X : 1 1 2 1 * 1 2 1. 130025 2. 130033 55% TS275.4 A doi 10.3969/jissn.1671-9646(C).2011.08.001 Research Progress of Whey- based Fermented Beverage Wang Xin 1 Hou Jumin 1 2 Piao Shanshan 1 * Yang Zhennai 1 2 1. School of Biological and Agricultural Engineering Jilin University Changchun 130025 China 2. Center of Agro- food Technology Jilin Academy of Agricultural Sciences Changchun 130033 China Abstract Cheese whey is a by- product of dairy industries retaining 55% of the nutrition in the bovine milk. It can be used to produce whey powder whey protein concentration and lactose there are some problems such as energy exhausting and cost highly in the processing. If it is fermented properly by lactic acid bacteria not only can it avoid unnecessary energy consumption but also degrade the cheese whey protein to release essential amino acids immune regulation peptides antioxidant peptides antihypertensive peptides and convert lactose into lactic acid or alcohol, endowing the whey with bioactivity and good taste. As a result, using cheese whey to produce whey- based fermented beverage has practical value. In this paper the utilization of cheese whey bioactivity of the fermented whey properties of starter culture parameters of the production technology are reviewed. Finally the feasibility and prospect of the whey- based fermented beverage are discussed. Key words cheese whey fermentation bioactivity beverage 0 [2] [1] 85%~90% [3] 55% 1 10 8 t 47% 2011-07-12 200903276 CARS- 37 1970- E- mail wx@jlu.edu.cn * 1965- E- mail zyang@cjaas.com 44
3 1 2 [7] 3 2 1 2.1 93% 5% 0.85% 0.53% 0.36% β- 58% α- 13% [4] Lactobacillus acidophilllus Lactobacillus delbrueckii sub- sp. bulgaricus Streptococus ther- mophillus 1.0 1.5 6.4 3.0 log cfu/ml 122.0 mmol/l 92% β- 13 μg/ml 484 μmol/ml Leu [8] Lactobacillus helveticus α- 5 1 101 INYN 104 [5] 115 LDQW 118 [9] ACE X 18 μg/ml 35 μg/ml [6] Kefir grains 7.8~8.3 g/l 5.0 g/l 0.7 g/l 45 08/ 2011
[14] 2- - 1-3- - 1-1- [10] Kluyveromyces marianus 8 2.12 kpa 2.2 2.2.4 ACE 2.2.1 3 26 mg/l [11] Escherichia coli. [12] A 3.1 2.2.2 3.2 [13] α- β- [9] [17 18] 2.2.3 CRL804 CRL656 CRL636 46 X [15] ACE SHR 2.08 kpa [16] 3 h ph 4.5 [19]
CRL656 35 8 h 626 μg/ml Leu [8] [22] [24] ph 6.4 37 5% 14 h Kluyveromyces O - 2 39.45% lactis Torula Lactobacillus helveticus kefir 4% ph 7.5 39 Lactobacillus Kefira- - 80 β- nofaciens subsp. Kefirano-faciens RLSFNP Lactobacillus Kefiraofaciens subsp. kefir- [20] granum 4 3.3 25 70 h [21] ph [19] 3 h 12 h 1 1~1 2 2%~5% 35 42 4~24 h L. acidlophilus L. casei 1 1 3% [23] X IC 50 =177.39 μm [25] 47 08/ 2011
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