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

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2333
Author(s):  
Sendeku Takele Alemneh ◽  
Shimelis Admassu Emire ◽  
Bernd Hitzmann

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.

2015 ◽  
Vol 35 (04) ◽  
pp. 449 ◽  
Author(s):  
Tyas Utami ◽  
Rifa Nurhayati ◽  
Endang Sutriswati Rahayu

The aim of this study was to investigate the population of selected bacteria and some chemical characteristics during sorghum fermentation with the addition of Lactobacillus plantarum S4512. Proteolytic L. plantarum S4512 isolated from natural sorghum fermentation was added into sorghum fermentation. Sorghum flour was mixed with sterile water(1:2 w/v) and then was inoculated with 1% v/v (about 109 CFU/ml) culture of L. plantarum S4512. Fermentation was carried out at 37°C for 24 hours. As a control, natural sorghum fermentation without addition of a starter culture was carried out at 30°C for 24 hours. During fermentation time, the amount of bacteria, acid producing bacteria, coliform and proteolytic bacteria were monitored. The titratable acidity, pH, soluble protein, and proteolytic activity were also measured. Addition of L. plantarum S4512 increased significantly the initial population of total bacteria, lactic acidbacteria and proteolytic bacteria to 107 CFU/ml and suppressed the growth of coliforms indicated by siginificantly decline of coliforms population after 6 h fermentation. The production of acid was doubled of that in the naturalfermentation resulted in the lower pH to 3.14. Both natural sorghum fermentation and that with addition of proteolytic L. plantarum S4512 showed some proteolytic activities during fermentation.Keywords: Lactic acid bacteria, sorghum fermentation, proteolytic activity


Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1182 ◽  
Author(s):  
Carmen Masiá ◽  
Poul Erik Jensen ◽  
Patrizia Buldo

Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.


2014 ◽  
Vol 5 (2) ◽  
pp. 151-160 ◽  
Author(s):  
N. Foolad ◽  
A.W. Armstrong

The purpose of this review was to identify whether supplementation with prebiotics and/or probiotics help prevent the development or reduce the severity of atopic dermatitis in children less than three years of age. Since 1997, immunostimulatory supplements, such as prebiotics and probiotics, have been investigated. Various supplementations include probiotics (single strain or mix), probiotics with formula, probiotics mix with prebiotics, and prebiotics. In this narrative review, we examined 13 key articles on prebiotics and/or probiotics, and their effects on infant atopic dermatitis. Among the selected studies, a total of 3,023 participants received supplements or placebo. Eight out of the 13 (61.5%) studies reported a significant effect on the prevention of atopic dermatitis after supplementation with probiotics and/or prebiotics. Five out of the 13 (38.5%) studies indicated significant reduction in the severity of atopic dermatitis after supplementation. Based on the available studies, supplementation with certain probiotics (Lactobacillus rhamnosus GG) appears to be an effective approach for the prevention and reduction in severity of atopic dermatitis. A mix of specific probiotic strains prevented atopic dermatitis among infants. Based on studies with prebiotics, there was a long-term reduction in the incidence of atopic dermatitis. Supplementation with prebiotics and probiotics appears useful for the reduction in the severity of atopic dermatitis. Additional interventional studies exploring prebiotics and probiotics are imperative before recommendations can be made.


LWT ◽  
2019 ◽  
Vol 116 ◽  
pp. 108512 ◽  
Author(s):  
Priscilla Araújo Campos ◽  
Eliane Maurício Furtado Martins ◽  
Maurílio Lopes Martins ◽  
Aurélia Dornelas de Oliveira Martins ◽  
Bruno Ricardo de Castro Leite Júnior ◽  
...  

2020 ◽  
pp. 61-75
Author(s):  
Olufunke Ezekiel ◽  
Oloruntobiloba Ojuola ◽  
Olajide Adedeji

This study investigated the stability of Lactobacillus rhamnosus GG (LGG) in cocoa juice. Lactobacillus rhamnosus GG was encapsulated separately with sodium alginate and sodium alginate+gum Arabic, and incorporated into cocoa pulp juice. Un-encapsulated LGG (free cell) served as a control. The viability of free and encapsulated LGG in cocoa juice and simulated gastrointestinal conditions was evaluated. The juice was stored at 4 ?C for 28 days and its chemical composition was determined weekly. Colour attributes and sensory properties of the freshly prepared juice were also determined. The percentage yield of LGG encapsulated with sodium alginate and sodium alginate+gum Arabic was 80.8 and 89.9%, respectively. Sodium alginate+gum Arabic encapsulated LGG showed higher viability in cocoa juice and simulated gastrointestinal conditions than free cell and LGG encapsulated with sodium alginate only. There was no significant (p>0.05) difference in the pH of cocoa juice that contained sodium alginate only (CJSA) and the one that contained sodium alginate+gum Arabic (CJAG). Titratable acidity of CJAG was significantly (p<0.05) higher than CJSA throughout the storage. Significantly higher pH, total soluble solids, and sugar were recorded for cocoa juice that contained the free cell (CJFC) compared to CJSA and CJAG. There was no significant (p>0.05) difference between CJSA and CJAG in terms of the degree of lightness, however, the samples differed significantly (p<0.05) in terms of chroma, and colour intensity. There was no significant (p>0.05) difference between CJFC and CJAG in terms of colour, appearance, aroma, taste, and consistency. This study showed that the encapsulation of LGG with sodium alginate and gum Arabic improved its stability in cocoa juice.


LWT ◽  
2013 ◽  
Vol 54 (1) ◽  
pp. 51-56 ◽  
Author(s):  
Raquel Rubio ◽  
Teresa Aymerich ◽  
Sara Bover-Cid ◽  
M. Dolors Guàrdia ◽  
Jacint Arnau ◽  
...  

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