Cereal-based vegan desserts as container of potentially probiotic bacteria isolated from fermented plant-origin food

Abstract

The aim of this study was to assess the possibility of using selected bacterial strains (lactic acid bacteria -LAB) isolated from traditional fermented plant-origin food, to produce potentially functional (probiotic and/or synbiotic) cereal-based vegan desserts. The scope of the study included: optimization of the recipe and fermentation conditions of cereal raw materials, taking into account the an adequate concentration of the number of probiotic bacteria in the product at a minimum level of 6 log CFU g −1 ), an accepted sensory quality of the final product after the fermentation process and estimation of microbiological and sensory quality of developed products after 21 days refrigerated storage. The level of vitamin B 12 in fresh products and after refrigerated storage was also determined. The results showed that it is possible to develop safe, potentially functional cerealbased vegan desserts with an appropriate number of LAB bacteria, accepted sensory quality and content of vitamin B 12 . RESUMENEl presente estudio se propuso evaluar la posibilidad de utilizar cepas bacterianas seleccionadas (cultivos lácticos -LAB) aisladas de alimentos tradicionales fermentados de origen vegetal, para producir postres veganos potencialmente funcionales (probióticos y/o simbióticos) a base de cereales. El alcance del estudio incluyó: la optimización de la receta y de las condiciones de fermentación de las materias primas de cereales, teniendo en cuenta la concentración adecuada del número de bacterias probióticas en el producto a un nivel mínimo de 6 log UFC g −1 , el logro de una calidad sensorial aceptada del producto final después del proceso de fermentación y la estimación de la calidad microbiológica y sensorial de los productos elaborados después de 21 días de almacenamiento refrigerado. Asimismo, se determinó el nivel de vitamina B 12 en los productos frescos y tras el almacenamiento refrigerado. Los resultados dan cuenta de que es posible elaborar postres veganos a base de cereales, seguros y potencialmente funcionales, con un número adecuado de bacterias LAB, una calidad sensorial que reciba aceptación y cierto contenido de vitamina B 12 .

Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation

“…Szydłowska et al [51] report a number of lactic acid bacteria below 8.34-8.40 log 10 CFU/g after 21 days of storage in cereal-based desserts, which can therefore be considered as potentially probiotic and/or symbiotic products. However, the value of 10 million bacteria per gram relating to the milk part is also reported by Article 2 of "Décret n • 88-1203 du 30 décembre 1988" on fermented milk and yoghurt in French legislation.…”