Growth and survival of probiotic bacteriain reconstituted whey

Abstract

Considering the potential of whey, based on its nutritional value, the aim of this study was to define the growth and survival of probiotic bacteria in whey and the influence of prebiotic inulin addition on it, for possible production of a nutritive highly valuable whey drink. To get the same experimental conditions, the fermentation was conducted in reconstituted whey with approximately 6% of total solids. The reconstituted whey was pasteurized and inoculated with three types of commercial probiotic culture: La-5, Bb-12 and Lc-01. Inoculated samples were fermented at 37 C for 24 h and sensory evaluated. Beverages with the highest sensory scores (after 18 hours of fermentation) were cool stored to determine stability. After 28 d of cool storage the bacterial count was higher than 10 7 cfumL -1 and spoilage was not detected in any sample. Inulin addition had an almost negligible effect on bacterial count during fermentation and cool storage.