Ethnic and industrial probiotic foods and beverages: efficacy and acceptance

Behera, Sudhanshu S.; Panda, Sandeep

doi:10.1016/j.cofs.2020.01.006

Cited by 58 publications

(25 citation statements)

References 56 publications

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“…This level of viable microbial count at the time of consumption can bring about beneficial modifications to the host's intestinal microbiota [5]. All in all, probiotic foods are becoming more interesting, and societal acceptance of these food products is on the rise [6]. According to the definition of the FAO/WHO 2002, probiotics are beneficial microorganisms that deliver health benefits when administered in sufficient quantities [7].…”

Section: Introductionmentioning

confidence: 99%

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Alemneh

Emire

Hitzmann

2021

Foods

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Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) with a view to developing probiotic functional beverages. Single-strain and mixed-strain fermentations were performed without any pH control. In single-strain fermentation, LA6 grew to 8.157–8.349 log cfu/mL. Titratable acidity (TA) and pH were measured between 0.513–1.360 g/L and 4.25–3.91, respectively. The explored optimum variables were fermentation time (15 h) and inoculum (6 log cfu/mL). As a result of fermentation, maltose and glucose decreased, but lactic and acetic acids increased. In mixed-strain fermentation, LGG and LA6 were able to grow to 8.247 and 8.416 log cfu/mL, respectively. The pH, TA, lactic, and acetic acids varied between 6.31–3.92, 0.329–1.501 g/L, 0–1672 mg/L, and 20–231.5 mg/L, respectively. In both fermentations, microbial growth reached the stationary phase close to a pH of 4.21–4.82 while sugars were not consumed completely. Less than 5% ethanol was detected, which indicated a non-alcoholic beverage. A combination of the two evaluated lactobacilli strains reduced fermentation time. In conclusion, a substrate made of whole grain teff flour without any supplement could be used as a substrate to produce functional probiotic beverages.

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Section: Introductionmentioning

confidence: 99%

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Alemneh

Emire

Hitzmann

2021

Foods

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“…ve süt kaynaklı olmayan (et ve et ürünleri, tahıl, meyve ve sebze bazlı ürünler vb.) probiyotik gıdalar şeklinde sınıflandırılmaktadır [31,32]. Süt ve süt ürünleri probiyotik gelişimi açısından uygun gıda matrisleri olarak bilinse de, yüksek kolesterol, alerjiye sebebiyet veren süt proteinleri ile birlikte laktoz intolerans veya vejetaryen beslenme gibi çeşitli sınırlayıcı faktörleri içermektedir.…”

Section: Probi̇yoti̇kler Ve Probi̇yoti̇k Gidalarunclassified

Probiyotiklerin Meyve ve Sebze Bazlı İçeceklerde Kullanımı

Şengün

Yahşi

2021

Akademik Gıda

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Günümüzde bilimsel ve teknolojik alanlarda meydana gelen gelişmeler sayesinde tüketicilerin gıda tercihleri besleyici, sağlıklı ve hastalıkları önlemede etkili olan fonksiyonel gıdalara yönelmiştir. Fonksiyonel gıdaların büyük kısmını süt bazlı probiyotik ürünler oluşturmaktadır. Bununla birlikte, vejetaryen, süt proteinlerine alerjisi olan ve laktoz intoleransına sahip kişilerin laktoz içermeyen, besin değeri yüksek ve kolesterol oranı düşük ürünlere yönelik talepleri artmış ve bu nedenle probiyotik gelişimini destekleyen yeni gıda matrisleri güncel araştırma konusu haline gelmiştir. Bu kapsamda meyve ve sebzeler, inülin, galaktooligosakkarit ve fruktooligosakkarit gibi probiyotik gelişimini destekleyen prebiyotiklerin yanı sıra vitamin, mineral ve fenolik bileşikler gibi sağlığa faydalı bileşenler açısından zengin olmaları sebebiyle alternatif gıda matrisleri arasında yer almaktadırlar. Probiyotik taşıyıcıları olarak meyve ve sebzelerin kullanılması ile fonksiyonel özellikleri arttırılmış daha sağlıklı ürünler elde edilebilmektedir. Farklı tekniklerle üretilen meyve ve sebze bazlı probiyotik içeceklerin geliştirilmesi amacıyla hammadde olarak sıklıkla elma, portakal, ananas, havuç ve pancar, probiyotik kültür olarak ise genellikle Lactobacillus acidophilus, L. casei, L. plantarum, L. rhamnosus, Leuconostoc mesenteroides ve Bifidobacterium lactis kullanılmaktadır. Bununla birlikte, probiyotiklerin çeşitli hammaddelerde canlılığını sürdürebilmesi; kullanılan probiyotik suş ve doz, ortamın pH değeri, antimikrobiyel bileşiklerin varlığı, kullanılan katkı maddeleri, oksijen düzeyi ve uygulanan teknolojik işlemler gibi faktörlere bağlı olarak değişebilmektedir. Probiyotik canlılığının korunması amacıyla en sık kullanılan teknikler arasında mikroenkapsülasyon, immobilizasyon ve prebiyotik kullanımı yer almaktadır. Bu çalışmada, probiyotik meyve ve sebze bazlı içeceklerin geliştirildiği güncel çalışmalar derlenmiştir.

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“…Today, consumers are increasingly looking for foods that, in addition to their basic nutritional function, can provide health benefits such as reducing the risk of chronic and degenerative diseases (Behera & Panda, 2020). The high demand for healthier foods has encouraged researchers and the meat processing industry to develop products with new characteristics to attract consumers, for example, with the use of probiotic cultures in fermented products such as sausages (Slima et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Currently, the most consumed probiotic products are yogurts and fermented milk (Behera & Panda, 2020). Although dairy products are the main vehicle for probiotics, studies have also demonstrated the feasibility of applying probiotic cultures in the preparation of fermented meat products, such as salami, representing an alternative for consumers intolerant to lactose and milk protein (Pavli et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Probiotic characterization of a commercial starter culture used in the fermentation of sausages

et al. 2021

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Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a commercial starter culture used in the fermentation of meat sausages. The starter culture tested, composed of Lactobacillus sakei, Staphylococcus xylosus, and Staphylococcus carnosus, was evaluated for resistance to antimicrobials, low pH values and bile salts; production of gas and capsules; acidification capacity; and growth after exposure to different pH values, temperatures, and curing salts. The antagonistic capacity was also assessed against Escherichia coli ATCC25922, Salmonella Enteritidis ATCC13076, Vibrio parahaemolyticus, Staphylococcus aureus ATCC43300, Enterococcus faecalis ATCC29212, and Listeria monocytogenes CERELA. The starter culture was susceptible to all tested antimicrobials and strongly inhibited pathogenic strains, with inhibition halos diameters > 30 mm. The culture was resistant to all concentrations of bile salts tested, did not produce gas or capsules, and could grow within a temperature range of 15 °C to 35 °C in saline medium containing healing salts (nitrite/nitrate). Although, the inability of the culture to withstand low pH, indicating intolerance to stomach acidity, limits its use as a live probiotic, beneficial health effects may be derived from the inactivated culture.

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Ethnic and industrial probiotic foods and beverages: efficacy and acceptance

Cited by 58 publications

References 56 publications

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Probiyotiklerin Meyve ve Sebze Bazlı İçeceklerde Kullanımı

Probiotic characterization of a commercial starter culture used in the fermentation of sausages

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