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Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content

机译：嗜热乳酸菌的乳清发酵：碳水化合物和蛋白质含量的演变

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Whey, a by-product of the cheese industry usually disposed as waste, is a source of biological and functional valuable proteins. The aim of this work was to evaluate the potentiality of three lactic acid bacteria strains to design a starter culture for developing functional whey-based drinks. Fermentations were performed at 37 and 42℃ for 24 h in reconstituted whey powder (RW). Carbohydrates, organic acids and amino acids concentrations during fermentation were evaluated by RP-HPLC. Proteolytic activity was measured by the o-phthaldialdehyde test and hydrolysis of whey proteins was analyzed by Tricine SDS-PAGE. The studied strains grew well (2-3 log cfu/ml) independently of the temperature used. Streptococcus thermophilus CRL 804 consumed 12% of the initial lactose concentration and produced the highest amount of lactic acid (45 mmol/1) at 24 h. Lactobacillus delbrueckii subsp. bulgaricus CRL 454 was the most proteolytic (91 μg Leu/ml) strain and released the branched chain amino acids Leu and Val. In contrast, Lactobacillus acidophilus CRL 636 and S. thermophilus CRL 804 consumed most of the amino acids present in whey. The studied strains were able to degrade the major whey proteins, α-lactalbumin being degraded in a greater extent (2.2-3.4-fold) than β-lactoglobulin. Two starter cultures were evaluated for their metabolic and proteolytic activities in RW. Both cultures acidified and reduced the lactose content in whey in a greater extent than the strains alone. The amino acid release was higher (86 μg/ml) for the starter SLb (strains CRL 804 + CRL 454) than for SLa (strains CRL 804 +CRL 636, 37 μg/ml). Regarding a-lactalbumin and P-lactoglobulin degradation, no differences were observed as compared to the values obtained with the single cultures. The starter culture SLb showed high potential to be used for developing fermented whey-based beverages.
机译：乳清是干酪行业的副产品，通常作为废物处理，是生物学和功能上有价值的蛋白质的来源。这项工作的目的是评估三种乳酸菌菌株设计一种用于开发功能性乳清饮料的发酵剂的潜力。在重构乳清粉（RW）中于37和42℃发酵24小时。发酵过程中的碳水化合物，有机酸和氨基酸浓度通过RP-HPLC进行评估。通过邻苯二甲醛测试测量蛋白水解活性，并通过Tricine SDS-PAGE分析乳清蛋白的水解。所研究的菌株生长良好（2-3 log cfu / ml），与所用温度无关。嗜热链球菌CRL 804消耗了初始乳糖浓度的12％，并在24小时内产生最高量的乳酸（45 mmol / 1）。德氏乳杆菌亚种。保加利亚CRL 454是蛋白水解最强的菌株（91μgLeu / ml），释放出支链氨基酸Leu和Val。相反，嗜酸乳杆菌CRL 636和嗜热链球菌CRL 804消耗了乳清中存在的大多数氨基酸。所研究的菌株能够降解主要的乳清蛋白，与β-乳球蛋白相比，α-乳白蛋白的降解程度更大（2.2-3.4倍）。在RW中评估了两种发酵剂培养物的代谢和蛋白水解活性。与单独的菌株相比，两种培养物均酸化并降低了乳清中的乳糖含量。起始剂SLb（菌株CRL 804 + CRL 454）的氨基酸释放高于（SLa）菌株（CRL 804 + CRL 636，37μg/ ml）（86μg/ ml）。关于α-乳白蛋白和β-乳球蛋白的降解，与单一培养物获得的值相比没有观察到差异。发酵剂SLb显示出开发发酵乳清饮料的巨大潜力。

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