgaricus CRL 454 was the most proteolytic (91 μg Leu/ml) strain and released the branched chain amino acids Leu and Val. In contrast, Lactobacillus acidophilus CRL 636 and S. thermophilus CRL 804 consumed most of the amino acids present in whey. The studied strains were able to degrade the major whey proteins, α-lactalbumin being degraded in a greater extent (2.2-3.4-fold) than β-lactoglobulin. Two starter cultures were evaluated for their metabolic and proteolytic activities in RW. Both cultures acidified and reduced the lactose content in whey in a greater extent than the strains alone. The amino acid release was higher (86 μg/ml) for the starter SLb (strains CRL 804+CRL 454) than for SLa (strains CRL 804+CRL 636, 37 μg/ml). Regarding α-lactalbumin and β-lactoglobulin degradation, no differences were observed as compared to the values obtained with the single cultures. The starter culture SLb showed high potential to be used for developing fermented whey-based beverages. © 2008.Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaAcademic Press Ltd - Elsevier Science Ltd2008-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/55810Pescuma, Micaela; Hebert, Elvira Maria; Mozzi, Fernanda Beatriz; Font, Graciela Maria; Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 25; 3; 5-2008; 442-4510740-00201095-9998CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fm.2008.01.007info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/journal/food-microbiology/issuesinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:25:34Zoai:ri.conicet.gov.ar:11336/55810instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:25:35.001CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
score 15.811543

Similar Items