Development of functional fermented whey-oat-based product using probiotic bacteria.

Area of Science:

• Food Science and Technology
• Probiotics and Fermentation
• Dairy Product Development

Background:

• Whey protein concentrate (WPC) is a rich source of proteins but contains lactose and beta-lactoglobulin (BLG).
• Fermentation using probiotic bacteria can potentially reduce lactose and modify whey proteins.
• Developing functional fermented dairy products requires optimizing fermentation parameters.

Purpose of the Study:

• To formulate a fermented whey product with reduced lactose and BLG content using probiotic bacteria.
• To optimize starter culture concentration and fermentation time for enhanced probiotic activity.
• To evaluate the proteolysis and storage stability of the developed fermented whey product.

Main Methods:

• Formulation of fermented whey product using WPC and a mixed culture of Lactobacillus acidophilus and Lactobacillus bulgaricus.
• Optimization of starter culture concentration (1%, 5%, 10%) and fermentation time (2-10 hours).
• Analysis of viable count, pH, acidity, proteolysis (μg/ml), and SDS-PAGE for whey protein hydrolysis during refrigerated storage (0-15 days).

Main Results:

• Optimal fermentation conditions identified as 5% starter culture concentration and 10 hours fermentation time.
• Achieved optimal viable count of 9.8 × 10^10 CFU/ml and pH of 4.42.
• Demonstrated significant proteolysis (98.8 μg/ml) and hydrolysis of whey proteins by probiotic bacteria, with decreased viability and pH during storage.

Conclusions:

• A successful method for producing a fermented whey product with reduced lactose and BLG was established.
• Optimized fermentation parameters significantly enhanced probiotic viability and proteolysis.
• The fermented whey product exhibited stability during refrigerated storage, indicating potential for commercial application.