INVESTIGATION ON LACTOSE FERMENTING YEASTS ACTIVITY IN THE WHEY OBTAINED BY COAGULATION OF MILK PROTEINS BY BERRY COAGULANT

The results of biochemical activity of lactose fermenting yeasts in the wort based on whey, obtained by thermo acid coagulation of milk by berry raw material (sterilized black currant paste) are shown. The extraction of black currant’ valuable components occur in the protein foundation and colored w...

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Autores principales:	Olena GREK, Olena KRASULYA, Alla PETRYNA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	colored whey fermentation activity lactose fermenting yeasts wort Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/70a86fd71d114fab8c98e8dc26f956a7
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spelling	oai:doaj.org-article:70a86fd71d114fab8c98e8dc26f956a72021-12-02T18:18:26ZINVESTIGATION ON LACTOSE FERMENTING YEASTS ACTIVITY IN THE WHEY OBTAINED BY COAGULATION OF MILK PROTEINS BY BERRY COAGULANT2068-66092559-6381https://doaj.org/article/70a86fd71d114fab8c98e8dc26f956a72017-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/493/479https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The results of biochemical activity of lactose fermenting yeasts in the wort based on whey, obtained by thermo acid coagulation of milk by berry raw material (sterilized black currant paste) are shown. The extraction of black currant’ valuable components occur in the protein foundation and colored whey, which can be used in the production of fermented beverages with high biological and nutrition value. It was found from the analysis of lactose fermenting yeasts’ biomass accommodation that the biggest growth of yeasts in the wort based on colored whey was in the samples which are fermented by Zygosaccharomyces lactis 868-K – the general amount of cells was (78.1...79.9)∙106 CFU/ml for 48 hours. The optimal fermentation temperature (30…32 °C) was established by the parameters of fermentation activity: accumulation of ethyl alcohol and carbon dioxide in the wort, the total amount of yeasts cells.The obtained results were used in the technology development of non-alcocholic beverages based on colored whey.Olena GREKOlena KRASULYAAlla PETRYNAStefan cel Mare University of Suceavaarticlecolored wheyfermentation activitylactose fermenting yeastswortFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 2, Pp 71-76 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	colored whey fermentation activity lactose fermenting yeasts wort Food processing and manufacture TP368-456
spellingShingle	colored whey fermentation activity lactose fermenting yeasts wort Food processing and manufacture TP368-456 Olena GREK Olena KRASULYA Alla PETRYNA INVESTIGATION ON LACTOSE FERMENTING YEASTS ACTIVITY IN THE WHEY OBTAINED BY COAGULATION OF MILK PROTEINS BY BERRY COAGULANT
description	The results of biochemical activity of lactose fermenting yeasts in the wort based on whey, obtained by thermo acid coagulation of milk by berry raw material (sterilized black currant paste) are shown. The extraction of black currant’ valuable components occur in the protein foundation and colored whey, which can be used in the production of fermented beverages with high biological and nutrition value. It was found from the analysis of lactose fermenting yeasts’ biomass accommodation that the biggest growth of yeasts in the wort based on colored whey was in the samples which are fermented by Zygosaccharomyces lactis 868-K – the general amount of cells was (78.1...79.9)∙106 CFU/ml for 48 hours. The optimal fermentation temperature (30…32 °C) was established by the parameters of fermentation activity: accumulation of ethyl alcohol and carbon dioxide in the wort, the total amount of yeasts cells.The obtained results were used in the technology development of non-alcocholic beverages based on colored whey.
format	article
author	Olena GREK Olena KRASULYA Alla PETRYNA
author_facet	Olena GREK Olena KRASULYA Alla PETRYNA
author_sort	Olena GREK
title	INVESTIGATION ON LACTOSE FERMENTING YEASTS ACTIVITY IN THE WHEY OBTAINED BY COAGULATION OF MILK PROTEINS BY BERRY COAGULANT
title_short	INVESTIGATION ON LACTOSE FERMENTING YEASTS ACTIVITY IN THE WHEY OBTAINED BY COAGULATION OF MILK PROTEINS BY BERRY COAGULANT
title_full	INVESTIGATION ON LACTOSE FERMENTING YEASTS ACTIVITY IN THE WHEY OBTAINED BY COAGULATION OF MILK PROTEINS BY BERRY COAGULANT
title_fullStr	INVESTIGATION ON LACTOSE FERMENTING YEASTS ACTIVITY IN THE WHEY OBTAINED BY COAGULATION OF MILK PROTEINS BY BERRY COAGULANT
title_full_unstemmed	INVESTIGATION ON LACTOSE FERMENTING YEASTS ACTIVITY IN THE WHEY OBTAINED BY COAGULATION OF MILK PROTEINS BY BERRY COAGULANT
title_sort	investigation on lactose fermenting yeasts activity in the whey obtained by coagulation of milk proteins by berry coagulant
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/70a86fd71d114fab8c98e8dc26f956a7
work_keys_str_mv	AT olenagrek investigationonlactosefermentingyeastsactivityinthewheyobtainedbycoagulationofmilkproteinsbyberrycoagulant AT olenakrasulya investigationonlactosefermentingyeastsactivityinthewheyobtainedbycoagulationofmilkproteinsbyberrycoagulant AT allapetryna investigationonlactosefermentingyeastsactivityinthewheyobtainedbycoagulationofmilkproteinsbyberrycoagulant
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INVESTIGATION ON LACTOSE FERMENTING YEASTS ACTIVITY IN THE WHEY OBTAINED BY COAGULATION OF MILK PROTEINS BY BERRY COAGULANT

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