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NEW INTEGRATED TECHNOLOGY OF PROBIOTICS PRODUCTION USING CEREAL HYDROLYSATES
Abstract
The cereals (especially, wheat) production increases in all regions of the World. However, the challenges of sustainable development and the demand for products with increased added value make the use of the entire crop for food unsustainable. Alcohol fermentation of grain by yeasts is one of ancient technologies created by mankind. Highly productive fermentations of lactobacilli and even bifidobacteria can be carried out also. A significant change of the approach is necessary as these bacteria are sensitive to the content of peptides in the nutrient media. Wheat and rye are well applied as raw materials. Processing by proteolytic enzymes such as Protex 40 E and Olexa together with Duozime amylase composition or pancreatin allows to obtain the media, which satisfy the demand of most representatives of the genus Lactobacillus in nutrients. The cultural liquid obtained after submerged fermentation contains up to 9.5 log CFU/mL of lactobacilli. The fermentation of more demanding bifidobacteria requires the introduction of additional mineral components and yeast extract. It is important to note that the components required for the growth of lactic acid bacteria are contained in all grain fractions, not only in carbohydrate and protein fractions. The use of different raw material or various enzyme processing schemes allows to obtain a nutrient medium for the cultivation of bifidobacteria or lactobacilli. Lactobacilli are able to maintain its amount in biosuspensions for a limited period of time, but obtaining dry products is preferable. Grain hydrolyzates can also applied as protectors being at least of the same quality as traditionally used resuspended skimmed milk.
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