Czech J. Food Sci., 2014, 32(4):391-397 | DOI: 10.17221/553/2013-CJFS

Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foodsOriginal Paper

Monika Kocková, Ľubomír Valík

Department of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia

The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat with Lactobacillus rhamnosus GG and subsequent moulding to eliminate water from the cooked grains. The cell growth, pH and organic acid profiles were monitored during fermentation process at 37°C for 10 h followed by the storage period at 5°C for 21 days. The growth and metabolic parameters were calculated using principles of the predictive microbiology. Lb. rhamnosus GG was able to grow in all substrates during fermentation and reached the cell density of 6.68-7.58 log CFU/g, the highest growth rate having been calculated in the oat product (0.341 log CFU/g/h). After the fermentation, the lowest pH value was observed in the barley product (4.52), while after the storage in the oat-soya product (4.32). The greatest amount of lactic acid after the storage period was measured in the oat-soya product (1977.8 mg/kg). Sensory characteristics of the fermented and stored products were also monitored.

Keywords: lactose intolerance; milk allergy; predictive microbiology; Lactobacillus rhamnosus GG; fermentation

Published: August 31, 2014  Show citation