Development of Finger Millet Based Probiotic Beverage Using  Lactobacillus casei431®

Fasreen, M. M. F.; Perera, O. D. A. N.; Weerahewa, H.L.D.

doi:10.4038/ouslj.v12i1.7384

Cited by 14 publications

(7 citation statements)

References 8 publications

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“…Compared to respective controls, both beverages exhibited high protein and fat content at the end of fermentation; this may be due to the synthesis of metabolites by probiotic starter cultures. Finger millet based beverage containing L. plantarum MF405176.1 as the starter was detected with more proteins (2.50 ± 0.06/ 100 ml) compared to previously reported finger millet based fermented beverage containing commercial probiotic strain Lactobacillus casei 431 that is 1.80 ± 0.03/100 ml [19]. Further, the products were free from yeast and mould, Coliform and E. coli contaminations (Table 1).…”

Section: Quality Of the Probiotic Beveragesmentioning

confidence: 68%

“…Among fruits, banana (Musa species) being the 4 th largest food crop of the world is abundantly cultivated in tropical and subtropical regions globally [16] and one fifth of the harvest is underutilized [17]. Both finger millet and banana are rich in resistant starch and dietary fiber [18,19] therefore appropriate as substrates for fermentation by probiotic bacteria. Presence of phenolic compounds in these two crops can attributed to the development of colour, oxidative stability, flavor and texture [20] of fermented food.…”

Section: Introductionmentioning

confidence: 99%

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Development of Probiotic Beverages Using Fingermillet [Eleusinecoracana (L.) Gaertn.] and Banana [Musa spp.] as Prebiotic Substrates

Divisekera

Samarasekera

Hettiarachchi

et al. 2021

APRJ

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Aims: Development of probiotic beverages using previously isolated probiotic strains; Lactobacillus plantarum MF405176.1 and Lactobacillus curieae MF405178.1 in finger millet and banana flour substrates, respectively and monitor the microbiological, physicochemical and sensory properties of formulated probiotic beverages. Place and Duration of Study: Food Technology Section, Industrial Technology Institute, Colombo, Sri Lanka. Between November 2017 to April 2018. Methodology: Moisture content reduced (9 < 10%) finger millet (ravivar.)and banana (ambulnadee var.) flour were weighted seperately (25 g each), suspended in individual containers consisting of 100 ml potable water (n=6) and homogenised to obtain slurries. The slurries were sterilized (121 ± 1oC for 15 min) and cooled (35 ± 1oC) prior to inoculation of starter cultures. Previously isolated, freeze dried probiotic strains; L. plantarum MF405176.1 and L.curieae MF405178.1 were inoculated in to finger millet and banana slurries, respectively at probiotic cell concentration of 1010 CFU/ml. Slurries were allowed to ferment (37 ± 1°C) until the pH reaches < 3.5. Throughout fermentation,pH was monitored hourly, while probiotic cell viability was measured at every 4h. Final products were evaluated for viable probiotic cell count, chemical composition (protein, fat and ash content), physical properties (pH, moisture, total soluble solids and titrable acidity), microbiological quality (aerobic plate count, Yeasts and Mould count, Coliform and Escherichia coli), shelf-life (for 5 weeks at 4 ± 1°C) and Sensory properties (color, odor, appearance, texture and overall acceptability using 9 point hedonic scale). Results: Gradual increment of probiotic cell count with fermentation time was observed in both beverages. Compared to their respective controls, significant difference (P = .05) in physical properties (total soluble solids, titrable acidity and pH) and significant increment (P = .05) in chemical properties (fat and protein content) was observed in both beverages. Finger millet based probiotic beverage containing L. plantarum MF405176.1 exhibited better physical, chemical properties and higher acceptability. Further it demonstrated better shelf life compared to banana based beverage containing L. curieae MF405178.1. Both products could sustain the viability of probiotic starter cultures up to 109 CFU/mleven at the end of 5th week of shelf life period thus demonstrated the compatibility of finger millet and banana flour as ideal prebiotic substrates for development of probiotic food. Conclusion: Study highlighted the prebiotic potentiality of finger millet and banana flour for the development of dairy free probiotic food. It confirms the behavior of new probiotic strains L. plantarum MF405176.1 and L.curieaeMF405178.1 as starters in lactic acid fermentation.

