Hydrolysis of Proteins in Cheddar Cheese Whey and Utilization as a Growth Medium for Lactic Acid Bacteria

被引：0

作者：

Macwan, S. R. ^{[1
]}

Prajapati, J. B. ^{[1
]}

Aparnathi, K. D. ^{[1
]}

机构：

[1] Anand Agr Univ, Dairy Chem Dept, SMC Coll Dairy Sci, Anand 388110, Gujarat, India

来源：

JOURNAL OF PURE AND APPLIED MICROBIOLOGY | 2016年 / 10卷 / 02期

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D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Cheddar cheese whey is the major by-product obtained during the manufacturing of cheese. Cheese whey was hydrolysed with four different proteolytic enzymes, pepsin, Trypsin, Papain and rennet. Amongst this four enzymes used, papain gave highest proteolytic activity. Further, papain concentration and time for hydrolysis were optimized. Whey was hydrolysed with a range of papain concentration (50-90 mg/10 ml). Growth parameters of four lactic acid bacteria (L. helveticus MTCC 5463, S. thermophilus MTCC 5461, L. mesenteroides and L. lactis) were checked in hydrolysed whey. Mean viable counts were found to be highest in whey hydrolysed with 50mg/10ml concentration for 4 h.

引用

页码：1379 / 1386

页数：8

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