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Oat-based Symbiotic Beverage Fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei, and Lactobacillus acidophilus
| Content Provider | Semantic Scholar |
|---|---|
| Author | Gokavi, Sumangala Zhang, Lanwei Huang, Ming-Kuei Zhao, Xin Guo, Mingruo |
| Copyright Year | 2006 |
| Abstract | Oats and probiotics have long been recognized for their health benefits. The objectives of this study were (1) to study the ability of Lactobacillus plantarum (B-28), Lactobacillus paracasei ssp. casei (B-29) isolated from a traditional Bulgarian cereal-based fermented beverage, and Lactobacillus acidophilus from Chr. Hansen, Milwaukee, Wis., U.S.A., to remove cholesterol from the media and to adhere to the Caco-2 cell line, (2) to optimize the fermentation conditions to develop a beverage using these probiotics and oats with acceptable sensory and nutritional qualities, and (3) to assess the quality and shelf-life of this beverage and survivability of probiotics in the beverage. Lactobacillus acidophilus, B-28, and B-29 were found to remove 70.67% ± 2.35%, 20.26% ± 2.63%, and 16.75% ± 3.83% of cholesterol from media and the percentage of adhesion was 4.69% ± 0.78%, 1.92% ± 0.78%, and 8.36% ± 0.78%, respectively. The blend of oat flour, sugar, inulin, and whey protein concentrate was cooked in water and fermented for 12 h at 37 °C by 2 x 10 6 colony-forming units (CFU)/mL each of B-28 and B-29 and 2 x 10° CFU/mL of L. acidophilus. The beverage had 0.87% ± 0.03% of dietary fiber and had better sensory qualities compared with the commercially available similar product. The probiotics survived for 10 wk of storage at 4 °C, except for L. acidophilus, which survived for about 4 wk. The population of B-28 was 1.77 x 10 6 to 1.29 x 10 7 CFU/mL and that of B-29 was 7.39 x 10 7 to 4.49 x 10 8 CFU/mL throughout the storage period. The oat-based symbiotic beverage is a functional drink providing both probiotics and prebiotics at the same time. |
| Starting Page | 216 |
| Ending Page | 223 |
| Page Count | 8 |
| File Format | PDF HTM / HTML |
| DOI | 10.1111/j.1365-2621.2005.tb07191.x |
| Volume Number | 70 |
| Alternate Webpage(s) | http://lib3.dss.go.th/fulltext/Journal/Journal%20of%20food%20science/2005%20v.70/no.4/2005v70n4pM216-223.pdf |
| Alternate Webpage(s) | https://doi.org/10.1111/j.1365-2621.2005.tb07191.x |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
