Studies on whey fermentation using lactic acid bacteria L. acidophilus and L. bulgaricus

✍ Scribed by L. Skudra; A. Blija; E. Sturmović; L. Dukaļska; A. Áboltiņš; D. K´rkliņa

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 559 KB
• Volume: 18
• Category: Article
• ISSN: 0138-4988
• DOI: 10.1002/abio.370180314

✦ Synopsis

The fermentation process of acid curd whey using pure cultures of L bulgaricus and L aciabphilus was investigated. The influence of the starter culture amount on the acidification rate in the fermentation was specified, the biological value of fermented and fermented-ammoniated curd whey was determined, and the ability of fermented whey to prevent the injurious effect of Bac. mesenthericus on the wheat bread quality was examined. Acid curd whey was fermented up to a titratable acidity of 19.8-21.6 g lactic acidkg whey using L aciabphylus and L. bulgaricus. Mathematical equations were developed on the basis of experimental data to calculate the titratable acidity (A) as a function of fermentation time (.t) and temperature (r). Fermentation and fermentation-ammoniation processes increase the biological value of whey (the content of the vitamins B1. B2. 8 6 . PP and the free amino acids increase). A new dry fodder BIOLAKTS was developed from fermented curd whey and was recommended for use in veterinary medicine. The fermentation-ammoniation process of curd whey was carried out by adding calculated amounts of non-protein nitrogen m O H to increase the total protein equivalent and to achieve mutual proportions of protein and lactose 1: 1.4. as in skimmed milk. Fermented-ammoniated curd whey was used to obtain a skimmed milk substitute. A dry flour lactic acid concentrate (FLC) was created as a mixture of high quality wheat flour and evaporated fermented whey in established ratios. As our experiments prove, it can be used as an additive in bread-making to prevent the spoiling of wheat bread by Bac. mesenthericus.