Dinkçi Nayil, Akdeniz Vildan, Akalın Ayşe Sibel
Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir 35100, Turkey.
Foods. 2023 Feb 1;12(3):610. doi: 10.3390/foods12030610.
Recently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional probiotic fermented beverages from different types of whey protein concentrates (WPC) could be a good way to valorize whey. Meanwhile, reduced environmental pollution and economic sustainability will be provided. In this study, probiotic beverages enriched with 1% kiwi powder were produced from goat, sheep, and cow WPC (15%). Moreover, subsp. and the probiotic bacteria and subsp. were used for fermentation. The results showed that WPC significantly increased the protein content and acidity of beverages ( < 0.05). Production with WPC also improved the viability of probiotic bacteria and , total phenolic compound (TPC), and antioxidant activity of beverages. The highest viability of probiotic bacteria (9.67 log CFU/mL for Bb-12 and, 9.35 log CFU/mL for ) was found in beverages produced from goat WPC. In addition, WPC increased the free amino acid content of beverages, and the highest essential amino acids and branched-chain amino acids were found in beverages produced from goat WPC as 146.19 mg/100 g and 70.31 mg/100 g, respectively ( < 0.05). Consequently, while production with goat, cow, and sheep WPC improved quality compared to the control, beverages produced from goat WPC excelled. The production of a functional probiotic beverage with goat WPC is promising for dairy technology.
最近，对山羊奶酪和绵羊奶酪的需求有所增加，主要是因为它们对营养和健康有益。因此，大量来自各种动物的乳清作为废物/副产品被生产出来。利用不同类型的乳清蛋白浓缩物（WPC）生产功能性益生菌发酵饮料可能是一种使乳清增值的好方法。同时，还能减少环境污染并实现经济可持续性。在本研究中，用山羊、绵羊和奶牛的WPC（15%）生产了添加1%猕猴桃粉的益生菌饮料。此外，还使用了亚种以及益生菌和亚种进行发酵。结果表明，WPC显著提高了饮料的蛋白质含量和酸度（P<0.05）。使用WPC进行生产还提高了益生菌和的活力、总酚化合物（TPC）以及饮料的抗氧化活性。在山羊WPC生产的饮料中发现益生菌的活力最高（Bb-12为9.67 log CFU/mL，为9.35 log CFU/mL）。此外，WPC增加了饮料中的游离氨基酸含量，在山羊WPC生产的饮料中发现的必需氨基酸和支链氨基酸含量最高，分别为146.19 mg/100 g和70.31 mg/100 g（P<0.05）。因此，虽然与对照组相比，使用山羊、奶牛和绵羊的WPC进行生产提高了产品质量，但山羊WPC生产的饮料表现最佳。用山羊WPC生产功能性益生菌饮料在乳制品技术方面具有广阔前景。