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Section: Quality Of the Probiotic Beveragesmentioning

confidence: 68%

Section: Introductionmentioning

confidence: 99%

Development of Probiotic Beverages Using Fingermillet [Eleusinecoracana (L.) Gaertn.] and Banana [Musa spp.] as Prebiotic Substrates

Divisekera

Samarasekera

Hettiarachchi

et al. 2021

APRJ

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“…Stefano et al (2017) obtained a similar microbial growth trend for the water‐based (8% pearl millet flour and 8% sucrose substrate) probiotic product. Fasreen et al (2017) showed that the beverage produced from WFM has 7 weeks of shelf life under 5°C; at the end of 7 weeks, it reaches the pH 5.05, TSS 6.5 °Brix, total sugars 3.87%, and viable cells of Lacticaseibacillus casei 7 log (cfu/ml).…”

Section: Resultsmentioning

confidence: 99%

“…If the product contains the probiotic organism in 10 6 log (cfu/ml), it can provide maximum health benefits. To represent the product as functional food, it should contain 10 8 log (cfu/ml) of the organism in the viable form (Fasreen et al, 2017). Many researchers utilized minor millets (like pearl millet, FM, etc.…”

mentioning

confidence: 99%

Development of white finger millet probiotic beverage using Lactocaseibacillus rhamnosus (LGG): Process optimization and study of physicochemical and nutritional properties

Buvaneswaran

Sunil

et al. 2022

J Food Process Engineering

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White finger millet (WFM) is a repository of vital nutrients and minerals. This study aims to develop the white finger probiotic beverage, optimize the ingredients level for the formulation, and study the physiochemical and nutritional properties of the formulated vegan WFM probiotic beverage (WFMPB). The optimum condition for the development of WFMPB was obtained by Box–Behnken design. The independent variable like WFM flour (10–14% w/v), microbial inoculum (1–5% v/v), and sugar (5–15% w/v), and their impact on the response variables like total solid content (TSS), pH, microbial count, and viscosity were studied for optimization. Increment in the amounts of WFM flour and inoculum levels had a significant impact on the microbial load and pH. However, sugar levels affected viscosity and TSS. The combination of 14% WFM, 1% microbial inoculum, and 5% sugar showed maximum desirability of 0.975, with the highest sensory score (8.34), TSS of 15.4 °Brix, pH of 4.33, the microbial load of 9.45 log (cfu/ml) and viscosity of 43.32 cP. WFMPB consists of 11.91% carbohydrates, 1.46% protein, 0.89% fat, and 0.632% crude fiber. The rheological studies showed that WFMPB is a shear‐thinning fluid (n ˂ 0.1). The study revealed that WFM is the better carrier matrix for the LGG growth and can be an alternative for the strict vegan and lactose‐intolerant consumers.

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“…It contributes to the reduction of antinutrients by the degradation and conversion of the antinutrients into smaller units using mobilized enzymatic activity during the fermentation and intensifies human intestinal health. − Different Lactobacillus species such as L. acidophilus , L. fermentum , L. paracasei , L. plantarum , and L. casei have been explored for the development of various fermented plant-based milk. The lactobacillus strains used are nontoxic, nonpathogenic, and have high adherence to the intestinal mucosa. − Hence, it could be used for the probiotic fermentation of finger millet products. The previously reported work was focused on the development of probiotic finger millet milk using Lactobacillus casei and Lactobacillus rhamnosus with different process protocols.…”

Section: Introductionmentioning

confidence: 99%

Effect of Fermentation with Probiotic Lactiplantibacillus plantarum (MCC 2974) on Quality Characteristics and In Vitro Digestibility of Finger Millet Milk

Yadav,

Mishra,

Pradhan

2023

ACS Food Sci. Technol.

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Probiotic health foods now have a growing demand and acceptability. Finger millets, an underutilized crop rich in nutrients and phytochemicals, could be explored to develop a probiotic food. The present work is focused on developing probiotic milk from finger millet. The effects of Lactiplantibacillus plantarum MCC 2974 on the process, stability, and quality parameters of finger millet milk were investigated. Acidity, phenolic content, antioxidant activity, and viscosity increased, while pH decreased. The Fourier transform infrared (FT-IR) study confirmed the reduction of antinutrients due to fermentation. The confocal laser scanning microscopy (CLSM) study of the product confirmed the survival of probiotics in the fermented finger millet milk. The bacteria survived in vitro digestion suggesting enough health benefits. A storage study suggested that the developed probiotic product could be stored for 42 days with a sufficient cell load at 4 °C. The study explored the finger millet milk matrix for probiotic growth and survivability. The results are promising as a functional health food and could be scaled up for the industry.

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Development of Finger Millet Based Probiotic Beverage Using Lactobacillus casei431®

Cited by 14 publications

References 8 publications

Development of Probiotic Beverages Using Fingermillet [Eleusinecoracana (L.) Gaertn.] and Banana [Musa spp.] as Prebiotic Substrates

Development of Probiotic Beverages Using Fingermillet [Eleusinecoracana (L.) Gaertn.] and Banana [Musa spp.] as Prebiotic Substrates

Development of white finger millet probiotic beverage using Lactocaseibacillus rhamnosus (LGG): Process optimization and study of physicochemical and nutritional properties

Effect of Fermentation with Probiotic Lactiplantibacillus plantarum (MCC 2974) on Quality Characteristics and In Vitro Digestibility of Finger Millet Milk

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