Resumen

KAR, T.  y  MISRA, A.K.. Therapeutic properties of whey used as fermented drink. Rev. Microbiol. [online]. 1999, vol.30, n.2, pp. 163-169. ISSN 0001-3714.  http://dx.doi.org/10.1590/S0001-37141999000200015.

Bioconversion of whey for preparation of beverage was standardized by utilizing yoghurt cultures. The product, wheyghurt drink, made with 4% yoghurt cultures inoculated in deproteinized whey (4.8% lactose, 0.66% ash, 0.46% fat and 0.40% protein adjusted to pH 6.4) and incubated at 42^oC for 8h had all the technological requisite and dietetic criteria required in the product. The factors affecting the antibacterial activity of wheyghurt drink against Escherichia coli, Staphylococcus aureus, Shigella dysenteriae and Bacillus cereus were determined. There was a significant variation (P<0.05) in the antibacterial activity of wheyghurt drink with different levels of inoculum (1,2,4, and 8%) and concentration of sugar at 37, 42 and 45^oC. Incubation at 42^oC with 4% culture in whey exhibited highest inhibitory activity. The product stored up to 5 days under refrigeration was of acceptable organoleptic quality and requisite amount of microbial population (10⁸ cfu/ml) to be potentially beneficial.

Palabras llave : whey; yoghurt; antibacterial activity.