Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process

Bationo, Fabrice; Songré-Ouattara, Laurencia T.; Hémery, Youna; Hama-Ba, Fatoumata; Parkouda, Charles; Chapron, Morgane; Merrer, Manon Le; Leconte, Nicolas; Sawadogo-Lingani, Hagrétou; Diawara, Bréhima; Humblot, Christèle

doi:10.1016/j.lwt.2019.02.048

Cited by 18 publications

(9 citation statements)

References 29 publications

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“…Freeze-dried strains of LA6 (LMG 18053, BCCM, Gent, Belgium) and LGG (LMG 18243, BCCM, Gent, Belgium) were recovered and maintained at 6 • C until utilization. The LA6 starter culture was prepared using the same condition [15], which was obtained by overnight incubation in a refrigerated incubator (BINDER GmbH, KB 115, Tuttlingen, Germany) at 30 • C in sterile MRS (DE MAN, ROGOSA and SHARPE) broth whereas the LGG starter culture was prepared as described by [16]. The LGG inoculum of LGG was obtained by overnight incubation at 37 • C in sterile MRS broth.…”

Section: Starter Culture Storage and Substrate Preparationmentioning

confidence: 99%

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Alemneh

Emire

Hitzmann

2021

Foods

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Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) with a view to developing probiotic functional beverages. Single-strain and mixed-strain fermentations were performed without any pH control. In single-strain fermentation, LA6 grew to 8.157–8.349 log cfu/mL. Titratable acidity (TA) and pH were measured between 0.513–1.360 g/L and 4.25–3.91, respectively. The explored optimum variables were fermentation time (15 h) and inoculum (6 log cfu/mL). As a result of fermentation, maltose and glucose decreased, but lactic and acetic acids increased. In mixed-strain fermentation, LGG and LA6 were able to grow to 8.247 and 8.416 log cfu/mL, respectively. The pH, TA, lactic, and acetic acids varied between 6.31–3.92, 0.329–1.501 g/L, 0–1672 mg/L, and 20–231.5 mg/L, respectively. In both fermentations, microbial growth reached the stationary phase close to a pH of 4.21–4.82 while sugars were not consumed completely. Less than 5% ethanol was detected, which indicated a non-alcoholic beverage. A combination of the two evaluated lactobacilli strains reduced fermentation time. In conclusion, a substrate made of whole grain teff flour without any supplement could be used as a substrate to produce functional probiotic beverages.

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Section: Starter Culture Storage and Substrate Preparationmentioning

confidence: 99%

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Alemneh

Emire

Hitzmann

2021

Foods

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“…Extracts were then analysed for total iron, zinc, calcium, potassium and magnesium by optical emission spectrometry, using an ICP-OES 5100 apparatus (Agilent Technologies, Les Ulis, France). Total folate content was analysed by trienzymatic extraction followed by a microbiological assay, using Lactobacillus rhamnosus ATCC 7469 as the growth indicator microorganism [ 24 ]. Total thiamine content was determined by chromatographic analysis using the Waters Acquity TM Ultra Performance LC (UPLC) system (Waters, Milford, MA, USA), equipped with an Acquity TM fluorescence detector and an Acquity UPLC TM column, using a method adapted from Schmidt et al [ 25 ].…”

Section: Methodsmentioning

confidence: 99%

Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium

et al. 2023

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Regular consumption of legumes is recommended worldwide for its environmental and health benefits. Cowpea, the most frequently consumed pulse in West African countries, is rich in nutrients and health-promoting bioactive compounds. A one-week retrospective food frequency questionnaire was used to estimate the contribution of the cowpea-based dishes to the recommended nutrient intake (RNI), based on their consumption frequency, intake, and nutritional composition. Participants were 1217 adults (19–65 years) from three urban or rural areas in southern Benin. Out of all respondents, 98% reported that they usually consumed cowpea-based dishes. The mean consumption frequency was 0.1 to 2.4 times/week, depending on the type of cowpea-based dish. The mean amount consumed was 71 g and 58 g of seeds/adult/day in urban and rural areas respectively. The mean daily contribution of cowpea-based dishes to RNI was 15% for energy, 42% for fibre, 37% for magnesium, 30% for folate, 26% for protein, and just above 15% for zinc and potassium. Thus, such regular cowpea consumption should be maintained.

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Section: Micronutrients Productionmentioning

confidence: 99%

“…The rational selection of appropriate starters capable of cooperatively fermenting the material and leading to the increase in bioactive or nutritional ingredients is crucial. As an example, in cereal‐based fermented porridge, the combination of folate‐producing with amylolytic strains enabled a significantly higher folate content to be achieved, as compared to the standard process (Bationo et al, 2019). In addition, the presence of some food components such as phytates or oxalates, commonly present in certain vegetable matrixes, such as cereal and pseudocereals, are known to negatively affect the bioaccessibility of some nutrients.…”

Section: Cultures For Nutritional Improvementmentioning

confidence: 99%

Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects

González-González

Delgado

Ruíz

et al. 2022

Journal of Applied Microbiology

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Traditionally, fermentation was used to preserve the shelf life of food. Currently, in addition to favouring food preservation, well standardized and controlled industrial processes are also aimed at improving the functional characteristics of the final product. In this regard, starter cultures have become an essential cornerstone of food production. The selection of robust microorganisms, well adapted to the food environment, has been followed by the development of microbial consortia that provide some functional characteristics, beyond their acidifying capacity, achieving safer, high-quality foods with improved nutritional and health-promoting properties. In addition to starters, adjunct cultures and probiotics, which normally do not have a relevant role in fermentation, are added to the food in order to provide some beneficial characteristics. This review focuses on highlighting the functional characteristics of food starters, as well as adjunct and probiotic cultures (mainly lactic acid bacteria and bifidobacteria), with a specific focus on the synthesis of metabolites for preservation and safety aspects (e.g. bacteriocins), organoleptic properties (e.g. exopolysaccharides), nutritional (e.g. vitamins) and health improvement (e.g. neuroactive molecules). Literature reporting the application of these functional cultures in the manufacture of foods, mainly those related to dairy production, such as cheeses and fermented milks, has also been updated.

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Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process

Cited by 18 publications

References 29 publications

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium

Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects

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