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Title: NOVEL CEREAL-BASED BEVERAGES FERMENTED WITH PROBIOTIC STRAIN Lactobacillus plantarum 8-RA-3
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NOVEL CEREAL-BASED BEVERAGES FERMENTED WITH PROBIOTIC STRAIN Lactobacillus plantarum 8-RA-3
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1314-2704
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English
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20
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6.2
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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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conference
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20th International Multidisciplinary Scientific GeoConference SGEM 2020, NANO, BIO AND GREEN – TECHNOLOGIES FOR A SUSTAINABLE FUTURE
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20th International Multidisciplinary Scientific GeoConference SGEM 2020, 8-11 December, 2020
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Proceedings Paper
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STEF92 Technology
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SGEM International Multidisciplinary Scientific GeoConference
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SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci & Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts & Letters; Acad Fine Arts Zagreb Croatia; C
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97-104
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8-11 December, 2020
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website
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cdrom
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7694
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lactic acid bacteria; fermented beverages; cereals; rye; central composite design
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