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KMID : 0665220050180020109
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Korean Journal of Food and Nutrition
2005 Volume.18 No. 2 p.109 ~ p.114
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Fermented Whey Produced by Mixed Culture of Lactobacillus acidophilus and Propionibacterium freudenreichii : Effect on Quality Properties of Bread
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Abstract
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A mixed Lactobacillus acidophilus and Propionibacterium freudenreichii was cultured in the 10% whey broth with 0.5% yeast extract for 4 days. Viable cell numbers of Lactobacillus acidophilus and Propionibacterium freudenreichii were 2.4ties10^9 cfu/mL after 36hr and 9.42times10^8 cfu/mL after 96 hr. Consumption rate of lactose during fermentation was 87.5%. Propionic acid was produced 18.5g/L and acetic acid was produced 4.8g/L, as a result of that, comparison of propionic acid and acetic acid was 3.8:1 Volume of white pan bread was decreased as added amount of whey was increased. Hardess of white pan bread was decresed as added amount of whey was increased. Preservation period of white pan bread with 10% whey fermented product elongated 2 day compared to control.
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KEYWORD
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propionic acid, white pan bread, preservation period
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FullTexts / Linksout information
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Listed journal information
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