Probiotic Lactobacillus plantarum SVP2 fermented bioactive EPS-rich milk whey functional beverage.

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Louella Concepta Goveas, S M Darshini, P Kausthubha, Shreesha Padyana, Anvitha, Asha R Suvarna, Sharal Priyanka Lewis, S M Vidya
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引用次数: 0

Abstract

Owing to global rise in the milk consumption and demand, generation of milk whey is high, which is being discarded at a substantial volume. This nutritious by-product could be converted into a valuable resource. This study involves synthesis of a functional beverage from milk whey by fermentation with a bioactive EPS producing Lactobacillus plantarum SVP2 strain. In-order to enhance EPS during fermentation, design of experiments approach was utilized. Sucrose and incubation time exhibited curvature among other variables (inoculum and temperature) via OVAT approach, and were consecutively optimized for enhanced EPS production by L. plantarum SVP2 by 22 central composite design method. At optimized conditions of 54.14 g/L sucrose and 52.97 h incubation time, maximum EPS of 98.15 ± 0.18 g/L was attained. Date syrup (15% v/v) sweetened fermented milk whey was stored upto 30 days, and its sensory and rheological properties were tested. It was noted that the cell count, pH and EPS reduced drastically after 15 days of storage. Sensory analysis revealed that the fermented functional drink exhibited yogurt like smell and taste, while from rheological behaviour, shear thinning characteristics were observed. Ingestion of this beverage results in several health benefits from the bioactive EPS produced by Lactobacillus plantarum SVP2.

Graphical abstract:

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06126-6.

益生菌植物乳杆菌SVP2发酵生物活性富含eps乳清功能饮料。
由于全球牛奶消费和需求的增加,乳清的产量很高,而乳清正在大量被丢弃。这种有营养的副产品可以转化为有价值的资源。本研究涉及用具有生物活性的EPS植物乳杆菌SVP2菌株发酵乳清合成功能性饮料。为了提高发酵过程中的EPS,采用了实验设计方法。通过OVAT法对蔗糖和孵育时间在其他变量(接种量和温度)之间表现出曲率,并通过22中心复合设计法对L. plantarum SVP2提高EPS产量进行了连续优化。在蔗糖用量为54.14 g/L、培养时间为52.97 h的条件下,EPS最高可达98.15±0.18 g/L。将枣糖浆(15% v/v)加糖发酵乳清存放30天,并对其感官和流变性能进行测试。结果表明,贮藏15天后,细胞数、pH和EPS均显著降低。感官分析表明,发酵功能饮料具有酸奶的气味和味道,而流变学行为观察到剪切变薄特征。饮用这种饮料可以从植物乳杆菌SVP2产生的生物活性EPS中获得几种健康益处。图片摘要:补充资料:在线版本包含补充资料,网址为10.1007/s13197-024-06126-6。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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