Abd Rabo Fawzia Hr, Elshaghabee Fouad Mf, Abdel-Maged Amira M, Hassan Ashwak Abdel-Moneim
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt.
Food Sci Technol Int. 2025 Jul 23:10820132251358987. doi: 10.1177/10820132251358987.
The objective of this study was to enhance the value of dairy byproducts including cheese whey through developing fermented whey beverages using novel isolated lactic acid bacterial strains from human and cow milk. Nine formulations of a fermented whey mango beverage were carried out and compared to non fermented whey supplemented with mango juice on day one or after 10 days of cold storage. Chemical and physicochemical properties, viscosity, antioxidant activity, organic acids profile, and microbiological parameters were evaluated. No significant differences ( ≥ 0.05) were observed in the chemical composition; whereas significant differences ( ≤ 0.05) were observed in pH. Concentration of total phenolic content was ranged from 51 to 125.02 mg GAE/g, while antioxidant activity was significantly increased in fermented whey beverages by C strain (86.7%) compared to control sample (60.52%). Organic acid metabolites especially lactic and acetic acids were present in large amounts in all the fermented whey samples. Furthermore, the fermented whey mango beverages provided a favorable environment for the growth of probiotic bacteria; the bacterial count during the storage period exceeded 7 logs CFU/ml, which was significantly higher than the minimum therapeutic dose, and did not fall below 7 until the end of the period. Sensorially, the addition of probiotic strains C, C, H and H significantly ( ≤ 0.05) improved the final product's structural qualities, color and sensory acceptance. Overall, the mango beverage has a high potential for being a profitable novel dairy product with several nutritional and bioactive benefits.
本研究的目的是通过使用从人乳和牛乳中分离出的新型乳酸菌菌株开发发酵乳清饮料，提高包括奶酪乳清在内的乳制品副产物的价值。对九种发酵乳清芒果饮料配方进行了研究，并与在第一天或冷藏10天后添加芒果汁的未发酵乳清进行比较。评估了化学和物理化学性质、粘度、抗氧化活性、有机酸谱和微生物学参数。在化学成分上未观察到显著差异（≥0.05）；而在pH值上观察到显著差异（≤0.05）。总酚含量浓度范围为51至125.02 mg GAE/g，与对照样品（60.52%）相比，C菌株发酵乳清饮料中的抗氧化活性显著提高（86.7%）。所有发酵乳清样品中都大量存在有机酸代谢产物，尤其是乳酸和乙酸。此外，发酵乳清芒果饮料为益生菌的生长提供了有利环境；储存期间的细菌计数超过7 log CFU/ml，显著高于最低治疗剂量，直到储存期结束才降至7以下。从感官上来说，添加益生菌菌株C、C、H和H显著（≤0.05）改善了最终产品的结构品质、颜色和感官接受度。总体而言，芒果饮料作为一种具有多种营养和生物活性益处的盈利性新型乳制品具有很高的潜力。
