The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk
Š. Horáčková, P. Sedláčková, M. Sluková, M. Plockováhttps://doi.org/10.17221/214/2014-CJFSCitation:Horáčková Š., Sedláčková P., Sluková M., Plocková M. (2014): The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk. Czech J. Food Sci., 32: 526-531.
The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(–)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198.Keywords:
Lactobacillus; caseinomacropeptide; whey protein; malt; acetic acid; lactic acid