Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage

Mauro, Carolina Saori Ishii; García, Sandra

doi:10.1007/s13197-018-3545-8

Cited by 46 publications

(22 citation statements)

References 33 publications

(38 reference statements)

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“…Soybean has dominated for the past decades [ 1 , 9 ], but the portfolio of plant-based raw materials for plant-based fermented products has expanded into other legumes, nuts, seeds, pseudocereals, and cereals [ 2 ]. Soy [ 2 , 3 , 10 ], oat [ 11 ], and coconut [ 12 ] are some of the most popular substrates due to their nutritional value and/or their physicochemical properties.…”

Section: Introductionmentioning

confidence: 99%

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RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

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Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.

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Section: Introductionmentioning

confidence: 99%

“…Coconut milk contains a low carbohydrate content (5.5 g/100 g of product) that can be reduced to 1.32 g/100 g of product after fermentation [ 46 ]. Previous studies reported coconut milk as a favorable medium for probiotic bacterial growth [ 12 ] and for the preservation of cell viability after fermentation [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

View full text Add to dashboard Cite

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“…Soybean products have dominated for the past few decades [ 5 , 6 ], but the portfolio of plant-based raw materials has expanded into other legumes, nuts, seeds, pseudocereals, and cereals [ 7 ]. Soy [ 7 , 8 , 9 ], oat [ 10 ], and coconut [ 11 ] are some of the most popular substrates due to their nutritional value and/or their physicochemical properties.…”

Section: Introductionmentioning

confidence: 99%

“…Coconut milk contains a low carbohydrate content (5.5 g/100 g of product) that can be reduced to 1.32 g/100 g of product after fermentation [ 33 ]. Previous studies highlight coconut milk as a favorable medium for probiotic bacterial growth [ 11 ] and for cell viability preservation after fermentation [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Geppel

Jensen

et al. 2021

Foods

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To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus on physicochemical properties of fermented soy, oat, and coconut. L. rhamnosus was combined with different lactic acid bacteria strains and Bifidobacterium. Acidification, titratable acidity, and viability of L. rhamnosus and Bifidobacterium were evaluated. Oscillation and flow tests were performed to characterize rheological properties of fermented samples. Targeted and untargeted volatile organic compounds in fermented samples were assessed, and sensory evaluation with a trained panel was conducted. L. rhamnosus reduced fermentation time in soy, oat, and coconut. L. rhamnosus and Bifidobacterium grew in all fermented raw materials above 107 CFU/g. No significant effect on rheological behavior was observed when L. rhamnosus was present in fermented samples. Acetoin levels increased and acetaldehyde content decreased in the presence of L. rhamnosus in all three bases. Diacetyl levels increased in fermented oat and coconut samples when L. rhamnosus was combined with a starter culture containing Streptococcus thermophilus and with another starter culture containing S. thermophilus, L. bulgaricus and Bifidobacterium. In all fermented oat samples, L. rhamnosus significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of base-related attributes. In fermented coconut samples, gel firmness perception was significantly improved with L. rhamnosus. The findings suggest that L. rhamnosus can improve fermentation time and sensory perception of fermented plant-based products.

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“…Although the fermentation process of the strain DSM 17938 has been well characterized (Burgé et al 2015; Strömberg et al 2017; van Niel et al 2017; Mauro and Garcia 2019), the impact of different fermentation variables on the survival of this strain to freeze-drying and several of the subsequent gastro-intestinal tract (GIT) stress conditions (i.e. low pH and bile salts) has not been deeply explored.…”

Section: Introductionmentioning

confidence: 99%

Impact of the fermentation parameters pH and temperature on stress resilience of Lactobacillus reuteri DSM 17938

et al. 2019

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This study was undertaken to investigate the impact of culture pH (4.5–6.5) and temperature (32–37 °C) on the stress resilience of Lactobacillus reuteri DSM 17938 during freeze-drying and post freeze-drying exposure to low pH (pH 2) and bile salts. Response-surface methodology analysis revealed that freeze-drying survival rates were linearly related to pH with the highest survival rate of 80% when cells were cultured at pH 6.5 and the lowest was 40% when cells were cultured at pH 4.5. The analysis further revealed that within the chosen temperature range the culture temperature did not significantly affect the freeze-drying survival rate. However, fermentation at pH 4.5 led to better survival rates when rehydrated cells were exposed to low pH shock or bile salts. Thus, the effect of pH on freeze-drying survival was in contrast to effects on low pH and bile salts stress tolerance. The rationale behind this irreconcilability is based on the responses being dissimilar and are not tuned to each other. Culturing strain DSM 17938 at pH values higher than 5.5 could be a useful option to improve the survivability and increase viable cell numbers in the final freeze-dried product. However, the dissimilar responses for the process- and application parameters tested here suggest that an optimal compromise has to be found in order to obtain the most functional probiotic product possible.

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Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage

Cited by 46 publications

References 33 publications

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Impact of the fermentation parameters pH and temperature on stress resilience of Lactobacillus reuteri DSM 17938

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