Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein
2021
Mileriene, Justina | Serniene, Loreta | Kondrotiene, Kristina | Lauciene, Lina | Andruleviciute, Vaida | Kasetiene, Neringa | Sekmokiene, Dalia | Malakauskas, Mindaugas
This study evaluated the effect of indigenous Lactococcus lactis on the physicochemical, microbiological, and sensory parameters of thermo‐coagulated acid whey protein (TAWP) during 8 days of refrigerated storage. Even a low amount of L. lactis biomass (0.2% w/w) expressed its protective properties in TAWP: reduced the counts of yeast and mold up to 0.5 log cfu/g, slowed down proteolysis (as five times less water‐soluble nitrogen was detected in samples with added lactococci), and enhanced the sensory properties (consistency, odor pleasantness, and overall acceptability) by > 10%. These results suggested that TAWP could be used as a nutritious co‐product with potential functional properties and a suitable matrix for selected beneficial lactic acid bacteria. NOVELTY IMPACT STATEMENT: This study evaluated the effect of indigenous Lactococcus lactis on the physicochemical, microbiological, and sensory parameters of thermo‐coagulated acid whey protein (TAWP) during 8 days of refrigerated storage. Even a low amount of L. lactis biomass (0.2% w/w) expressed its protective properties in TAWP: reduced the counts of yeast and mold up to 0.5 log cfu/g, slowed down proteolysis (as five times less water‐soluble nitrogen was detected in samples with added lactococci), and enhanced the sensory properties (consistency, odor pleasantness, and overall acceptability) by > 10%. These results suggested that TAWP could be used as a nutritious co‐product with potential functional properties and a suitable matrix for selected beneficial lactic acid bacteria.
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