Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods

Němečková, Irena; Dragounová, H.; Pechačová, M.; Rysová, Jana; Roubal, Petr

doi:10.17221/282/2011-cjfs

Cited by 11 publications

(10 citation statements)

References 20 publications

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“…delbrueckii CCDM707 and Lb. fermentum CCDM154, microbial density reached about 7-8 log CFU g -1 (NĚMEČKOVÁ et al, 2011). According to PELIKÁNOVÁ and co-workers (2011) Lb.…”

Section: Growth Of Lb Rhamnosus Ggmentioning

confidence: 91%

“…plantarum decrease below 3.5 (RATHORE et al, 2012). Final pH in fermented vegetable substrates varied between 3.7-4.5 (NĚMEČKOVÁ et al, 2011).…”

Section: Metabolic Activity Of Lb Rhamnosus Ggmentioning

confidence: 98%

“…During fermentation process, reduction of anti-nutritional factors (oligosaccharides, allergenic proteins, proteinase inhibitors, lectins, and cyanogenic glycosides) and immunoreactivity can occur (YADAV & KHETARPAUL, 1994;EGOUNLETY & AWORH, 2003;SONG et al, 2008). In additional, fermented legume foods could be carrier of probiotic bacteria and variegate market with probiotic foods, which are usually milk based and thus not suitable for people who have to restrict dairy product consumption (due to lactose intolerance, cow's milk allergy, low-protein diet, phenylketonuria) or who dislike dairy products (NĚMEČKOVÁ et al, 2011).…”

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confidence: 99%

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Evaluation of legumes as a substrate for probiotic strain Lactobacillus rhamnosus GG

Petruláková¹,

Valı́k²

2015

Acta Alimentaria

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The aim of this study was to evaluate suitability of legumes as carriers for probiotic strain Lactobacillus rhamnosus GG, leading to the development of new probiotic foods for consumers who have to restrict or dislike dairy products. The growth and metabolic activity of the probiotic strain Lactobacillus rhamnosus GG during fermentation of waterbased leguminous porridges, prepared from soy bean, soy fl our, green lentil, husked lentil, white bean, speckled bean, red bean, yellow pea, chickpea, and chickpea fl our, were monitored. Viable cell counts, pH values, and contents of organic acids were analysed during static fermentation of autoclaved substrates at 37 °C for 48 h. Lactobacillus rhamnosus GG was able to grow up to the counts higher than 6 log CFU g -1 (measured values in the range of 7.8-8.9 log CFU g -1 ), which is legislative limit for labelling food as probiotic. pH values of fermented substrates varied between 4.0-6.0, concentration of lactic acid ranged from 99.9 to 687.7 mg kg -1 , and level of acetic acid varied from 266.1 to 1182.0 mg kg -1 .

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“…delbrueckii CCDM707 and Lb. fermentum CCDM154, microbial density reached about 7-8 log CFU g -1 (NĚMEČKOVÁ et al, 2011). According to PELIKÁNOVÁ and co-workers (2011) Lb.…”

Section: Growth Of Lb Rhamnosus Ggmentioning

confidence: 91%

“…plantarum decrease below 3.5 (RATHORE et al, 2012). Final pH in fermented vegetable substrates varied between 3.7-4.5 (NĚMEČKOVÁ et al, 2011).…”

Section: Metabolic Activity Of Lb Rhamnosus Ggmentioning

confidence: 98%

mentioning

confidence: 99%

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Evaluation of legumes as a substrate for probiotic strain Lactobacillus rhamnosus GG

Petruláková¹,

Valı́k²

2015

Acta Alimentaria

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“…In comparison to milk and dairy products, the nutritional quality of cereals and their products is sometimes inferior, or poor. The reason is the lower protein content in comparison to milk, limitations in the amounts of certain amino acids, notably lysine, and the presence of antinutritive compounds (phytic acid, tannins and polyphenols) and a coarse nature of grains [7,127]. Cereals typically undergo a range of processes that change the nutritional content.…”

Section: Nutritional Value Of Cerealsmentioning

confidence: 99%

Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

Liptáková¹,

Matejčeková²,

Valı́k³

2017

Fermentation Processes

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The usage of lactic acid bacteria (LAB) in food as starters in fermentation technologies has a long tradition. Although the theorized idea of host-friendly bacteria found in yoghurt has been formulated only over a century ago, both groups are widely used nowadays. Lactic acid bacteria alone or with special adjunct probiotic strains are inevitable for the preparation of various specific fermented and probiotic foods. Moreover, because of their growth and metabolism, the final products are preserved for a certain time. Growth dynamics of probiotic LAB and Fresco DVS 1010 in milk-and water-based maize mashes with sucrose or flavours (chocolate, caramel and vanilla) were evaluated in this study. Although milk is typical growth medium for the LAB growth, observed strains showed sufficient growth in each of prepared mashes as well as they were able to maintain their content above 10 6 CFU ml-1 during storage period (6°C/21 d). Designed flavoured mashes were acceptable from the microbiological point of view, but according to the sensory evaluation they were provided with an attractive overall acceptability and are adequate alternative for celiac patients, people suffering from milk protein allergies or lactose intolerance.

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“…The addition of dried skimmed milk or whey protein concentrate as sources of proteins led to a higher production of organic acids due to the buffering capacity of proteins (Tables 5 and 6). Opposite effects were described by Němečková et al (2011) for vegetable substrates with lower contents of proteins in comparison with milk. Significantly lower amounts of acids were formed in vegetable substrates.…”

Section: Resultsmentioning

confidence: 99%

Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks

Chramostová¹,

Mošnová²,

Lisová³

et al. 2014

Czech J. Food Sci.

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Chramostová J., Mošnová R., Lisová I., Pešek E., Drbohlav J., Němečková I. (2014): Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks. Czech J. Food Sci., 32: 422-429.The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidophilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of d(-)-lactic acid. The inoculum of bifidobacteria had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of d(-)-lactic acid to l(+)-lactic acid was 0.05. When 5% v/w used, the ratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivation were 37°C and 17 ± 0.5 h, respectively.

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Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods

Cited by 11 publications

References 20 publications

Evaluation of legumes as a substrate for probiotic strain Lactobacillus rhamnosus GG

Evaluation of legumes as a substrate for probiotic strain Lactobacillus rhamnosus GG

Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks

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