Cereals and pseudocereals as substrates for growth and metabolism of a probiotic strain Lactobacillus rhamnosus GG.
2013
Kocková, M., Slovak University of Technology, Bratislava (Slovak Republic) | Mendel, J., Slovak University of Technology, Bratislava (Slovak Republic) | Medveďová, A., Slovak University of Technology, Bratislava (Slovak Republic) | Šturdík, E., Slovak University of Technology, Bratislava (Slovak Republic) | Valík, Ľ., Slovak University of Technology, Bratislava (Slovak Republic)
The aim of this work was to evaluate suitability of cereals and pseudocereals as carriers for probiotic bacteria, leading to the development of new probiotic foods for consumers allergic to milk protein or gluten. Before fermentation experiments, content of water, reducing saccharides, proteins, lipids and crude fibre in selected cereals (rye, barley, oat, millet) and pseudocereals (amaranth, buckwheat) were evaluated. The growth and metabolic activity of the probiotic strain Lactobacillus rhamnosus GG during fermentation of mixtures of selected cereals and pseudocereals with water at two initial inoculation levels were monitored. Viable cell count, pH value, titratable acidity and contents of organic acids were analysed during static fermentation of cooked substrates at 37 deg C for 48 h. Lb. rhamnosus GG was able to grow up to the counts higher than 6 log CFU per g and metabolized each kind of substrates. The inoculation level had no significant influence on the growth of Lb. rhamnosus GG, but metabolic activity was affected by density of cells inoculated at the beginning of the process, in particular in substrates prepared from amaranth flour, milled amaranth grain, buckwheat flour and whole barley flour.
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