Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein Hydrolysate

Growth of some probiotic bacteria was significantly improved in milk supplemented with whey protein hydrolysate (WPH). However, WPH had no effect on the growth of Lactobacillus delbrueckii ssp. bulgaricus 18, L. delbrueckii ssp. bulgaricus 10442, and Streptococcus thermophilus 1. When the probiotic...

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Bibliographic Details
Published in:Journal of food science 2003-08, Vol.68 (6), p.2090-2095
Main Authors: Mccomas, K.A. Jr, Gilliland, S.E
Format: Article
Language:English
Subjects:
Bacteria
Bifidobacterium
Bifidobacterium longum
cold storage
Food science
Lactobacillus
Lactobacillus delbrueckii subsp. bulgaricus
Milk
probiotics
protein hydrolysates
Proteins
Streptococcus thermophilus
whey protein
whey protein hydrolysate
Yogurt
yogurt cultures
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Summary:Growth of some probiotic bacteria was significantly improved in milk supplemented with whey protein hydrolysate (WPH). However, WPH had no effect on the growth of Lactobacillus delbrueckii ssp. bulgaricus 18, L. delbrueckii ssp. bulgaricus 10442, and Streptococcus thermophilus 1. When the probiotic bacteria were grown in combination with different yogurt cultures in milk, WPH caused significant increases in growth of Bifidobacterium longum S9, L. acidophilus O16, and L. acidophilus L-1. However, by day 28 of refrigerated storage, the populations of the probiotic cultures that had been grown in samples supplemented with WPH were similar or below those in the control samples.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb07024.x