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Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium
In recent times, consumers have shown increasing interest in plant substitutes for fermented dairy products. This study aimed to investigate the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and Propionibacterium. The changes in pH, viable population of bacteria,...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032279/ https://www.ncbi.nlm.nih.gov/pubmed/35458754 http://dx.doi.org/10.3390/molecules27082558 |
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author | Cichońska, Patrycja Ziębicka, Anna Ziarno, Małgorzata |
author_facet | Cichońska, Patrycja Ziębicka, Anna Ziarno, Małgorzata |
author_sort | Cichońska, Patrycja |
collection | PubMed |
description | In recent times, consumers have shown increasing interest in plant substitutes for fermented dairy products. This study aimed to investigate the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and Propionibacterium. The changes in pH, viable population of bacteria, physical properties, and carbohydrate content of these beverages were tested. Fermentation using only Propionibacterium was insufficient to obtain a product with an acidity level similar to that of milk-based yogurt (pH < 4.5). After fermentation, the tested beverages had a high number of Lactobacillus sp. (7.42–8.23 log10 CFU/mL), Streptococcus thermophilus (8.01–8.65 log10 CFU/mL), and Bifidobacterium animalis subsp. lactis (8.28–8.50 log10 CFU/mL). The hardness (2.90–10.40 N) and adhesiveness (13.79–42.16 mJ) of the samples after 14 days of storage at 6 °C varied depending on the starter culture used. The syneresis of all samples ranged between 29% and 31%, which was lower or close to that of milk-based yogurts. The content of individual sugars in the samples also varied depending on the starter culture used for fermentation. The results suggest that the combination of lactic and propionic fermentation helps in the production of rice-based yogurt-type milk substitutes. |
format | Online Article Text |
id | pubmed-9032279 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-90322792022-04-23 Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium Cichońska, Patrycja Ziębicka, Anna Ziarno, Małgorzata Molecules Article In recent times, consumers have shown increasing interest in plant substitutes for fermented dairy products. This study aimed to investigate the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and Propionibacterium. The changes in pH, viable population of bacteria, physical properties, and carbohydrate content of these beverages were tested. Fermentation using only Propionibacterium was insufficient to obtain a product with an acidity level similar to that of milk-based yogurt (pH < 4.5). After fermentation, the tested beverages had a high number of Lactobacillus sp. (7.42–8.23 log10 CFU/mL), Streptococcus thermophilus (8.01–8.65 log10 CFU/mL), and Bifidobacterium animalis subsp. lactis (8.28–8.50 log10 CFU/mL). The hardness (2.90–10.40 N) and adhesiveness (13.79–42.16 mJ) of the samples after 14 days of storage at 6 °C varied depending on the starter culture used. The syneresis of all samples ranged between 29% and 31%, which was lower or close to that of milk-based yogurts. The content of individual sugars in the samples also varied depending on the starter culture used for fermentation. The results suggest that the combination of lactic and propionic fermentation helps in the production of rice-based yogurt-type milk substitutes. MDPI 2022-04-15 /pmc/articles/PMC9032279/ /pubmed/35458754 http://dx.doi.org/10.3390/molecules27082558 Text en © 2022 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 Cichońska, Patrycja Ziębicka, Anna Ziarno, Małgorzata Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium |
title | Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium |
title_full | Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium |
title_fullStr | Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium |
title_full_unstemmed | Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium |
title_short | Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium |
title_sort | properties of rice-based beverages fermented with lactic acid bacteria and propionibacterium |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032279/ https://www.ncbi.nlm.nih.gov/pubmed/35458754 http://dx.doi.org/10.3390/molecules27082558 |
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