Oat-based Symbiotic Beverage Fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei, and Lactobacillus acidophilus

Abstract

: Oats and probiotics have long been recognized for their health benefits. The objectives of this study were (1) to study the ability of Lactobacillus plantarum (B‐28), Lactobacillus paracasei ssp. casei (B‐29) isolated from a traditional Bulgarian cereal‐based fermented beverage, and Lactobacillus acidophilus from Chr. Hansen, Milwaukee, Wis., U.S.A., to remove cholesterol from the media and to adhere to the Caco‐2 cell line, (2) to optimize the fermentation conditions to develop a beverage using these probiotics and oats with acceptable sensory and nutritional qualities, and (3) to assess the quality and shelf‐life of this beverage and survivability of probiotics in the beverage. Lactobacillus acidophilus, B‐28, and B‐29 were found to remove 70.67%± 2.35%, 20.26%± 2.63%, and 16.75%± 3.83% of cholesterol from media and the percentage of adhesion was 4.69%± 0.78%, 1.92%± 0.78%, and 8.36%± 0.78%, respectively. The blend of oat flour, sugar, inulin, and whey protein concentrate was cooked in water and fermented for 12 h at 37°C by 2 ± 106 colony‐forming units (CFU) /mL each of B‐28 and B‐29 and 2 ± 108 CFU/mL of L. acidophilus. The beverage had 0.87%± 0.03% of dietary fiber and had better sensory qualities compared with the commercially available similar product. The probiotics survived for 10 wk of storage at 4°C, except for L. acidophilus, which survived for about 4 wk. The population of B‐28 was 1.77 ± 106 to 1.29 ± 107 CFU/mL and that of B‐29 was 7.39 ± 107 to 4.49 ± 108 CFU/mL throughout the storage period. The oat‐based symbiotic beverage is a functional drink providing both probiotics and prebiotics at the same time.

Vegetable milks and their fermented derivative products

“…With regards to the fermentation time, much longer is usually needed than during standard cow milk yogurt production, since potential probiotic bacteria (type of bacteria currently chosen to develop these foodstuffs due to the added value on the final product) have more complex nutritional requirements (Severson, 1998), especially when growing in vegetable matrices. The reported fermentation times have been found to be around 16-24 h if no growth enhancers are used in the formulation (Dimitris Charalampopoulos & Pandiella, 2010;D Charalampopoulos, Pandiella, & Webb, 2002;Coda, Rizzello, & Gobbetti, 2010;Correa, Castro, & Saad, 2008;Blaiotta, Di Capua, Coppola, & Aponte, 2012;Cui, Chen, Wang, & Han, 2013;Gokavi et al, 2005;Gupta, Cox, & Abu-Ghannam, 2010;Martensson, Oste, & Holst, 2002). The fermentation procedure finishes when the pH value of milks reaches 4.2-4.5.…”

“…Some additives are frequently introduced into the vegetable matrix, mainly sugars and prebiotics (as growth enhancers), to promote the viability of bacteria and to reduce the length of the fermentation process (in order to avoid crosscontamination problems). Mono and oligosaccharides, some prebiotics such as inulin, β-glucans and dietary fibers have been the growth enhancers most commonly used by different authors (Akalin, Tokusoglu, Gonc, & Aycan, 2007;Gokavi, Zhang, Huang, Zhao, & Guo, 2005;Ozer, Akin, & Ozer, 2005;Rosburg, Boylston, & White, 2010;Sendra et al, 2008). Potentially, prebiotics are naturally present in both cereals and nuts (i.e.…”

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

“…Beta-glucan has also been found to aid in enhancing the human immune system's response to bacterial infection (Coman et al, 2013). Studies which tested fermented dairy products containing oat flour mainly found that the beta-glucan increased the microbial count of different Lactobacillus probiotic strains (Angelov et al, 2006;Coman et al, 2013;Gokavi et al, 2005;Kedia et al, 2008;Lazaridou et al, 2014;Luana et al, 2014;Singh et al, 2012). …”

“…Oats are a source of dietary fiber that have been found to reduce the risk of certain cancers, decrease constipation, lower cholesterol, and control diabetes (Gokavi et al, 2005). Oat bran contains the fiber beta-glucan which contributes to health benefits such as reducing the risk of cardiovascular disease and stroke (Coman et al, 2013;Lazaridou et al, 2014).…”

“…Recent studies have shown interest in using cereal or pseudocereal grains as a prebiotic due to their carbohydrate and nutritional value (Blandino, Al-Aseeri, Pandiella, Cantero, & Webb, 2003;Charalampopoulos, Pandiella, & Webb, 2003;Espirito-Santo et al, 2014;Gokavi, Zhang, Huang, Zhao, & Guo, 2005;Helland, Wicklund, & Narvhus, 2004;Kabeir, Abd-Aziz, Muhammad, Shuhaimi, & Yazid, 2005;Lazaridou, Serafeimidou, Biliaderis, Moschakis, & Tzanetakis, 2014;Rosburg, Boylston, & White, 2010;Saman, Fuciños, Vázquez, & Pandiella, 2009). The literature shows fermented dairy or cereal-based products such as yogurts, porridges, and gruel, being produced and inoculated with various probiotics to be tested for treating specific diseases, aside from having general health benefits (Agil et al, 2013;Angelov, Gotcheva, Kuncheva, & Hristozova, 2006;Bianchi, Rossi, Gomes, & Sivieri, 2015;Casarotti, Carneiro, & Penna, 2014;Charalampopoulos et al, 2003;Coman et al, 2013;Espirito-Santo et al, 2014;Helland et al, 2004;Kabeir et al, 2005;Kedia, Vázquez, & Pandiella, 2008;Lazaridou et al, 2014;Luana et al, 2014;Rosburg et al, 2010;Saman et al, 2009;Singh, Kim, & Liu, 2012).…”