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Microbes in Food Production

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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

Microbes in Beverage Production

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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

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Published on: September 10, 2016

Functional fermented whey-based beverage using lactic acid bacteria.

Micaela Pescuma¹, Elvira María Hébert, Fernanda Mozzi

¹Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina.

International Journal of Food Microbiology

|May 21, 2010

Summary

Fermenting whey protein concentrate with lactic acid bacteria reduces lactose and beta-lactoglobulin (BLG), an allergen, while increasing essential amino acids. This process creates a functional beverage with improved nutritional and hypoallergenic properties.

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Area of Science:

Food Science and Technology
Microbiology
Nutritional Biochemistry

Background:

Whey protein concentrate (WPC) is a functional food ingredient valued for nutrition and emulsification.
Beta-lactoglobulin (BLG), a major whey protein, is a common milk allergen.
Developing hypoallergenic and nutritious whey-based products is a significant goal.

Purpose of the Study:

To formulate a fermented whey beverage using specific lactic acid bacteria (LAB) and WPC35.
To reduce lactose and BLG content while enhancing essential amino acid concentration.
To evaluate the impact of LAB fermentation on WPC35 characteristics.

Main Methods:

Selected LAB strains (Lactobacillus acidophilus CRL 636, Lactobacillus delbrueckii subsp. bulgaricus CRL 656, Streptococcus thermophilus CRL 804) were used as single or mixed (SLaB) cultures.
WPC35 (10%, w/v) was fermented at 37°C for 24h, monitoring cell viability, lactose consumption, lactic acid production, proteolysis, and BLG degradation.
Fermented WPC35 was mixed with peach juice and calcium lactate, then stored at 10°C for 28 days.

Main Results:

LAB fermentation significantly reduced lactose and degraded BLG (41-92% hydrolysis).
Proteolytic activity released essential amino acids, notably branched-chain amino acids like Leucine, Isoleucine, and Valine.
The SLaB mixed culture demonstrated superior performance in BLG hydrolysis and amino acid release compared to single strains.

Conclusions:

Fermentation of WPC35 by selected LAB effectively reduces allergen content (BLG) and lactose.
This bioprocess enhances the concentration of essential amino acids, particularly branched-chain ones.
The findings support the development of functional, hypoallergenic whey-based beverages with improved nutritional profiles.