Potential of lactic acid bacteria to produce functional fermented whey beverage with putative health promoting attributes

Jirayu Jitpakdee, Duangporn Kantachote, Hiroshi Kanzaki, Teruhiko Nitoda

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

A functional fermented whey (FW) beverage was produced by lactic acid bacteria (LAB), Pediococcus pentosaceus ENM104 and Lactiplantibacillus plantarum SPS109. Both strains grew well in MRS medium under aerobic and anaerobic conditions, were susceptible to antibiotics, and showed antibacterial activity via metabolites i.e. organic acids and produced biofilm. A co-culture of the LAB in phosphate-buffered saline reduced heterocyclic aromatic amines, nitrosamines, and biogenic amines, including 2-phenethylamine, putrescine, cadaverine, histamine and tyramine. The cholesterol content of whey fermented for 72 h with the co-culture was 37.60 ± 18.28% lower than the initial content, while γ-aminobutyric acid production increased by 3.91 ± 0.10 μg·mL−1. Angiotensin-converting enzyme (ACE) inhibitory activity increased by 36.07 ± 3.94%. Oxygen radical absorbance capacity (ORAC) increased to 362.06 ± 8.63 nmol TE·mL−1. Putrescine and cadaverine were reduced by 11.84 ± 2.20% and 53.82 ± 2.91%, respectively. This FW inhibited Bacillus cereus TISTR 687, Listeria monocytogenes DMST 17303, and Streptococcus mutans ATCC 25175 with minimum inhibitory concentration (MIC) from 30 to 40% and biofilm inhibitory concentration (BIC) from 35 to 40%. The most sensitive strain was S. mutans, which exhibited 98.52 ± 0.99% biofilm inhibition. Both LAB in a mixed starter showed great potential to produce functional FW through their joint beneficial activities.

Original languageEnglish
Article number113269
JournalLWT - Food Science and Technology
Volume160
DOIs
Publication statusPublished - Apr 15 2022

Keywords

  • Angiotensin-converting enzyme
  • Antioxidants
  • Biofilm
  • Cholesterol
  • Nitrogenous amines

ASJC Scopus subject areas

  • Food Science

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