Browse > Article
http://dx.doi.org/10.5851/kosfa.2015.35.2.189

Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food  

Cho, Young-Hee (Department of Animal Resource & Science, Dankook University)
Shin, Il-Seung (Department of Animal Resource & Science, Dankook University)
Hong, Sung-Moon (Department of Animal Resource & Science, Dankook University)
Kim, Cheol-Hyun (Department of Animal Resource & Science, Dankook University)
Publication Information
Food Science of Animal Resources / v.35, no.2, 2015 , pp. 189-196 More about this Journal
Abstract
The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 109 CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.
Keywords
whey protein; fermented beverage; Lactobacillus plantarum; antioxidant activity; sensory analysis;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Adhikari, K., Grûn, I. U., Mustapha, A., and Fernando, L. N. (2002) Changes in the profile of organic acids in plain set and stirred yogurts during manufacture and refrigerated storage. J. Food Qual. 25, 435-451.   DOI   ScienceOn
2 Almeida, K. E., Tamime, A. Y., and Oliveira, M. N. (2009) Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWTFood Sci. Technol. 42, 672-678.
3 Athanasiadis, I., Paraskevopoulou, A., Blekas, G., and Kosseoglou, V. (2004) Development of a novel whey beverage by fermentation with kefir granules-Effect of various treatments. Biotechnol. Prog. 20, 1091-1095.   DOI   ScienceOn
4 Cho, Y. H., Hong, S. M., and Kim, C. H. (2013) Isolation and characterization of lactic acid bacteria from kimchi, Korean traditional fermented food to apply into fermented dairy products. Kor. J. Food Sci. An. 33, 75-82.   DOI
5 Beganović, J., Kos, B., Pavunc, A. L., Uroić, K., Džidara, P., and Šušković, J. (2013) Proteolytic activity of probiotic strain Lactobacillus helveticus M92. Anaerobe 20, 58-64.   DOI   ScienceOn
6 Campagne, C. P., Tompkins, T. A., Buckley, N. D., and GreenJohnson, J. M. (2010) Effect of fermentation by pure and mixed cultures of Streptococcus thermophiles and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage. Food Microbiol. 27, 968-972.   DOI   ScienceOn
7 Djurić, M., Carić, M., Milanović, S., Tekić, M., and Panić, M. (2004) Development of whey-based beverages. Eur. Food Res. Technol. 219, 321-328.   DOI
8 Hassan, A. A., Aly, M. M. A., and El-Hadidie, S. T. (2012) Production of cereal-based probiotic beverages. World Appl. Sci. J. 19, 1367-1380.
9 Farvin, K. S., Baron, C. P, Nielsen, N. S., and Jacobsen, C. (2010) Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk. Food Chem. 123, 1081-1089.   DOI   ScienceOn
10 Gliszczynska-Swiglo, A. (2006) Antioxidant activity of water soluble vitamins in the TEAC (Trolox equivalent antioxidant capacity) and the FRAP (ferric reducing antioxidant power) assays. Food Chem. 96, 131-136.   DOI   ScienceOn
11 Hugunin, A. (2008) US whey ingredients in yogurt and yogurt beverages. US Dairy Export Council. Available from: http://usdec.files.cms-plus.com/PDFs/2008Monographs/YogurtMonograph2009.pdf
12 Korhonen, H. (2009) Milk-derived bioactive peptides: From science to applications. J. Funct. foods 1, 177-187.   DOI   ScienceOn
13 Khalid, N. M. and Marth, E. H. (1990) Proteolytic activity by strains of Lactobacillus plantarum and Lactobacillus casei. J. Dairy Sci. 73, 3068-3076.   DOI
14 Khalid, K., Kiong, L. H., Chowdhury, Z. Z., and Khalid, K. (2011) Antimicrobial interaction of Lactococcus lactis subsp. lactis against some pathogenic bacteria. Int. J. Biosci. 1, 39-44.
15 Ko, I. H., Wang, M. K., Jeong, B. J. and Kwak, H. S. (2005) Fermentation for liquid-type yogurt with Lactobacillus casei 911LC. Asian Australas. J. Anim. Sci. 18, 102-106.   DOI
16 Lee, H., Yoon, H., Ji, Y., Kim, H., Park, H., Lee, J., Shin, H., and Holzapfel, W. (2011) Functional properties of Lactobacillus strains isolated from kimchi. Int. J. Food Microbiol. 145, 155-161.   DOI   ScienceOn
17 Pescuma, M., Hébert, E. M., Mozzi, F., and Font de Valdez, G. (2010) Functional fermented whey-beverage using lactic acid bacteria. Int. J. Food Microbiol. 141, 73-81.   DOI   ScienceOn
18 Lim, S. M. and Im, D. S. (2009) Screening and characterization of probiotic lactic acid bacteria isolated from Korean fermented foods. J. Microbiol. Biotechnol. 19, 178-186.   DOI
19 Najgebauer-Lejko, D. (2014) Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Sci. Technol. 94, 327-339.   DOI   ScienceOn
20 Nikolova, D., Petrova, M., Evstatieva, Y., Danova, S., and Atev A. (2009) Antimicrobial activity of Lactobacillus helveticus strain 50P1. Trakia J. Sci. 7, 40-44.
21 Shiby, V. K., Radhakrishna, K., and Bawa, A. S. (2013) Development of whey-fruit-based energy drink mixes using Doptimal mixture design. Int. J. Food Sci. Technol. 48, 742-748.   DOI   ScienceOn
22 Ramesh, V., Kumar, R., Singh, R. R. B., Kaushik, J. K., and Mann, B. (2012) Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk. Dairy Sci. Technol. 92, 179-188.   DOI
23 Rathore, S., Salmerón, I., and Pandiella, S. S. (2012) Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures. Food Micorbiol. 30, 239-244.   DOI   ScienceOn
24 Rittmanic, S. (2008) U.S. whey proteins in ready-to-drink beverages. US Dairy Export Council. Available from: http://usdec.files.cms-plus.com/PDFs/2008Monographs/WheyReadDrinkBeverages_English.pdf
25 Sinha, R., Radha, C., Prakash, J., and Kaul, P. (2007) Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation. Food Chem. 101, 1484-1491.   DOI   ScienceOn
26 Wu, S. C., Su, Y. S., and Cheng, H. Y. (2011) Antioxidant properties of Lactobacillus-fermented and non-fermented Graptopetalum paraguayense E. Walther at different stages of maturity. Food Chem. 129, 804-809.   DOI   ScienceOn
27 Unal, G. and Akalm, A. S. (2012) Antioxidant and angiotensinconverting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate. Dairy Sci. Technol. 92, 627-639.   DOI
28 Vijayaraghavan, P. and Vincent, S. G. P. (2013) A simple method for the detection of protease activity on agar plates using bromocresolgreen dye. J. Biochem. Tech. 4, 628-630.
29 Walsh, H., Ross, J., Hendricks, G., and Guo, M. (2010) Physico-chemical properties, probiotic survivability, microstructure, and acceptability of a yogurt-like symbiotic oats-based product using pre-polymerized whey protein as a gelation agent. J. Food Sci. 75, M327-M337.   DOI   ScienceOn
30 Zha, X. Q., Luo, J. P., Zhang, L., and Hao, J. (2009) Antioxidant properties of different polysaccharides extracted with water and sodium hydroxide from rice bran. Food Sci. Biotechnol. 18, 449-455.