Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

被引:14
|
作者
Alemneh, Sendeku Takele [1 ]
Emire, Shimelis Admassu [1 ]
Hitzmann, Bernd [2 ]
机构
[1] Addis Ababa Univ, Addis Ababa Inst Technol, Food Engn, King George VI St, Addis Ababa 1000, Ethiopia
[2] Univ Hohenheim, Inst Food Sci & Biotechnol, Proc Analyt & Cereal Sci, D-70559 Stuttgart, Germany
关键词
food fermentation; functional food; Lactobacillus plantarum; Lactobacillus rhamnosus; probiotic food; teff-based substrate; LACTIC-ACID BACTERIA; SOY MILK; STRAINS; RICE; OAT; A6;
D O I
10.3390/foods10102333
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) with a view to developing probiotic functional beverages. Single-strain and mixed-strain fermentations were performed without any pH control. In single-strain fermentation, LA6 grew to 8.157-8.349 log cfu/mL. Titratable acidity (TA) and pH were measured between 0.513-1.360 g/L and 4.25-3.91, respectively. The explored optimum variables were fermentation time (15 h) and inoculum (6 log cfu/mL). As a result of fermentation, maltose and glucose decreased, but lactic and acetic acids increased. In mixed-strain fermentation, LGG and LA6 were able to grow to 8.247 and 8.416 log cfu/mL, respectively. The pH, TA, lactic, and acetic acids varied between 6.31-3.92, 0.329-1.501 g/L, 0-1672 mg/L, and 20-231.5 mg/L, respectively. In both fermentations, microbial growth reached the stationary phase close to a pH of 4.21-4.82 while sugars were not consumed completely. Less than 5% ethanol was detected, which indicated a non-alcoholic beverage. A combination of the two evaluated lactobacilli strains reduced fermentation time. In conclusion, a substrate made of whole grain teff flour without any supplement could be used as a substrate to produce functional probiotic beverages.
引用
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页数:15
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