• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.352-357
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• 2006

In this study, the growth characteristics of Lactobacillus helveticus ATCC 55163 were evaluated. The species was cultured in three different types of broths which included the MRS broth, 6%, 12% whey broth, and 6%, 12% whey broth containing 1% yeast extract, respectively. Exponential phase of Lactobacillus helveticus ATCC 55163 was within the range of 3 to 24 hours in the MRS broth and whey broth. The pH value of the whey broth dramatically decreased within the range of 3 to 24 hours. On the contrary, the total titratible acidity(TTA) of whey broth dramatically increased within the same range. During the same time, the lowest pH was showed in the 12% whey broth containing 1% yeast extract, and the highest TTA was showed in the same whey broth. Therefore, the concentration of whey broth and the yeast extract affected the multiplication of the Lactobacillus helveticus ATCC 55163 seriously through the research.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.149-156
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• 2009

This study was carried out to evaluate the effect of whey brew cultured by the mixed Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on the rheological properties of flour dough. 10 and 15% of whey brews were added to the dough based on flour. Farinograph, alveograph, Rapid Visco Analyzer, and fermenting power of dough were analyzed. In the farinograph analysis, as the amount of whey brews increased on dough samples, water absorption, dough development time, stability, and breakdown increased. In the alveograph analysis, as the amount of whey brews increased on dough samples, P and W value increased while L and G value decreased. In the Rapid Visco Analyzer analysis, as the amount of whey brews increased on dough samples, initial pasting temperature and peak viscosity increased while final viscosity and setback decreased. Decrease of setback showed the delay of starch retrogradation. As the amount of whey brews increased on dough samples, fermenting power of dough got reduced.

• 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.