Evaluation of probiotic strains behaviour in the sweet whey cheese

Abstract

The objective of this work was to evaluate the employment of sweet cheese whey as medium for cultivation of probiotics like Lactobacillus casei and Lactobacillus acidophilus. Sweet whey from fresh cheese was pasteurized and inoculated with the respectives monoculture and co-culture of the lactobacilli in ratio 1% v/v and the rate 1:1 was used for inoculate both lactic bacterium. The physicochemical and microbiological characteristics of the whey were determined after the pasteurization. Viability test was carried out in inoculated whey at the 1, 7, 14, 21 and 28 days, to analyze the growth capacity of both microorganisms in this substrate. The acidification capacity during the evaluated time was favourable for both lactobacilli. Better behaviour was observed, however, in the cases when the co-culture of both bacteria was used. The co-culture showed viability that reachs up to10⁸ ufc/g at 14 days. This result suggest that this medium is favourable for the growth of these microorganisms.