Preparation of a Whey-Based Probiotic Product with Lactobacillus reuteri and Bifidobacterium bifidum

Adrian Hernandez-Mendoza, Victor J. Robles, Jesus Ofelia Angulo, Javier De La Cruz and Hugo S. Garcia*

UNIDA-Instituto Tecnologico de Veracruz, M.A. de Quevedo #2779, Col. Formando Hogar, Veracruz, Veracruz 91897, México

Article history:
Received November 15, 2005
Accepted June 9, 2006

Key words:
lactic acid bacteria, probiotics, Lactobacillus reuteri, Bifidobacterium bifidum, whey, fermented beverage

Summary:
Lactobacillus reuteri and Bifidobacterium bifidum were inoculated (2.8·10⁸ and 4.7·10⁸ CFU/mL, respectively) into reconstituted whey containing sucrose and pectin in order to prepare a fermented probiotic product. Inoculation levels were: 0.5, 1 or 2 % for Lactobacillus reuteri and 0.5 or 1 % for Bifidobacterium bifidum. The treatment with the highest bacterial counts and sensory scores was selected and stored at 4 °C for 30 days. Microbial counts, changes in pH values, titratable acidity and both triangle test and sensory attributes were monitored on the stored product. The beverage fermented for approx. 11 h and prepared with 2 % Lactobacillus reuteri and 0.5 % Bifidobacterium bifidum met the probiotic criterion by maintaining both bacterial populations at counts greater than 10⁶ CFU/mL for the whole storage period. Titratable acidity and pH values as well as sensory properties did not change appreciably during the first 14 days of storage. At the end of the storage period (30 days), slight acidification was detected, although the beverage still retained an acceptable flavour.

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