Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast

Freire, Ana Luiza; Ramos, Cíntia Lacerda; Souza, Patrícia Nirlane da Costa; Cardoso, Milton Ghedini; Schwan, Rosane Freitas

doi:10.1016/j.ijfoodmicro.2017.02.011

Cited by 93 publications

(51 citation statements)

References 50 publications

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“…Phenolic compounds, widely distributed in plants, are the most abundant antioxidants in the human diet (Giri et al, 2018). Some of them, including (+)-catechin and (−)-epicatechin, were detected in CW (Chang and Wu, 2011), whereas other researchers reported an increase in the total phenolic content in cereal-based beverages following fermentation with probiotic lactobacilli (Ghosh et al, 2015; Freire et al, 2017; Giri et al, 2018). An increase in the total phenolic content in CW fermented with lactobacilli and/or yeast, in comparison with that in non-fermented CW, was observed in several studies (Watawana et al, 2016; Kantachote et al, 2017; Zhang et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…Sodium is important for maintaining water balance and neural and muscular functions. Additionally, calcium salts provide skeletal rigidity, whereas calcium ions are involved in many metabolic processes (Freire et al, 2017). Significant decreases in the levels of potassium, manganese, and phosphorus may be explained by their utilization by L. casei .…”

Section: Resultsmentioning

confidence: 99%

“…Results were expressed as the micrograms of gallic acid equivalents (GAEs) per mL of sample. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities (RSAs) was determined using the modified method of Freire et al (2017). RSAs were calculated as follows: RSA (%) = (1–A sample /A control ) × 100, where A control is the absorbance of the blank sample, and A sample is the absorbance of the investigated sample.…”

Section: Methodsmentioning

confidence: 99%

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Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

et al. 2018

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Coconut water (CW) is a clear, nutritive liquid found as the coconut endosperm of green coconuts such as Cocos nucifera L., and its widespread consumption owes to its unique composition of sugars, minerals, vitamins, enzymes, and hormones. Probiotic fermentation of CW may facilitate the development of an improved functional beverage with probiotic benefits; therefore, we aimed to produce a fermented CW beverage using the potential probiotic Lactobacillus casei L4. CW was fermented with L. casei L4 for 48 h at 35°C, and the pH, organic acid-production rate, antioxidant activity, antibacterial activity, sugar, mineral, vitamin B12 levels, and total viable bacteria counts were investigated at 24 and 48 h. We demonstrated that the fermentation of CW with probiotic lactobacilli increased the cell viability count. Vitamin B12 production was highest in the extracellular environment at 48 h (11.47 μg/mL), while the total phenolic content was significantly (p < 0.05) higher in the fermented CW at 48 h (72.1 μg/mL gallic acid equivalents) than observed with the other investigated groups or time points. The fermented materials exhibited the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities at 48 h (58.4 and 69.2%, respectively). The levels of most minerals remained unchanged in the fermented CW, except for calcium, manganese, phosphorus, and sodium. Furthermore, the culture supernatant from fermented CW inhibited the growth of foodborne pathogens such as Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhi, although the degree of inhibition varied between the species. Moreover, adding 15% honey and artificial coconut flavor to the fermented CW resulted in a better-tasting product, as demonstrated by a sensory-evaluation test. The obtained results indicated that the CW product fermented by L. casei L4 may be used as a novel functional beverage containing both electrolytes and probiotics, and can serve as a good vehicle for preparing a wider range of novel products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

et al. 2018

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“…A triple group of microorganisms was used to ferment the blend: Lactobacillus plantarum CCMA 0743 (from cauim), Torulaspora delbrueckii CCMA 0235 (from tarubá), and the commercial probiotic L. acidophilus LAC-04. According to the authors [72], the bacteria populations were around 8.0 log (CFU mL −1 ) at the end of all fermentations as recommended for probiotic products. The final beverage obtained was considered a non-alcoholic drink since the ethanol degree was lower than 0.5% (v/v).…”

Section: Fermented Beverages Containing Probioticsmentioning

confidence: 97%

“…Nondairy fermented beverage from a blend of cassava and rice based on Brazilian indigenous beverage "cauim" using probiotic lactic acid bacteria and yeast was studied by Freire and co-workers in 2017 [72]. A triple group of microorganisms was used to ferment the blend: Lactobacillus plantarum CCMA 0743 (from cauim), Torulaspora delbrueckii CCMA 0235 (from tarubá), and the commercial probiotic L. acidophilus LAC-04.…”

Section: Fermented Beverages Containing Probioticsmentioning

confidence: 99%

The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds

Vilela

2019

Fermentation

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Non-Saccharomyces are important during wine fermentation once they influence wine composition. In the early stages of wine fermentation, and together with indigenous or commercial strains of Saccharomyces cerevisiae, non-Saccharomyces are able to transform grape-must sugars into ethanol, CO2, and other important secondary metabolites. A better understanding of yeast biochemistry will allow the selection of yeast strains that have defined specific influences on fermentation efficiency, wine quality, and the production of human health-promoting compounds. Yeast metabolism produces compounds derived from tryptophan, melatonin, and serotonin, which are found in fermented beverages, such as wine and beer. Melatonin is a neurohormone secreted from the pineal gland and has a wide-ranging regulatory and neuroprotective role, while serotonin, as well as being a precursor of melatonin synthesis, is also a neurotransmitter. This review summarizes the importance of some conventional and nonconventional yeast strains’ alcoholic fermentations, especially in the production of metabolites that promote human health and thus, attract consumers attention towards fermented beverages. A brief reference is also made on fermented beverages containing probiotics, namely kombucha, also known as kombucha tea, and its interesting microorganism’s symbiotic relationships named SCOBY.

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Millet Based Functional Food

Dewan¹,

Tiwari²,

Chhikara³

et al. 2022

Functional Foods

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Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast

Cited by 93 publications

References 50 publications

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds

Millet Based Functional Food

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