Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods

Kocková, Monika; Valı́k, Lubomı́r

doi:10.17221/553/2013-cjfs

Cited by 24 publications

(16 citation statements)

References 13 publications

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“…Intensity of the total aroma ranged from 1.6 to 2.9 in single fermentation products representing moderate to strong intensity. Kocková and Valík () in their study reported a decrease of total aroma over the period of 21 days in a salted buckwheat product fermented by Lb . rhamnosus GG.…”

Section: Resultsmentioning

confidence: 96%

“…The addition of buckwheat flour and oat bran improved the counts of probiotic bacteria when compared with the control ( P < 0.05). Additionally, several workers have indicated that buckwheat represents a good substrate for the growth and survival of probiotic bacteria, even in water‐based ones (Kocková & Valík, ; Liptáková, Petruláková, Pelikánová, Valík, & Krištúfková, ; Matejčeková, Liptáková, & Valík, ; Pelikánová, Liptáková, & Valík, ).…”

Section: Introductionmentioning

confidence: 99%

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Application of Lactobacillus plantarum in Functional Products Based on Fermented Buckwheat

Matejčeková

Soltészová

Ačai

et al. 2018

Journal of Food Science

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In this work, 12 plant-based potential probiotic mashes were produced by fermenting buckwheat with lactic acid cocci of the Fresco DVS 1010 culture and the human-derived isolate Lactobacillus plantarum HM1. The effect of single and coculture fermentation was studied at 30 and 37 ± 0.5 °C for 8 hr (5% CO ), followed by a storage period of 21 days (6 ± 0.5 °C). Although milk is the typical growth medium for lactic acid bacteria (LAB), presumably viable counts of Fresco reached levels of 10 to 10 CFU/mL (specific growth rates ranging from 1.07 to 1.40 hr ) with higher counts in coculture fermentation (13%) that differed statistically significantly (P < 0.05). After storage, 194 to 4700 mg/kg lactic acid was found in the mashes, with significantly higher contents after cocultivation (11% to 96%). Based on the overall acceptance of the designed products, milk-based mashes right after the fermentation were evaluated as the most satisfactory (3.3 to 3.6). Those after the storage period (21 days) exhibited an attractive sensory acceptability (2.2 to 3.2).

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Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Application of Lactobacillus plantarum in Functional Products Based on Fermented Buckwheat

Matejčeková

Soltészová

Ačai

et al. 2018

Journal of Food Science

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“…Table 4. Overview of traditional fermented products and beverages [7,135]. As an example, the growth of Fresco DVS 1010 culture at 37 °C and the survival of probiotic strain Lb.…”

Section: Fermented Cereal and Pseudocereal Food And Beveragesmentioning

confidence: 99%

“…The overall acceptability was evaluated from 2.80 to 3.30 (four-point scale) that indicated pleasant acceptance except caramel water mash (2.56). Kocková and Valík [135] noted negative effect of a 21-day storage period on overall acceptability buckwheat product with salt fermented by probiotic strain Lb. rhamnosus GG from values 3.31 to 2.44.…”

Section: Microorganismmentioning

confidence: 99%

Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

Liptáková¹,

Matejčeková²,

Valı́k³

2017

Fermentation Processes

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The usage of lactic acid bacteria (LAB) in food as starters in fermentation technologies has a long tradition. Although the theorized idea of host-friendly bacteria found in yoghurt has been formulated only over a century ago, both groups are widely used nowadays. Lactic acid bacteria alone or with special adjunct probiotic strains are inevitable for the preparation of various specific fermented and probiotic foods. Moreover, because of their growth and metabolism, the final products are preserved for a certain time. Growth dynamics of probiotic LAB and Fresco DVS 1010 in milk-and water-based maize mashes with sucrose or flavours (chocolate, caramel and vanilla) were evaluated in this study. Although milk is typical growth medium for the LAB growth, observed strains showed sufficient growth in each of prepared mashes as well as they were able to maintain their content above 10 6 CFU ml-1 during storage period (6°C/21 d). Designed flavoured mashes were acceptable from the microbiological point of view, but according to the sensory evaluation they were provided with an attractive overall acceptability and are adequate alternative for celiac patients, people suffering from milk protein allergies or lactose intolerance.

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“…The negative effect of storage on overall acceptability of fermented amaranth mashes was noted. Kocková and Valík (2014) also noted negative effect of 21 days storage period on overall acceptability buckwheat product with salt fermented by Lb. rhamnosus GG from value 3.31 to 2.44.…”

Section: Resultsmentioning

confidence: 86%

Fermentation of milk- and water-based amaranth mashes

Matejčeková

Liptáková

Valı́k

2015

Acta Chimica Slovaca

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Growth dynamics of lactic acid bacteria (LAB) of the culture Fresco DVS 1010 and Lactobacillus rhamnosus GG in milk- and water-based amaranth mashes with sucrose or flavouring compounds (chocolate, caramel) were evaluated in this study. After fermentation that was performed at 37 ± 1 ℃ for 8 h in CO2incubator (5 %) the products were kept at 6 ± 1 ℃ for 2 weeks. The content of proteins, lipids, reducing sugars, and starch of used amaranth flours was determined before and after expiry date, to evaluate the differences in main nutritional components. The results showed that all amaranth substrates were suitable for fermentation as the LAB levels from 108to 109CFU · ml-1were reached and the levels higher than 106CFU · ml-1remained during cold storage. The presence of milk compared to water had no significant impact on the growth rates of LAB under study. Sensory value of flavoured amaranth mashes after the 8 h fermentation, and after 7 and 14 days of refrigerated storage was part this study as well. The best sensory acceptance according to the final evaluation of overall acceptability was evaluated in case of milk amaranth chocolate mash after 7 days of storage.

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Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods

Cited by 24 publications

References 13 publications

Application of Lactobacillus plantarum in Functional Products Based on Fermented Buckwheat

Application of Lactobacillus plantarum in Functional Products Based on Fermented Buckwheat

Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

Fermentation of milk- and water-based amaranth mashes

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