The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43897561" target="_blank" >RIV/60461373:22330/14:43897561 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk.
Original language description
In this work, 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. Also the ability of these strains to use different types of saccharides from milk and plant sources was tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the additionof malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. Addition of malt increased significantly production of D(-) isomer of lactic acid at Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QI101B090" target="_blank" >QI101B090: New processes of production of functional cereal and dairy foods and functional beverages with content of bioactive ingredients from selected vegetable and animal agricultural commodities and with probiotics and procedures for their quality estimation.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Science
ISSN
0862-8653
e-ISSN
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Volume of the periodical
32
Issue of the periodical within the volume
6
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
6
Pages from-to
526-531
UT code for WoS article
000346402000002
EID of the result in the Scopus database
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