Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion

Abstract

Probiotics improve consumers' health and additionally may positively influence the microbiological and organoleptic quality of food. In the study, legume sprouts were inoculated with Lactobacilllus plantarum 299V to produce a new functional product ensuring the growth and survival of the probiotic and high microbiological quality of the final product. Legume sprouts, which are an excellent source of nutrients, were proposed as alternative carriers for the probiotic. The key factors influencing the production of probiotic-rich sprouts include the temperature (25°C) of sprouting and methods of inoculation (soaking seeds in a suspension of probiotics). Compared to the control sprouts, the sprouts enriched with the probiotic were characterized by lower mesophilic bacterial counts. In the case of fresh and stored probiotic-rich sprouts, lactic acid bacteria (LAB) accounted for a majority of total microorganisms. The Lb. plantarum population was also stable during the cold storage. The high count of LAB observed in the digest confirmed the fact that the studied sprouts are effective carriers for probiotics and ensure their survival in the harmful conditions of the digestive tract in an in vitro model. Enrichment of legume sprouts with probiotics is a successful attempt and yields products for a new branch of functional foods.

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

“…Lactobacillus plantarum, Torulaspora delbrueckii, Lactobacillus acidophilus 10 7 cfu/mL [92] Fermented oat flour Streptococcus thermophilus TH-4, Lactobacillus acidophilus LA-5 10 6 cfu/g [93] Fermented oat flour beverage Lactobacillus plantarum 10 14 cfu/mL [94] Legume sprouts Lactobacilllus plantarum 299V 10 9 cfu/mL [95] maize-based substrate…”

“…The authors of [110] have also developed a novel multi-cereal-based fermented beverage using Lactobacillus helveticus KLDS1.9204. Study [95] inoculated legume sprouts with Lactobacilllus plantarum 299v in order to develop a new functional food. The sprouts that have been enriched with the probiotic culture, a lower mesophilic bacteria flora (especially lactic acid bacteria) was observed compared to the control sprouts (without probiotic).…”

Storage stability of freeze-dried Lactobacillus plantarum S20 starter culture as affected by various formulations of drying medium, and its fermentation characteristics in mung bean (Vigna radiata L.) slurry was studied by Sulabo et al.

“…L. plantarum has been found to dominate early stages of a 4-stage of fermentation of mung bean as a base material for lu-doh-huang (Taiwanese herbal medicine) (Chao et al, 2013). In addition, a number of studies have documented the use of L. plantarum as a starter culture for mung bean-based fermentations (Wu et al, 2015;Landete et al, 2015;Gan et al, 2017;Świeca et al, 2018). Current work showed that the use of freezedried L. plantarum S20 starter was able to rapidly decrease pH of fermenting mung bean below pH 4.0 corresponding to maximum population of 9.3 log after 8 hrs.…”

Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts

“…The sprouts were cultivated as described previously Swieca et al (2018). The control (C) and probiotic-rich sprouts (LP) were produced by soaking the seeds in water or L. plantarum 299v water suspension (8.00 log 10 CFU/g of seeds) respectively.…”

“…Moreover, the Lb. plantarum population in this matrix was stable during the cold storage and successfully survived in the harmful conditions of the digestive tract in an in vitro model (Swieca et al ., ). Bacterial and fungal cell walls and/or the enzymes and lipids produced by the microorganisms can act as biotic elicitors (Matkowski, ); thus, it may be supposed that a probiotic or its metabolites can change plant metabolism, thereby modifying the consumer quality of resultant sprout‐based preparations.…”