Elkashef Hany, Awad Awad A, Hassan Ashwak Abdel Moneim
Dairy Department, Faculty, of Agriculture, Cairo University, PO Box 12613, Giza, Egypt.
Probiotics Antimicrob Proteins. 2025 May 29. doi: 10.1007/s12602-025-10599-y.
This study was designed to valorize dairy byproducts including cheese whey and buttermilk through developing fermented beverages using a novel isolated Apilactobacillus kunkeei EABW06 strain from Egyptian bee's wax. Cheese whey or buttermilk was fermented with A. kunkeei and compared to fermented whey or buttermilk supplemented with Rutab date pulp on day one or after 15 days of cold storage. Physicochemical, microbiological, sensory, proteolytic, and various functional properties were investigated. Fermented buttermilk beverages particularly supplemented with date pulp had the highest viscosity and water-holding capacity at the beginning or after 15 days of cold storage. The supplementation with date pulp led to increase the viable count of A. kunkeei. Compared to fermented whey beverages, fermented buttermilk beverages recorded the greatest scores of sensory attributes. The proteolytic, ACE-I, and antioxidant activity enhanced in fermented buttermilk supplemented with or without date pulp. A storage period exhibited a positive effect on the proteolysis, ACE-I, and DPPH radical scavenging properties of fermented beverages. All fermented beverages showed a great inhibitory impact against the growth of various species of fungi and bacteria. Fermented buttermilk beverages demonstrated the highest cytotoxicity against Caco2 cell lines with IC values of 81.22-86.89 μg/mL. However, fermented whey beverages had the strongest inhibition of α-amylase and α-glucosidase enzymes. These findings propose that whey or buttermilk serves as an effective medium for the growth of A. kunkeei and potentially enabling the development of innovative fermented dairy beverages with beneficial health effects.
本研究旨在通过利用从埃及蜂蜡中分离出的新型阿氏乳杆菌EABW06菌株开发发酵饮料，来提升包括奶酪乳清和酪乳在内的乳制品副产物的价值。将奶酪乳清或酪乳与阿氏乳杆菌进行发酵，并与在冷藏第一天或冷藏15天后添加了鲁塔卜枣果肉的发酵乳清或酪乳进行比较。对其理化、微生物、感官、蛋白水解和各种功能特性进行了研究。特别是添加了枣果肉的发酵酪乳饮料在冷藏开始时或15天后具有最高的粘度和持水能力。添加枣果肉导致阿氏乳杆菌的活菌数增加。与发酵乳清饮料相比，发酵酪乳饮料的感官属性得分最高。添加或不添加枣果肉的发酵酪乳中蛋白水解、ACE-I和抗氧化活性均有所增强。储存期对发酵饮料的蛋白水解、ACE-I和DPPH自由基清除特性有积极影响。所有发酵饮料对各种真菌和细菌的生长均表现出极大的抑制作用。发酵酪乳饮料对Caco2细胞系表现出最高的细胞毒性，IC值为81.22 - 86.89μg/mL。然而，发酵乳清饮料对α-淀粉酶和α-葡萄糖苷酶的抑制作用最强。这些发现表明，乳清或酪乳是阿氏乳杆菌生长的有效培养基，并有可能开发出具有有益健康作用的创新型发酵乳制品饮料。
