Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat

Abstract

The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits. In such a context, innovative cereal-based beverages are characterized by high nutritional value, pleasant palatability, and potential healthy properties. In the present study, a pool of 23 lactic acid bacteria strains was preliminary assayed as monocultures for the fermentation of three ad hoc formulated cereal- (red rice and barley) and pseudocereal (buckwheat) -based substrates. Eight strains with the best performance in terms of acidification rate were selected for the formulation of three multiple strain cultures to be further exploited for the manufacture of laboratory-scale prototypes of fermented beverages. The compositional and microbiological features of the three experimental beverages highlighted their high biological value for further exploitation.

Production and characterization of nondairy gluten‐free fermented beverage based on buckwheat and lentil

“…For each strain, an aliquot of the bacterial biomass was inoculated with a sterile disposable loop (1 μl) under the sterilized conditions to an initial cell density of ~8 log colony‐forming units (CFU) ml −1 . Cell viability and load were checked immediately after the inoculation through plate count method on MRS agar (VWR) (Cardinali et al 2021 ).…”

“…The pH value was determined using a pH meter (Model 300, Hanna Instruments, Padova, Italy) equipped with a solid electrode (Model HI2031, Hanna Instruments). Total titratable acidity (TTA) was determined as described in the study by Cardinali et al ( 2021 ). For measuring TTA, 10 grams of each sample was homogenized with 90 ml of distilled water, and TTA was determined as the volume of 0.1 M NaOH, used to obtain a pH value of 8.3 (Cardinali et al 2021 ).…”

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

“…The primary criterion that ensures the health quality of the products is the viability of microorganisms from the starter culture (Table 8). Thus, the appropriate selection of starter cultures and storage parameters is essential to achieve final products with good organoleptic properties, which are determined by the metabolites formed during the fermentation process as well as during storage [15,85,131,157,[196][197][198]. The effective growth of LAB during the fermentation of cereal-or pseudocereal-based beverages is dependent on the presence of significant amounts of mono-and disaccharides in the plant matrix.…”

Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria

“…The gut microbiome allows complex nutrients, such as the cell wall components in plants [ 24 , 25 , 26 , 27 ] or cereals (cellulose, pectin, hemicellulose, lignin, mucins, and polysaccharides (prebiotics)), to be transformed into simple sugars that are fermented to form short-chain fatty acids (SCFAs). These compounds (SCFAs) contain organic compounds such as acetate, propionate, and butyrate and are usually amplified by the activity of the bioactive compounds that exist in fractions isolated from plants [ 28 , 29 ] or cereals, such as polyphenolic compounds [ 30 , 31 , 32 ], which are easily highlighted with Folin–Ciocalteu reagent [ 29 ]. Organic acids, mainly SCFAs, are formed in the gastrointestinal tract in millimolar amounts and occur in particular in large amounts in those areas where anaerobic microorganisms are predominant.…”