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Fermented Whey Produced by Mixed Culture of Lactobacillus acidophilus and Propionibacterium freudenreichii : Effect on Quality Properties of Bread  

Yun Mi-Suk (Dept. of Food Technology, Seoul Health College)
Publication Information
The Korean Journal of Food And Nutrition / v.18, no.2, 2005 , pp. 109-114 More about this Journal
Abstract
A mixed Lactobacillus acidophilus and Propionibacterium freudenreichii was cultured in the $10\%$ whey broth with $0.5\%$ yeast extract for 4 days. Viable cell numbers of Lactobacillus acidophilus and Propionibacterium freudenreichii were $2.4\ties10^9$ cfu/mL after 36hr and $9.42\times10^8$ cfu/mL after 96 hr. Consumption rate of lactose during fermentation was $87.5\%$. Propionic acid was produced 18.5g/L and acetic acid was produced 4.8g/L, as a result of that, comparison of propionic acid and acetic acid was 3.8:1 Volume of white pan bread was decreased as added amount of whey was increased. Hardess of white pan bread was decresed as added amount of whey was increased. Preservation period of white pan bread with $10\%$ whey fermented product elongated 2 day compared to control.
Keywords
propionic acid; white pan bread; preservation period;
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