Utilization of Oat Flour for Preparation of Lactic Acid Fermented Beverages

被引：0
|
作者：
Magala, M. [1 ]
Kohajdova, Z. [1 ]
Karovicova, J. [1 ]
Greifova, M. [1 ]
Greif, G. [1 ]
机构：
[1] Slovak Univ Technol Bratislava, Fac Chem & Food Technol, Dept Food Sci & Technol, Bratislava, Slovakia
来源：
CHEMICKE LISTY | 2015年 / 109卷 / 03期
关键词：
RHEOLOGICAL PROPERTIES; PROCESS OPTIMIZATION; MICROBIOLOGY; BACTERIA; CULTURES; BRAN; FOOD;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The suitability of lactic acid bacteria (Lactobacillus planatarum CCM 7039, Lactobacillus amylovorus CCM 4380) as starter culture for oat beverage fermentation was investigated. The fermentation was carried out at 37 degrees C for 36 h. The counts of lactic acid bacteria reached 8.55 log CFU cm(-3) after 24 h fermentation, from an initial concentration of log 7.23 CFU cm(-3) and pH decreased from 7.4 to below 3.8. The oat beverage inoculated with Lactobacillus plantarum CCM 7039 showed higher values of sensory parameters than oat beverage inoculated with Lactobacillus amylovorus CCM 4380. The oat-based substrate proved to be a suitable medium for the tested Lactobacillus strains.
引用
收藏
页码：210 / 213
页数：4
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