Development of evidence-based approaches to the design of targeted food products for gerodietary nutrition

Relevance. The development of lactose-free probiotic products has recently attracted the attention of many scientists. Such products are especially interesting for people with individual characteristics of the body, in particular intolerance to the chemical components of milk, or their own food preferences. As a food system for obtaining a probiotic product, plant-based drinks are increasingly being used: oatmeal, rice, soy almond and others. Plant-based drinks provide a range of nutrients, and fermentation processes using lactic acid microorganisms can enrich them with functional ingredients such as probiotics.The purpose of the study is to evaluate the possibility of fermentation of oatmeal drink by strains of probiotic lactic acid microorganisms and to search for optimal modes of this process.Methods. Fermentation of a non-alcoholic beverage from vegetable raw materials “Oat milk” was carried out using a starter culture Danisco Choozit MA 11 25 DCU, including Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris. The efficiency of the process was assessed by the accumulation of biomass, titratable and active acidity, lactic acid accumulation, and the most likely number of probiotic microorganisms. Additionally, the influence of the functional component — routine — on the activity of changes in these indicators was assessed.Results. The possibility of adaptation of lactic acid bacteria in the plant environment of an oat drink was established, the addition of rutin contributed to the activation of the fermentation process. The increase in the biomass of lactic acid bacteria without the introduction of rutin was 150%, and when applied — 230%. The variation of the temperature factor during fermentation of the drink for 12–20 hours allowed us to establish the optimum for the accumulation of lactic acid — 16 hours at a temperature of 34.7 °C. The number of probiotic microorganisms in the finished drink was 3.8–5.2 × 107, which makes it possible to classify drinks as functional products with probiotics. Thus, the research results confirm the possibility of using an oat-based vegetable drink for fermentation by lactic acid bacteria Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. cremoris. The research was carried out with the financial support of a grant from the Russian Science Foundation (RGNF) within the framework of the project 23-26-10063.

Evaluation of effectiveness and optimisation of the process of fermentation of oat drink with lactic acid microorganisms

Popova,

Kalinina,

Vasiliev

et al. 2024

Perspective of probiotic bacteria in the production of soy-based fermented products

Iakovchenko,

Antsyperova

2024

Relevance. It is worth noting that consumers’ awareness of the environmental burden that milk production carries continues to grow. Consumers are looking for alternatives that are more environmentally friendly and have high nutritional value. The demand for plant-based products is increasing for various reasons, namely, 65% of the world’s population has a reduced ability to digest lactose and 6% of the population is allergic to milk protein. According to statistics, 49% of women and 36.6% of men experience symptoms of functional gastrointestinal disorders. Soybeans are one of the most widely grown and consumed legumes worldwide. Thus, the development of new plant-based fermented products is a particularly actual issue.Methods. The objects of study were soybean dispersion and microorganisms Lactobacillus, Bifidobacterium and Propionibacterium. The quality indicators of the resulting soy dispersion were determined. The process of acid accumulation during fermentation with probiotic microorganisms were studied. Data on the accumulation of bacterial biomass during the fermentation process were obtained and the effect of the use of selected starter microorganisms on the change in the antioxidant status of fermented dispersions during storage were investigated.Results. Research results showed that soybean dispersion is a good substrate to produce fermented beverages using Lactobacillus, Bifidobacterium and Propionibacterium microorganisms. The most rapid process occurs when L. bulgaricus and P. schermanii KM-186 are used and the fermentation lasted for 6 hours. All selected strains adapt well to the plant-based media, but the greatest increase in biomass occurs during fermentation with L. bulgaricus, B. longum B379M and B. bifidum. Lactic acid and propionic acid bacteria provide high and stable levels of antioxidant activity on both the 1st and 6th and 12th days of storage.

Prospects for the use of probiotic microorganisms in the production of fermented buckwheat-based products

Gelazov,

Iakovchenko,

Bayazitov

et al. 2024

Relevance. The market segment for products based on plant-based ingredients continues to gain momentum. Protecting health and reducing the environmental burden are the most important driving forces for consumers to buy plant-based products. About 1% of the world’s population suffers from diagnosed celiac disease. Around 13% of the population exhibits symptoms of non-celiac gluten sensitivity. Thus, the production of gluten-free food products, including fermented ones, is becoming increasingly important.Methods. The technological parameters for producing buckwheat dispersion and its quality indicators were assessed. The analysis of the process of acid accumulation during fermentation by microorganisms Lactobacillus, Bifidobacterium, Propionibacterium, and Streptococcus was carried out. Data on the dynamics of microbial biomass accumulation during fermentation were obtained, and the influence of selected starter cultures on the antioxidant properties of fermented dispersions during storage was studied. The impact of chosen strains on organoleptic characteristics was determined, and the dependence of the viscosity of fermented samples on the shear rate was studied.Results. Buckwheat dispersion is a suitable medium for the production of fermented drinks. The duration of fermentation ranged from 5 to 9 hours. The most intense acid accumulation process is observed when S. thermophilus is used for 5 hours. The maximum increase in biomass is achieved with L. bulgaricus, L. acidophilus AT-41, and B. bifidum. Probiotic microorganisms provide stable levels of antioxidant activity during storage. The samples fermented with S. thermophilus, B. bifidum, P. shermanii KM-186, and L. bulgaricus were the most viscous. The most outstanding organoleptic preference was given to samples with L. acidophilus 57S, S. thermophilus, and L. bulgaricus.