Milk whey is very popular drink in Bangladesh. When we produce yogurt we get whey as a by-product. If we want to develop probiotic quality of this whey, which microorganism can we add besides Lactobacillus, which has no side effects but provide fine probiotic activity?
Please provide me if there are any references.
Please share your opinion on this.
How about Bifidobacterium sp., e.g. B. breve, B. bifidum? (rf. Nutrients. 2013 May 29;5(6):1869-912: Probiotics, prebiotics and immunomodulation of gut mucosal defences: homeostasis and immunopathology. Hardy H, Harris J, Lyon E, Beal J, Foey AD.)
How about Bifidobacterium sp., e.g. B. breve, B. bifidum? (rf. Nutrients. 2013 May 29;5(6):1869-912: Probiotics, prebiotics and immunomodulation of gut mucosal defences: homeostasis and immunopathology. Hardy H, Harris J, Lyon E, Beal J, Foey AD.)
i had ask about probiotic before. these are the microorganisms listed by mr shayan
Streptococcus thermophilus
Streptococcus salivarius
Enterococcus faecium
Escherichia coli
Bacillus coagulansc
Bacillus clausii
Saccharomyces cerevisiaed
There is an excellent Wikipedia article on Probiotics. In addition to its extensive content, it offers 131 references to the related literature. See:
https://en.wikipedia.org/wiki/Probiotic
Does Bifidobacterium sp carry any negative reaction with milk casein? What about clump formation ? Is there any chances of citrate production?
Hi Mr Nayem Zobayer
The most common bacteria to convert milk to other products are Lactobacillus and Streptococcus. Most widely used probiotic bacteria include: Propionibacterium.Freudenreichii-P.jenseniI- P.Phermanii
Hi Mr. Sepideh Abbaszadeh,
Its a very interesting answer. Can you provide me the link of this two articles? It will be a great help.
Regards
NZ
Dear Nayem
Please read the folloing article:
- European Journal of Pharmaceutical Sciences, Volume 15, Issue 1, February 2002, Pages 1–9.
Also, you can used the attached article that appear below.
Sincerely
We also work on microencapsulation of Lactobacillus acidophilus (LA-5) and studied its effects in animal nutrition.
Please enclosed the following article about using of microencapsulation of Bibidobacetrium in preparation of UF cheese that conducted in our laboratory.
Dear Mr. Masood,
Its a great atricle. It will help indeed. Im looking for its industrial application in drinks sector (for human) any suggestions?
Hi Nayem,
Firstly I would like to correct some part of your question, from technological point. Milk is a colloid- it is basically composed of casein and whey protein (as the major protein), then there comes lactose. As I understand, when you make youghurt, you donot get any whey. It is the acid precipitation of casein from milk (locally called as "channa", used for making traditional sweets like "rasogolla" which gives you the whey as by product). This whey mainly comprises of lactose and whey protein, if you are planning to make probiotic drinks you may use any probiotic micro-organism. However, most of them will utilize lactose to produce lactic acid. There are some micro-organims which donot use lactose , one of them is Lactobacillus rhamnosus GG, which doesnot utilize lactose. There is no side effect when using the probiotic bacteria, as they are generally regarded as safe and have been originally isolated from human gut.
I hope I have been able to answer your question and clarify you doubt.
Regards
Devastotra Poddar
Dear Mr.Zubeyr
As it is probiotics are very sensitive organism but also their function in milk fermentation is very essential from technological point view , here are my own technological skills about probiotic fermented dairy products:
1.Use acid stable probiotics if your product final pH is higher than 4.6 during storage time : like Lb.fermantatum ,Lb.casei and Lb.plantarum
2. Use encapsulation methods with high yields like using proteinacious carrier agents like or heat free methods.I have worked on probiotic encapsulation on the UF cheese
3. try to optimize inoculate time, amount and final pH of product
- Badges
- Science topic
- Similar topics
- Biological Science
- Bioscience
- Biotechnology