Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-06-12 DOI:10.1016/j.idairyj.2025.106327

Margherita D'Alessandro , Davide Gottardi , Sara Franceschini , Giacomo Braschi , Lorenzo Siroli , Lorenzo Nissen , Roberta Romano , Lorenza Putignani , Andrea Gianotti , Noura Raddadi , Rosalba Lanciotti , Pamela Vernocchi , Francesca Patrignani

{"title":"Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG","authors":"Margherita D'Alessandro , Davide Gottardi , Sara Franceschini , Giacomo Braschi , Lorenzo Siroli , Lorenzo Nissen , Roberta Romano , Lorenza Putignani , Andrea Gianotti , Noura Raddadi , Rosalba Lanciotti , Pamela Vernocchi , Francesca Patrignani","doi":"10.1016/j.idairyj.2025.106327","DOIUrl":null,"url":null,"abstract":"<div><div>This study explores the possibility of using the prebiotic lactobionic acid (LBA), produced through the valorization of cheese whey, a common dairy by-product, for the production of different fermented milks with/without the probiotic <em>Lacticaseibacillus rhamnosus</em> GG. The presence of LBA enhanced the growth and stability of probiotics and starter cultures, improved the antioxidant activity of the samples, and impacted the volatilome of the fermented milk during the 28 days storage at 6 °C. However, while LBA remained constant in LBA samples during both fermentation and shelf life, the acid sugar dropped below the detection limit in LBA + LGG samples, leaving higher residual lactose levels. This indicates that the probiotic prioritized LBA over the disaccharide, which could have significant implications for the final product. This work provides new insights into the use of LBA as an ingredient to functionalize fermented milk and its impact on the metabolism of lactic acid bacteria.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106327"},"PeriodicalIF":3.4000,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958694625001463","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study explores the possibility of using the prebiotic lactobionic acid (LBA), produced through the valorization of cheese whey, a common dairy by-product, for the production of different fermented milks with/without the probiotic Lacticaseibacillus rhamnosus GG. The presence of LBA enhanced the growth and stability of probiotics and starter cultures, improved the antioxidant activity of the samples, and impacted the volatilome of the fermented milk during the 28 days storage at 6 °C. However, while LBA remained constant in LBA samples during both fermentation and shelf life, the acid sugar dropped below the detection limit in LBA + LGG samples, leaving higher residual lactose levels. This indicates that the probiotic prioritized LBA over the disaccharide, which could have significant implications for the final product. This work provides new insights into the use of LBA as an ingredient to functionalize fermented milk and its impact on the metabolism of lactic acid bacteria.

查看原文本刊更多论文

富含乳酸的干酪乳清对添加或不添加鼠李糖乳杆菌GG发酵乳特性的影响

本研究探讨了将产自奶酪乳清的益生元乳酸酸（LBA）用于添加或不添加鼠李糖乳杆菌GG的不同发酵乳的可能性。LBA的存在促进了益生菌和发酵剂的生长和稳定性，提高了样品的抗氧化活性，并影响了发酵乳在6°C下储存28天的挥发性。然而，尽管LBA样品在发酵和保质期期间LBA保持不变，但LBA + LGG样品中的酸糖低于检测限，残留的乳糖含量较高。这表明益生菌优先考虑LBA而不是双糖，这可能对最终产品有重大影响。这项工作为利用LBA作为一种成分来功能化发酵乳及其对乳酸菌代谢的影响提供了新的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.