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NOVEL CEREAL-BASED BEVERAGES FERMENTED WITH PROBIOTIC STRAIN Lactobacillus plantarum 8-RA-3
Abstract
Currently, one of the priorities for sustainable development is human life getting better with functional foods. Non-dairy matrices are considered as promising alternative for production of foods and beverages with probiotic microbes. The development of these new products appears to be a hot area in which probiotic cereal beverages occupy a special place. The corn, buckwheat, oats, rye, wheat and barley flour was studied. Two-stage enzymatic hydrolysis of the water suspensions of the flour with amylases and proteases was carried out to increase the substrates bioavailability and lactic acid bacteria (LAB) final count. The strain of Lactobacillus plantarum 8-RA-3 (VKPM B-11007) was used as typical probiotics regards his more than forty-years history of application in medicine, nutrition and veterinary. The cultivation was performed without stirring at 37 deg. C. The greatest LAB final count and lactic acid production were indicated in fermented beverages based on whole wheat and whole rye flour. The optimization of pre-processing conditions is required for proposed industrial scale application. The ratio of amylases to flour dry matter, ratio of proteases to protein, and water to solid ratio were considered parameters for the optimization of two stage hydrolysis followed by rye flour suspension fermentation by LAB. The final LAB count was a response function in the central composite design. The optimal values were 0.05 % of amylases to flour dry matter, 2.75 % of proteases to flour protein and water:solid ratio 16.51:1. The maximal count Lactobacillus plantarum of was 8.9 log (CFU/mL).
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References13
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