• Asian-Australasian Journal of Animal Sciences
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• v.33 no.2
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• pp.332-338
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• 2020

Objective: Aim of this study was to evaluate the influence of freeze-dried acid whey addition and the use a game meat (fallow deer) on a microbial content and the biogenic amines formation in dry fermented sausages. Methods: The experiment involved dry fermented sausages made in two variants from beef and from fallow deer. Each variant was divided into five groups: control (with a curing mixture), reference (with a sea salt), sample with a liquid acid whey and two samples with the addition of reconstituted freeze-dried acid whey in different concentrations. Changes in lactic acid bacteria (LAB), Enterobacteriaceae content and biogenic amines content were determined. Results: The microbial content changes suggest that addition of acid whey slightly affected LAB content in comparison with the control and reference sample, but the addition of freezedried acid whey resulted in a reduction of Enterobacteriaceae content in the sausages from fallow deer or a similar level in the beef sausages compared with the control and reference sample. Both changes in LAB and Enterobacteriaceae content were more evident in case of sausages made from fallow deer. Addition of acid whey (liquid and a higher amount of freezedried) and use of fallow deer meat to produce the sausages resulted in a significant reduction of total biogenic amines content. Conclusion: The addition of acid whey (liquid and higher amount of freeze-dried) resulted in a significant reduction of total biogenic amines content in dry fermented sausages made from fallow deer meat.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.6
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• pp.905-908
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• 2006

The purpose of this research was to study the effects of kefir whey (kefir whey, peptides, lactic acid) on skin care properties including skin lightening effect and acne treatment. The final aim was to develop a new cosmetic product and enhance the value of dairy products. The results of skin lightening tests showed that all three kefir whey components (kefir whey, peptides and lactic acid) had inhibitory ability against melanin synthesis. Furthermore, copper chelating analysis demonstrated that both kefir whey and kefir whey peptides could chelate the copper in tyrosinase, which might explain the mechanism of inhibition. The ability for acne treatment indicated that lactic acid level higher than 60 mg/ml could inhibit the growth of Propionibacterium acne, whereas no inhibition was found with other components.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.55-61
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• 2007

This study was carried out to evaluate the growth characteristics of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 and the production of propionic and acetic acids in 5% and 10% whey broth by mixed culture of L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227. Exponential phase of L. acidophilus KCCM 32820 was in the range of $6\sim12$ hrs and P. freudenreichii KCCM 31227 was in the range of $36\sim108$ hrs. In the mixed culture, production of propionic acid was shown to be greater value in the 10% whey broth than in the 5% whey broth and to be greater value in the low temperature for a long time than in sterilization by autoclave. Maximum production of propionic acid was 8.88 mg/mL in the 10% whey broth fermented at 120hrs. Production of acetic acid was revealed to be greater value in the 10% whey broth than in the 5% whey broth. The production quantity ratio of propionic acid to acetic acid was shown between $2:1\sim3:1$ during the fermentation process.

• 한국생물공학회:학술대회논문집
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• 2005.04a
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• pp.181-185
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• 2005

We investigated the fermentative production of lactic acid from cheese whey and corn steep liquor as cheap raw materials using Lactobacillus sp. RKY2 to reduce the manufacturing cost of lactic acid. Lactic acid yields were obtained at more than 0.98 g/g from medium containing whey lactose. Lactic aid productivities and yields obtained from whey lactose were slightly higher than those obtained from pure lactose. The final concentration of lactic acid increased with increase, in whey lactose concentration, whereas the lactic acid productivity decreased probably due to substrate inhibition. The fermentation efficiencies were improved by addition of more corn steep liquor to the medium.

• Journal of Dairy Science and Biotechnology
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• v.41 no.1
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• pp.34-43
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• 2023

Hydrolysis of whey-derived proteins using lactic acid bacteria (LAB) utilizes the mass culture method and fermentation of LAB to produce effective bioactive peptides. Whey protein has the biological potential of its precursors, but the active fragments may not be released depending on the hydrolysis method. As an alternative to these problems, the nutritional and bioactive functionality of the hydrolysis method have been reported to be improved using LAB for whey protein. Peptide fractions were obtained using a sample fast protein liquid chromatography device. Antioxidant activity was verified for each of the five fractions obtained. In vitro cell experiments showed no cytotoxicity and inhibited nitric oxide production. Cytokine (IL [interleukin]-1α, IL-6, tumor necrosis factor-α) production was significantly lower than that of lipopolysaccharides (+). As a result of checking the amino acid content ratio of the fractions selected through the AccQ-Tag system, 17 types of amino acids were identified, and the content of isoleucine, an essential amino acid, was the highest. These properties show their applicability for the production of functional products utilizing dietary supplements and milk. It can be presented as an efficient method in terms of product functionality in the production of uniform-quality whey-derived peptides.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.458-465
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• 2010

