Application of Lactobacillus plantarumin Functional Products Based on Fermented Buckwheat

• Autores: Zuzana Matejčeková, Friderika Soltészová, Pavel Ačai, Denisa Liptáková, Ľubomír Valík
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 4, 2018, págs. 1053-1062
• Idioma: inglés
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• Resumen

  • In this work, 12 plant‐based potential probiotic mashes were produced by fermenting buckwheat with lactic acid cocci of the Fresco DVS 1010 culture and the human‐derived isolate Lactobacillus plantarumHM1. The effect of single and coculture fermentation was studied at 30 and 37 ± 0.5 °C for 8 hr (5% CO2), followed by a storage period of 21 days (6 ± 0.5 °C). Although milk is the typical growth medium for lactic acid bacteria (LAB), presumably viable counts of Fresco reached levels of 108to 109CFU/mL (specific growth rates ranging from 1.07 to 1.40 hr−1) with higher counts in coculture fermentation (13%) that differed statistically significantly (P< 0.05). After storage, 194 to 4700 mg/kg lactic acid was found in the mashes, with significantly higher contents after cocultivation (11% to 96%). Based on the overall acceptance of the designed products, milk‐based mashes right after the fermentation were evaluated as the most satisfactory (3.3 to 3.6). Those after the storage period (21 days) exhibited an attractive sensory acceptability (2.2 to 3.2).