Effect of Lactic Acid Bacteria Starter Cultures on Vitamin and Oligosaccharide Composition of Milk Extracted from Three Common Bean (Phaselous Vulgaris L) Varieties

Abstract

Fermented foods have in recent times attracted consumer interest mainly due to perceived health benefits of probiotic microorganisms. This study characterized changes in the concentrations of selected B-complex vitamins and oligosaccharides of common bean milk during fermentation by a common dairy starter culture, YF L-903 (Streptococcus thermophilus + Lactobacillus Bulgaricus subs Debulgaricus), and three probiotic cultures namely ABT (Lactobacillus acidophilus La-5 + Bifidobacterium animalis Bb-12 + Streptococcus thermophilus), Yoba (Lactobacillus rhamnosus yoba + Streptococcus thermophilus), and Yoba Fiti (Lactobacillus rhamnosus GR1 + Streptococcus thermophilus). Bean milk was prepared from three common bean varieties. It was found that, apart from thiamine (vitamin B1) and riboflavin (vitamin B2), fermentation with each of the mixed cultures caused significant increase in the vitamin B complex. Significant reductions (p<0.05) in the oligosaccharides concentration of the bean milks were observed upon fermentation. Highest reduction in the oligosaccharide sugars of 77.8% was found in milk from pinto bean variety fermented with ABT culture. These findings suggest that LAB probiotic cultures have a potential for improving biosynthesis of vitamins and removal of the verbascose, stachyose and raffinose oligosaccharides, thus making the product more digestible and the nutrients more bioavailable.

Physico-Chemical, Microbiological and Sensory Characteristics of Papaya Pulp-Milk Blends Fermented with a Probiotic Starter Culture

“…Both papaya and milk are good sources of vitamins, and these are known to be affected differently during fermentation and storage (Anino et al, 2019). In this study, there were significant increases in riboflavin, thiamine and folic acid (Tables 8-10), and decreases in pyridoxine, niacin and ascorbic acid (Tables 8-13) during fermentation.…”

Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity

“…In the case of RKB, on increasing the fermentation time at a constant temperature, the responses first increased and then decreased, indicating that the optimum fermentation time was 21 h (Figure 1b). This could be due to the interaction of probiotic microorganisms with the different sugar compositions of the RKB beverages that support their growth for a slightly longer time (Anino, Onyango, Imathiu, & Maina, 2019). For example, as per their study, the sugar concentration in milk obtained from the three varieties, namely red haricot (77.0%), pinto (71.2%), and yellow kidney beans (68.2%), was significantly higher than the corresponding dry beans, 66.3%, 62.7%, and 67.3%, respectively.…”

Use of Non-Chlorine Sanitizers in Improving Quality and Safety of Marketed Fresh Salad Vegetables

“…Japan's Specifications and Standards for Food Additives (JSFA) has approved using this shell powder with microparticles in food. This powder is sparingly soluble in water and possesses antibacterial and antifungal activities, which has proven effective in killing bacteria and fungi and removing contaminants from the fruit and vegetable surfaces [73][74][75]. One gram of powder in 10 L tap water, or (0.01% solution), is recommended for a 40-60 s wash.…”