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Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum
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, Lac...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534921/ https://www.ncbi.nlm.nih.gov/pubmed/34681382 http://dx.doi.org/10.3390/foods10102333 |
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author | Alemneh, Sendeku Takele Emire, Shimelis Admassu Hitzmann, Bernd |
author_facet | Alemneh, Sendeku Takele Emire, Shimelis Admassu Hitzmann, Bernd |
author_sort | Alemneh, Sendeku Takele |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8534921 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-85349212021-10-23 Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum Alemneh, Sendeku Takele Emire, Shimelis Admassu Hitzmann, Bernd Foods Article 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. MDPI 2021-09-30 /pmc/articles/PMC8534921/ /pubmed/34681382 http://dx.doi.org/10.3390/foods10102333 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Alemneh, Sendeku Takele Emire, Shimelis Admassu Hitzmann, Bernd Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum |
title | Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum |
title_full | Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum |
title_fullStr | Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum |
title_full_unstemmed | Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum |
title_short | Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum |
title_sort | teff-based probiotic functional beverage fermented with lactobacillus rhamnosus and lactobacillus plantarum |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534921/ https://www.ncbi.nlm.nih.gov/pubmed/34681382 http://dx.doi.org/10.3390/foods10102333 |
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