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Development of functional fermented whey–oat-based product using probiotic bacteria

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Abstract

The aim of the present study was to formulate a fermented whey product using probiotic bacteria and whey protein concentrate (WPC containing 70% of proteins) to obtain a fermented product with low lactose and β-lactoglobulin (BLG) content. Several factors such as starter culture concentration (1, 5, and 10%) and fermentation time (2, 4, 6, 8, and 10 h) were optimized on the basis of growth activity in terms of viable count, pH, and acidity. Starter culture concentration and fermentation time of 5% and 10 h, respectively, show the optimal viable count (9.8 × 1010) and pH (4.42) as per the requirement. Proteolysis of WPC by a mixed culture of Lactobacillus acidophilus and Lactobacillus bulgaricus was found to be 98.8 μg/ml. Hydrolysis of whey proteins by probiotic bacteria was detected by SDS-PAGE. A significant (p ≤ 0.05) decrease in cell viability and pH was observed as the refrigerated storage period goes on increasing (0–15 days).

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Authors and Affiliations

  1. School of Biotechnology, Guru Gobind Singh Indraprastha University, Delhi, 110 078, India

    Poorva Sharma

  2. School of Agriculture, Lovely Professional University, Jalandhar, 144 411, India

    Poorva Sharma, Neetika Trivedi & Yogesh Gat

  3. Food Engineering and Technology, Institute of Chemical Technology, Mumbai, 400 019, India

    Yogesh Gat

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  1. Poorva Sharma
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  2. Neetika Trivedi
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  3. Yogesh Gat
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Correspondence to Yogesh Gat.

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Sharma, P., Trivedi, N. & Gat, Y. Development of functional fermented whey–oat-based product using probiotic bacteria. 3 Biotech 7, 272 (2017). https://doi.org/10.1007/s13205-017-0906-3

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