This study evaluated the effect of whey brew cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on bread quality characteristics. Ten and 15% whey brew were added to flour-based bread, after which bread volume, pH, total titratable acidity (TTA), moisture content, water activity, texture, organic acid content, and sensory evaluation were analyzed. The bread volume and TTA of control were the largest among the samples, whereas pH was the lowest. Moisture content did not significantly differ depending on the amount of whey brew added, though water activity was highest in the bread with 10% whey brew. However, hardness was the lowest in bread with 10% whey brew. Propionic acid was not detected while succinic acid, lactic acid, and acetic acid were detected in small amounts in the control compared to the test samples. Succinic acid, acetic acid, and lactic acid content was high in bread with 15% whey brew, with propionic acid present at a very high amount. In terms of sensory evaluation, bread with 10% whey brew had the highest score. As a result, high quality characteristics were associated with the bread with 10% whey brew, whereas long preservation was a characteristic of the bread with 15% whey brew.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.6-11
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• 2007

This study was carried out to evaluate the growth characteristics of Propionbacterium freudenreichii KCCM 31227 and production of organic acids in whey broth. Bacterial growth and increase rate of TTA (Total Titratible Acidity) were analysed. Log numbers of Propionibacterium freudenreichii KCCM 31227 was at the highest peak at 7.5${\times}10^7$ cfu/ml in fementation of 72 hr in 12% whey broth treated with low temperature long time method (60$^{\circ}C$, 30min) containing 1% yeast extract. TTA value of 12% whey broth treated with low temperature long time method and containing 1% yeast extract showed the highest peak at 5.2 in fermentation of 72 hr. The increase rate of cells and TTA in whey broth revealed almost the same tendency. Production of propionic and acetic acids showed higher value in the whey broth treated with low temperature long time method.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.145-152
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• 2021

Microbial bioconversion using lactic acid bacteria (LAB) provides several human health benefits. Although whey and whey-derived bioactive compounds can contribute to an improvement in human health, the potential anti-obesity effect of whey bioconversion by LAB has not been well studied. This study aimed to investigate whether bioconversion of whey by Pediococcus pentosaceus KI31 and Lactobacillus sakei KI36 (KI31-W and KI36-W, respectively) inhibits 3T3-L1 preadipocyte differentiation. Both KI31-W and KI36-W reduced intracellular lipid accumulation significantly, without decreasing 3T3-L1 preadipocyte proliferation. In addition, obesity-related transcription factor (peroxisome proliferator-activated receptor γ) and genes (adipocyte fatty acid-binding protein and lipoprotein lipase) were down-regulated significantly in 3T3-L1 cells in the presence of KI31-W and KI36-W. Collectively, these results suggest that bioconversion of whey by LAB exhibits anti-adipogenic activity and may be applied as a therapeutic agent for obesity.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.285-290
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• 1984

Growth characteristics of six lactic acid bacteria in whey-soy milk mixtures were investigated to obtain basic informations for processing cheese-like product by coprecipitation of whey and soy proteins. Streptococcus cremoris and Lactobacillus acidophilus produced more aicd than other lactic acid bacteria both in whey-soy milk mixture and in soy milk. Lactic acid fermentation was accelerated in whey-soy milk mixture than in soy milk with all the lactic aicd bacteria, and specially with S. lactis and S. cremoris in great extent. The number of viable cell of 1:1 mixed culture of S. lactis and S. cremoris in whey soy milk mixture was about 10 times than in soymilk. It was mainly the effect of lactose in the whey that increased the acid production by lactic aicd bacteria in whey-soy milk mixture although the degree of acceleration depended on the ability of microorganism to use carbohydrates. The optimum amount of lactose added to soy milk to accelerate the acid production was 0.8g/100ml soy milk.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.1
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• pp.85-93
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• 2017

Objective: This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods: Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity ($a_w$), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results: At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion: The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made