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PROSPECTS FOR THE USE OF CEREAL HYDROLYSATES FERMENTED WITH LACTOBACILLI TO PRODUCE NEW PROBIOTIC BEVERAGES

Victor Panfilov

Abstract

New functional foods produced by fermentation of pretreated with amylolytic and proteolytic enzymes cereal raw materials suspensions by probiotics are presented. Whole meal wheat flour comprising organic compounds and microelements was used as source of nutrients. Duozyme (Novozymes) amylases (1% by weight of the substrate) and Protex 40E (Genencor) proteases (2% of the protein content in flour) were applied for hydrolysis. The starter culture was one of the gram-positive probiotic lactic acid bacteria Lactobacillus paracasei (VKPM B-4079), L. rhamnosus (VKPM B-8238), L. plantarum (VKPM B-7583), L. bulgaricus Lb 14 (VKPM B-4626) or L. acidophilus (VKPM B-2105). The count of lactic acid bacteria viable cells was between 8 and 9 log CFU/mL after 12 h of fermentation. The concentration of lactic acid in the fermented product considered as factor of antagonistic activity against pathogenic bacteria was from 5.5 to 10.2 mg/mL. The highest growth (9.00 ± 0.30 log CFU/mL), as well as the highest final concentration of lactic acid (10.2 mg/mL) were observed for L. rhamnosus culture. The final pH values were in the range 3.37-3.68. The count of lactobacilli was not less 7-8 log CFU/mL after the 28 days of refrigerator storage (4 C). Quantitative assessment of fermented beverages organoleptic properties were carried out on 27 volunteers (female and male aged 22 to 60 years). The highest intensity of aroma was observed in the samples fermented with L. rhamnosus and L. paracasei, the samples fermented with L. bulgaricus were the sweetest one. The most acidic samples were obtained with L. plantarum. Interestingly, the products fermented by L. acidophilus, L. plantarum, L. bulgaricus, had similarities in such values as odor, total intensity of aroma, bread aroma, sweetness, and the samples with L. rhamnosus and L. paracasei combined indicators: color, smell, total intensity of aroma, bread aroma, sweetness and bitterness. So cereals enzymatic hydrolysates can compete with dairy products due to the fool chemical composition. The fermented cereal beverages recognized as functional foods in present study have great potential for implementation.

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