Physiochemical properties and probiotic survivability of symbiotic oat-based beverage

Wang, Cuina; Liang, Shu; Wang, Hao; Guo, Mingruo

doi:10.1007/s10068-017-0290-0

Cited by 23 publications

(22 citation statements)

References 31 publications

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“…L. plantarum reached populations of approximately 9 Log CFU/mL after 4 h of fermentation at 30 °C ( Table 2 ). These results confirm that oat substrate has nutrient content high enough to support the growth and metabolism of lactic acid bacteria, as earlier reported by other researchers [ 14 , 16 , 17 ]. Similar starter bacteria population was observed in a quinoa beverage obtained by fermentation with L. plantarum 0823, L. casei Q11 and L. lactis ARH74 (1% v / v of each strain) for 6 h at 30 °C [ 34 ], while lower viable counts were reported in oat after fermentation with L. plantarum NCIMB 8826, L. acidophilus NCIMB 8821 or L. reuteri NCIMB 11951 (1% v / v ) for 4–8 h at 30 °C [ 16 ].…”

Section: Resultssupporting

confidence: 91%

“…Recent studies have demonstrated that germination efficiently increased soluble phenolic content in cereals [ 18 , 19 , 20 ]. The bio-conversion of phenolic conjugated forms to the corresponding aglycones and release of bound forms to the corresponding free forms during lactic acid fermentation has been also well established [ 17 , 53 ]. Taking together, all these findings suggest that fermentation of sprouted oat is a promising approach to manufacture novel antioxidant cereals-derived foods enriched in bioaccesible phenolic compounds.…”

Section: Resultsmentioning

confidence: 99%

“…A number of recent investigations have evidenced that cereals are good fermentable substrates for lactic acid bacteria (LAB) that can be used as raw materials for development of probiotic beverages with enhanced nutritional properties [ 11 , 12 , 13 , 14 , 15 ]. Most of research studies focused on oat beverages have evaluated the influence of oat substrate amount, beverage formulation and type of starter culture on fermentation parameters, probiotic bacteria survival, technological and sensory properties and flavor and nutritional compounds of the resultant beverages [ 11 , 13 , 14 , 16 , 17 ]. However, to date, the development of functional fermented beverages from germinated oat has not been explored.…”

Section: Introductionmentioning

confidence: 99%

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Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Aparicio-García¹,

Martínez‐Villaluenga²,

Frı́as³

et al. 2021

Foods

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This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Aparicio-García¹,

Martínez‐Villaluenga²,

Frı́as³

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Other studies have also shown that fermented oat beverages may be potential probiotic carriers. They resulted in optimization of the fermentation process and the beverage formulations, reaching high microbial levels (˃10 7 CFU/mL) during production and storage, and were able to maintain the β-glucan content at the end of storage [ 41 , 42 , 43 , 44 , 45 ]. The viability and in vitro probiotic potential were recently investigated by Funck et al [ 46 ] in oat beverages fermented with L. curvatus P99.…”

Section: Non-dairy Fermented Beverages As Vehicles For Bioactive Cmentioning

confidence: 99%

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

et al. 2020

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In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 106–107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.

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“…Therefore, the use of LAB‐derived EPS in the development of functional polysaccharide products with health benefits is worthy of investigation. Moreover, yacon extract, inulin and oat are currently used as prebiotics combined with probiotic LAB to develop symbiotic products …”

Section: Introductionmentioning

confidence: 99%

Fermented soymilk and soy and cow milk mixture, supplemented with orange peel fiber or Tremella flava fermented powder as prebiotics for high exopolysaccharide‐producing Lactobacillus pentosus SLC 13

Huang

Kao

et al. 2019

J Sci Food Agric

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BACKGROUND: A high exopolysaccharide-producing Lactobacillus pentosus SLC 13 strain was isolated from mustard pickles and showed the characteristics of a probiotic. Orange peel fiber powder (OPFP) and Tremella flava fermented powder (TFP) were shown to be potential prebiotics for L. pentosus SLC 13. The present study aimed to further develop new symbiotic fermented lactic acid beverages using SLC 13 with different proportions of cow milk and soymilk as food substrates, as well as with OPFP or TFP as prebiotics.RESULTS: Acidification rate (soymilk groups, 3.02-4.37 mU min −1 ; soymilk/milk mixture groups, 1.33-2.84 mU min −1 ) and fermentation time (soymilk groups, 7.09-9.25 h; soymilk/milk mixture groups, 12.51-27.34 h) indicated that soymilk represents a suitable substrate for SLC 13-mediated fermentation. Moreover, OPFP and TFP induced a higher exopolysaccharide production of SLC 13 and a higher water holding capacity of fermented beverages. Sensory evaluations suggested that soymilk groups fermented with 10 g kg −1 OPFP (SF-1.0P) and that with 5 g kg −1 TFP (SF-0.5T) and also soymilk/milk mixture groups fermented with 5 g kg −1 OPFP (HSMF-0.5P) and that with 10 g kg −1 TFP (HSMF-1.0T) represent potential fermented drinks. Additionally, SF-1.0P and SF-0.5T products could be preserved for at least 21 days at 4 ∘ C, with high viable cell counts (> 8.8 log 10 CFU mL −1 ) and water holding capacity. CONCLUSION: In the present study, we developed SF-1.0P and SF-0.5T products as a new symbiotic fermented lactic acid beverages. However, in the future, consumer acceptability could be improved by properly regulating the ratio of sugar to acid or seasoning.

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Physiochemical properties and probiotic survivability of symbiotic oat-based beverage

Cited by 23 publications

References 31 publications

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Fermented soymilk and soy and cow milk mixture, supplemented with orange peel fiber or Tremella flava fermented powder as prebiotics for high exopolysaccharide‐producing Lactobacillus pentosus SLC 13

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