Inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein-based vegan yoghurt-ice cream, while improving the textural properties

Narala, Vikram Reddy; Jugbarde, Madara Asnate; Orlovs, Ivars; Masin, Markus

doi:10.1016/j.afres.2022.100136

Cited by 11 publications

(3 citation statements)

References 43 publications

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“…At the same fermentation time, the OD value was always in the order of SYPI‐9 > SYPI‐6 > SYPI‐3 > SYPS‐3 > control, mainly because inulin as a prebiotic can promote the proliferation of L. plantarum , L. bulgaricus , and S. thermophilus . Previous research has reported that inulin can be hydrolyzed and employed as fermentable substrates for L. bulgaricus and S. thermophilus in a pea protein yogurt‐ice cream to enhance their viability and activity (Narala et al, 2022). L. plantarum also exhibited a high growth rate in the presence of inulin (Dhewa et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system

Fang,

Ye,

Chen

et al. 2023

Cereal Chem

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Background and ObjectivesSoybean yogurt is a nutritious, healthy, and environmentally friendly plant‐based beverage. However, the product's beany flavor and coarse texture have reduced consumer acceptance. The aim of this work was to investigate the effect of cofermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multilactic acid bacteria fermentation system.FindingsThe cofermentation of L. plantarum and inulin could effectively reduce the beany flavor compounds. With the increase of fermentation time, the lactic acid bacteria number gradually increased, the pH value decreased significantly (p < .05) from about 6.8 to 4.5, and the titratable acidity eventually reached about 50°T. When adding 0.04% (wt/vol) L. plantarum, as the rise of inulin from 3% to 9%, the color of soy yogurts showed golden yellow, the values of L*, a*, b*, and ∆E changed nonsignificantly (p > .05), and the viscosity, hardness, gumminess, cohesiveness, and adhesiveness significantly (p < .05) increased. When inulin was incorporated at 6% (wt/vol), the soy yogurt had the most outstanding water‐holding capacity (72.46%), dense and uniform protein gel microstructure, suitable adhesiveness (−37.55 g s), and optimal overall acceptance.ConclusionsSoy yogurt prepared from soymilk by adding 6% (wt/vol) inulin and inoculating 3% (wt/vol) lactic acid bacteria mixture (Lactobacillus bulgaricus:Streptococcus thermophilus = 1:4, wt/wt) and 0.04% (wt/vol) L. plantarum had the optimal overall acceptance.Significance and NoveltyThe results would provide a new reference method for the industrial production of low‐beany flavor and high‐quality soy yogurt.

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Section: Resultsmentioning

confidence: 99%

Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system

Fang,

Ye,

Chen

et al. 2023

Cereal Chem

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“…Petkova et al (2018), inulin from dahlia tubers was 42%. Inulin can maintain the viability of Lactobacillus, Bifidobacterium, Streptococcus and others (Narala et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

Combination of Gembili Tuber and Lactobacillus plantarum on the Performance, Carcass, Hematological Parameters, and Gut Microflora of Broiler Chickens

Setyaningrum¹,

Siregar²,

Pradana³

2022

AAVS

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The purpose of the research to evaluate the combination of gembili tubers with Lactobacillus plantarum (CGLp) on the performance, carcass, hematological parameters, and gut microflora of broiler chickens. The research used 144 one-day-old broiler chicks (44.33±1.09 g). The research was conducted with a completely randomized design. The treatments included of T0: diet + 0% CGLp (control), T1: diet + CGLp 1.0%, T2: diet + CGLp 1.5%, T3: diet + CGLp 2.0%, T4: diet + CGLp 2.5% and T5: diet + CGLp 3.0%. The treatment of CGLp was significantly increased (p <0.05) of body weight gain, live body weight, carcass percentage, meat protein content and lactic acid bacteria. The treatment decreased (p<0.05) of feed conversion ratio (FCR), meat fat content, meat cholesterol and total coliform in the ileum and caecum. The treatments of CGLp were not affected (p> 0.05) of feed intake, immune organs, hematological and pH in the ileum and caecum. In conclusion, the CGLp treatments improve the performance, carcass, and gut microflora of broiler chickens.

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“…S. thermophilus is a homofermentative aerotolerant and is widely used in the dairy industry for its high acidification rate and its contribution to organoleptic properties (49, 50). There are several pieces of evidences of high growth and acidification of this strain in pea substrate, either alone or in co-culture (35,(51)(52)(53).…”

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confidence: 99%

Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation

Emkani,

Moundanga,

Oliete

et al. 2023

Front. Nutr.

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Pea albumins are promising for their nutritional, biological, and techno-functional properties. However, this fraction is usually discarded in the industry due to its low protein content compared to globulin fraction and the presence of some anti-nutritional compounds. In the present study, we used an alternative method of pea protein extraction based on alkaline solubilization/isoelectric precipitation in which the reduction of pH was achieved by lactic acid fermentation using specific starters instead of mineral acids. Hence, the main objective of this study was to examine the protein profile and the content of anti-nutritional and nutritional active compounds in pea albumin-rich fractions obtained by the isoelectric extraction method without (control) or with fermentation with different lactic acid bacteria (Streptococcus thermophilus, Lactiplantibacillus plantarum, and their co-culture). Different pea cultivars (Cartouche, Ascension, and Assas) were used here for their differences in protein profile. The results revealed a higher total nitrogen content in albumin-rich fraction for fermented samples and, in particular, for co-culture. The majority of total nitrogen was determined as non-protein (~50%), suggesting the degradation of proteins by LAB to small peptides and amino acids, which were solubilized in the soluble fraction (albumin) as confirmed by size exclusion chromatography (SEC-HPLC) analysis. Moreover, the higher antioxidant activity of fermented albumin samples was attributed to the production of small peptides during extraction. Lactic acid fermentation also resulted in a significant reduction of trypsin inhibitor activity, α-galactoside, and phytic acid content of this fraction compared to control.

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Inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein-based vegan yoghurt-ice cream, while improving the textural properties

Cited by 11 publications

References 43 publications

Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system

Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system

Combination of Gembili Tuber and Lactobacillus plantarum on the Performance, Carcass, Hematological Parameters, and Gut Microflora of Broiler Chickens

Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation

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