Caseinomacropeptide and whey protein concentrate enhance Bifidobacterium lactis growth in milk

被引：84

作者：

Janer, C ^{[1
]}

Peláez, C ^{[1
]}

Requena, T ^{[1
]}

机构：

[1] CSIC, Inst Frio, Dept Dairy Sci & Technol, E-28040 Madrid, Spain

来源：

FOOD CHEMISTRY | 2004年 / 86卷 / 02期

关键词：

Bifidobacterium lactis; bifidogenic; caseinomacropeptide; whey protein concentrate;

D O I：

10.1016/j.foodchem.2003.09.034

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Caseinomacropeptide (CMP), isolated from cow's or combined ewe's and goat's sweet cheese whey, and whey protein concentrate (WPC), enhanced growth of Bifidobacterium lactis in milk. Supplementation of milk at 2% CMP increased counts of B. lactis by 1.5 log cycles after 24 h incubation at 37 degreesC when compared with unsupplemented milk, showing no differences between the two CMPs. The highest bacterial growth (9.1 log cfu ml(-1)) was obtained when milk was supplemented with 2% WPC. The growth-promoting activity shown by WPC could be due to its CMP and whey protein content. CMP and WPC could be utilised to complement milk in order to increase counts of bifidobacteria in probiotic fermented milks. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：263 / 267

页数：5

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