Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

Abstract

Probiotic strains contribute to the functionality of foods during fermentation. In this present work, cereal‐mix was fermented with probiotic Pichia kudriavzevii OG32. Selected fermentation parameters and functional properties of the product were determined. The growth of Pichia kudriavzevii OG32 was supported by the cereal‐mix containing 1% salt and 0.2% red chili powder to counts of between 7.46 and 8.22 Log10 cfu/mL within 24 h. Pichia kudriavzevii OG32 increased the viscosity of cereal‐mix with the highest inoculum size (1.84x105cfu/ml) giving the highest viscosity of 1793.6 mPa.S. An inoculum size of 1.98 × 104 cfu/mL gave the most acceptable product based on the sensory evaluation by the panelist. Forty volatile compounds were identified in the fermented product, while acids (32.21%) and esters (32.37%) accounted for the largest proportions. The cereal‐based fermented product scavenged DPPH from 200 μmol/L methanolic solution by 55.71%. Probiotic yeast improved the sensory and some functional properties of cereal‐based substrate during fermentation. This is one of the first reports on the volatile composition of cereal‐based functional food produced with probiotic yeast.

Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet

“…The food was prepared every other day using activated Pichia kudriavzevii OG32 as described by Ogunremi et al (2015).…”

“…In an earlier study by Ogunremi, Agrawal, and Sanni (2015), we suggested the suitability of cereal-based matrix as carrier for a probiotic yeast strain. Therefore, the objective of this present study was to investigate the effects of cereals-mix fermented with probiotic Pichia kudriavzevii OG32 on the levels of plasma antioxidant markers in rats fed a high cholesterol diet and the levels of lipids in their serum and liver.…”

Prevention of DNA damage and anticarcinogenic activity of Activia^® in a preclinical model

“…Besides prebiotics and probiotics (Cui et al, 2013), the symbiotic relationship between immune cells and gut microbiota (Yamamoto and Matsumoto, 2016) in the prevention of this disease also needs to be highlighted. Foods with the above mentioned benefits are directly associated with the prevention of diseases or are able to beneficially contribute to the individual's health, being called functional foods (Oliveira et al, 2006(Oliveira et al, , 2007Ogunremi et al, 2015). Among commercialized probiotic products, we can refer to the industrialized product Activia ® (Danone), which is consumed worldwide.…”

Conversion of Canola Meal into a High‐Protein Feed Additive via Solid‐State Fungal Incubation Process

“…T.reesei [12], F. venenatum [13], and Mucor circinelloides [14] are listed generally recognized as safe (GRAS) strains, while enzymes and pullulan from A. pullulans are GRAS products [15,16]. The yeast Pichia kudriavzevii was also included due to its potential probiotic effects [17]. Since the cold press and hexane extraction are the two commercialized methods of oil extraction, meals from both processes were evaluated.…”