Development of probiotic cultures in a symbiotic soy beverage using different types of carbohydrate

B??R??, ??; atilde,; Brach,; Mendonccedil,; Coelho,; Christ,

doi:10.5897/ajmr12.1081

Cited by 3 publications

(2 citation statements)

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“…The starch component of brown rice during fermentation was converted to lactic acid by the probiotics, thus lowering the pH of the food sample. Lactic acid bacteria are neutrophilic, that is, have optimum growth pH between 5 and 9 [11,19]. This could be the reason why the probiotic counts dropped with the reduction in pH after 3 weeks of storage.…”

Section: Physicochemical Properties Of Beverage Samplesmentioning

confidence: 99%

“…Lactobacillus acidophilus (5.0 × 10 6 to 2.9 × 10 7 CFU/ml) proliferated more compared to Streptococcus thermophilus (2.0 × 10 5 to 3.2 × 10 6 ) CFU/ml) for the probiotic sample (PB). Brandao et al [19] reported an initial count of 10 14 CFU/ml for soy beverage inoculated with Lactic acid bacteria. The count of beneficial bacteria (probiotics) must be in the range of 10 6 -10 9 for a product to be called probiotic [3,13,20] and this range was attained by the probiotics used.…”

Section: Probiotic Viability In Beverage Samplesmentioning

confidence: 99%

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Development and Evaluation of a Non-Dairy Probiotic Beverage from Brown Rice (Oryza sativia)

Ndife¹,

Linus-Chibuezeh²,

Ezeocha³

et al. 2019

J Food Process Technol

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The development of functional foods to promote health is currently of global relevance. Prebiotics are food ingredients that exert beneficial health effects on the host by stimulating the growth of probiotics. This work examined the potential of brown rice in the production of probiotic beverage (PB) inoculated with Lactobacillus acidophilus and Streptococcus thermophillus. The beverage quality and probiotic viability were evaluated over 4 weeks storage and compared with a control beverage (CB) which was produced without inoculation. The physicochemical analyzes result showed viscosity of PB (601-1200 cp) to be higher than CB (500-550 cp). The specific gravity of PB (0.99-1.90) was not significantly different from CB (1.00-1.92). The % Brix increased more in PB (6.10-7.00) than in CB (4.90-6.50). There was more reduction in pH in a probiotic beverage (5.32-4.77) than in the control (6.21-5.96). The total microbial count at the end of fermentation ranged from 3.3 × 10 8 to 4.1 × 10 9 CFU/ml for PB and 1.0 × 10 1 to 3.3 × 10 3 CFU/ml for the control sample CB. There were no detectable fungi and coliform growths in the probiotic sample (PB). However, a range of 1.1 × 10 1 to 4.2 × 10 3 CFU/ml fungi and <1.0 × 10 1 CFU/ml coliforms were observed in the control (CB). Lactobacillus acidophilus (5.0 × 10 6 to 2.9 × 10 7) CFU/ml proliferated more compared to Streptococcus thermophillus (2.0 × 10 5 to 3.2 × 10 6) CFU/ml in the probiotic sample (PB) but lagged in the control sample (CB). The beverages differed significantly (p ≥ 0.05) with respect to overall sensory acceptability. The inoculated beverage (PB) showed better acceptance than the non-fermented beverage (CB). At the end of 4 weeks of evaluation, the inoculated brown rice beverage was able to support high probiotic cell viability which confirms its prebiotic potential.

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Section: Physicochemical Properties Of Beverage Samplesmentioning

confidence: 99%

Section: Probiotic Viability In Beverage Samplesmentioning

confidence: 99%

Development and Evaluation of a Non-Dairy Probiotic Beverage from Brown Rice (Oryza sativia)

Ndife¹,

Linus-Chibuezeh²,

Ezeocha³

et al. 2019

J Food Process Technol

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Dairy and Nondairy-Based Beverages as a Vehicle for Probiotics, Prebiotics, and Symbiotics: Alternatives to Health Versus Disease Binomial Approach Through Food

Tesfaye

Suárez-Lepe

Loira

et al. 2019

Milk-Based Beverages

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Development and Comparative Evaluation of Storage Changes in Probiotic Soy-Yoghurt

Ndife¹

2019

J microb biotech food sci

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The addition of probiotics in the fermentation of soy milk products will enhance the health and commercial values of soy milk and create more alternative soy products to the delight of consumers. The survival of Lactobacillus acidophilus and Bifidobacterium lactis probiotics, inoculated into cow milk (PCMY) and soymilk (PSMY) to produce yoghurts and stored for 30 days at 10 °C were evaluated. The physico-chemical characteristics, probiotic viability and sensory qualities of the yoghurts were assessed. The results of the proximate composition showed that PCMY had higher moisture (30.49 %), protein (3.49 %) and carbohydrate (62.31 %) contents than PSMY. At the end of storage, PCMY had higher lactic acid content (1.35 %) than PSMY (1.32 %). The sugar content of the yoghurts also decreased with storage (3 to 4 weeks). There was rapid increase in specific gravity of both PCMY (1.00 to 1.20) and PSMY (1.25 to 1.90). The viscosity of the yoghurts ranged from 1433 to 1673 cP for PCMY and 1467 to 1640 cP for PSMY. The increase in total microbial load was more pronounced in PSMY (2.0 to 4.4 log cfu/ml) than PCMY 1.1 to 3.1 log cfu/ml). The growth of Lactobacillus in PCMY (9.1 log cfu/ml) and PSMY (5.4 log cfu/ml) was higher than that of Bifidobacteria (6.3 and 5.1 log cfu/ml) during storage. PSMY was less preferred to PCMY in terms of taste, texture and overall acceptability because of the beany flavour and low viscosity. The probiotic yoghurt from soymilk was comparable to standard yoghurt with little difference. PSMY will serve favourably as functional milk product with little modification.

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Development of probiotic cultures in a symbiotic soy beverage using different types of carbohydrate

Cited by 3 publications

References 0 publications

Development and Evaluation of a Non-Dairy Probiotic Beverage from Brown Rice (Oryza sativia)

Development and Evaluation of a Non-Dairy Probiotic Beverage from Brown Rice (Oryza sativia)

Dairy and Nondairy-Based Beverages as a Vehicle for Probiotics, Prebiotics, and Symbiotics: Alternatives to Health Versus Disease Binomial Approach Through Food

Development and Comparative Evaluation of Storage Changes in Probiotic Soy-Yoghurt

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