Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium

Abstract

In recent times, consumers have shown increasing interest in plant substitutes for fermented dairy products. This study aimed to investigate the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and Propionibacterium. The changes in pH, viable population of bacteria, physical properties, and carbohydrate content of these beverages were tested. Fermentation using only Propionibacterium was insufficient to obtain a product with an acidity level similar to that of milk-based yogurt (pH < 4.5). After fermentation, the tested beverages had a high number of Lactobacillus sp. (7.42–8.23 log10 CFU/mL), Streptococcus thermophilus (8.01–8.65 log10 CFU/mL), and Bifidobacterium animalis subsp. lactis (8.28–8.50 log10 CFU/mL). The hardness (2.90–10.40 N) and adhesiveness (13.79–42.16 mJ) of the samples after 14 days of storage at 6 °C varied depending on the starter culture used. The syneresis of all samples ranged between 29% and 31%, which was lower or close to that of milk-based yogurts. The content of individual sugars in the samples also varied depending on the starter culture used for fermentation. The results suggest that the combination of lactic and propionic fermentation helps in the production of rice-based yogurt-type milk substitutes.

Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter

“…In order to perform the experiment, previously prepared Petri dishes with appro-priate medium were prepared: M17 agar (BioMaxima, for Streptococcus thermophilus); De Man, Rogosa, and Sharpe agar (MRS agar, BioMaxima, for Lactobacillus spp. ); MRS-CC agar (BioMaxima, with clindamycin at 0.5 mL/L and ciprofloxacin at 5.0 mL/L, for Lactobacillus acidophilus); and Bifidus Selective Agar (BSM agar, Fluka, with BSM supplement, for Bifidobacterium lactis) [21]. The agar Petri dishes were then incubated at 37 • C for 72 h under appropriate aerobic conditions, depending on the microorganism (Petri dishes with MRS agar, MRS-CC agar, and BSM agar under anaerobic conditions in anaerobic culture containers; Petri dishes with M17 agar under aerobic conditions).…”

“…During the fermentation of the cream, samples were taken every hour to measure the pH value. The pH value of the cream samples was measured at 25 • C using a CPO-505 pH meter (Elmetron, Zabrze, Poland) with a conventional electrode probe [21]. The instrument was calibrated using buffer solutions of pH 4.00 and 7.00 at 25 • C. The analysis was conducted in duplicate.…”

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

“…For example, oat-based beverages are characterized by their noticeable dietary fiber (3–4%) content [ 1 , 38 ], while rice-based beverages are rich in carbohydrates (ca. 9%) [ 42 ]. In contrast, beverages made from corn and spelt are valued for their sweet–sour taste and thin yet gritty–smooth consistency [ 43 ].…”

Исследование Структуры И Микробиологических Показателей Ферментированных Растительных Напитков

“…В нашем эксперименте в результате ферментации количество живых бифидобактерий и пропионовокислых бактерий во всех образцах напитков увеличилось по сравнению с их начальным количеством до 3•10 6 КОЕ/см 3 и незначительно снизилось после 7 суток хранения напитков (таблица 1), однако оставалось на уровне, характерном для пробиотических продуктов, не менее 1•10 7 КОЕ/см 3 (для бифидобактерий не менее 1•10 6 КОЕ/см3) [16,17].…”