Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

Abstract

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.

Untargeted Metabolomics of Fermented Rice Using UHPLC Q-TOF MS/MS Reveals an Abundance of Potential Antihypertensive Compounds

“…Oxidation of lipids during fermentation results in the generation volatile compounds such as aldehydes and alcohols which contribute to flavor [42]. In this study, E. faecium EBD1fermentation caused a general reduction in the fatty acid levels in the rice sample ( Figure 5).…”

Characterization of the growth of Lactobacillus plantarum in milk in dependence on temperature

“…Microorganism Lactobacillus plantarum was isolated from breast milk and identification was provided by the Food Research Institute in Bratislava, Slovakia (Liptáková et al, 2016). The isolate of Lb.…”

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

“…Modern brewing barley varieties are bred to be balanced in malting performance and to meet the required brewing specifications. The degradation of starch into fermentable sugars (amylolysis) is the primary objective of mashing (substrate production for fermentation) [116], since during the subsequent fermentation process, only low-molar-mass compounds, fermentable sugars, and low-molar-mass proteinaceous compounds are metabolized by microorganisms (e.g., LAB and yeasts) [117,118].…”

“…However, most fermented drinks, including the well-known products commonly met in the Western world, as well as those beverages of other origins which are less well studied and characterised, rely on lactic acid bacteria to mediate the fermentation process [19,121]. Lactic acid fermentation contributes towards the nutritional value, shelf life, safety status, and acceptability of a wide range of cereal-based foods [118]. Fermentation is often just one step in the process of fermented food preparation.…”