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What is Antibacterial Activity of Fermented Whey Drink about?

This document summarizes a study on the antibacterial activity of cheese whey fermented drinks produced using Lactobacillus plantarum B2 and Lactobacillus bulgaricus under different concentrations of (NH4)2HPO4 and sucrose. The study found that the addition of (NH4)2HPO4 at 0.1%, 0.3%, and 0.5% concentrations and sucrose at 6%, 8%, and 10% concentrations significantly impacted total sugar levels but did not significantly impact pH, total lactic acid bacteria, or antibacterial activity against E. coli and S.

Author

Reza Perdana

Language

EN