Lactobacillus rhamnosus GR-1 in Fermented Rice Pudding Supplemented with Short Chain Inulin, Long Chain Inulin, and Oat as a Novel Functional Food

Abstract

Lactobacillus rhamnosus GR-1 is a probiotic that has been shown to reduce the risk of urogenital problems and urinary tract infections. Rice pudding is a popular gluten-free dairy product, and could be a vehicle to deliver L. rhamnosus GR-1 to a broader population. The purpose of this study was to investigate the growth and viability of L. rhamnosus GR-1 in six fermented rice pudding samples, each one supplemented with one type of prebiotic (short-chain inulin-2% w/w, 4% w/w; long-chain inulin-2% w/w, 4% w/w) and oat-0.5% w/w, 1% w/w, along with control, over a 21-day storage period. The objective was to determine if the supplementation would have a positive effect on the microbial viability of L. rhamnosus GR-1, and to evaluate the sensory properties of the samples. All of the samples had viable levels of L. rhamnosus GR-1. Bacterial counts were at least 1 × 10 8 CFU/mL over the 21-day storage period. The probiotic rice pudding sample supplemented with 4% w/w short-chain inulin had the highest hedonic score for flavour, sweetness, texture, and overall acceptability. This study shows that the addition of short-chain inulin, long-chain inulin, and oat had no adverse supplementation effects on the viability of L. Rhamnosus GR-1. There is the potential for the production of a novel functional food.

Microbial and Sensory Analysis of Soy and Cow Milk-Based Yogurt as a Probiotic Matrix for Lactobacillus rhamnosus GR-1

“…The results of Treatments 2-4 were comparable to that of the control (Treatment 1), thereby exhibiting the incorporation of soymilk and durations of fermentation and storage did not induce a loss in bacterial viability. Previous studies also demonstrated successful inoculation of L. rhamnosus GR-1 in non-dairy matrices, such as fruit and vegetable juices and fermented rice pudding to determine their suitability as carriers of probiotics [24,25,29,30]. Mean viable microbial loads of at least 10 7 -10 9 CFU/mL were reached in all cases [24,25,29,30].…”

“…Each treatment was heated in a water bath, held at a temperature of 85-87 • C for 30 min, and cooled to 40 • C. Thereafter, 3% (w/v) plain yogurt starter culture (2% milk fat) (Astro ® Original Balkan Yogourt, Plain, No Gelatin, Parmalat Canada Inc., Toronto, ON, Canada) from Sobeys, London, ON, Canada and 4% (w/v) probiotic mother culture were inoculated in each sample under aseptic conditions and stirred well. This probiotic culture concentration has been used in previous studies [24,25]. Each treatment was distributed into eight, 30 mL beakers.…”

Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber

“…In our study, we found that there was no effect on the growth and viability of L. rhamnosus GR-1 when short chain and long chain inulin fiber was added. However, other studies have shown that the addition of inulin fiber increases cell viability in yogurt [30,37]. The work of Nikmaram et al, added inulin fiber to pomegranate juice supplemented with yogurt, and found that the survival of L. casei was increased [38].…”

“…The juices were cooled to 37 • C, subsequently 3.75% (w/v) of the stock culture containing L. rhamnosus GR-1 was added. The bacterial load was based on the percent inoculum which is the method used in other published studies [37]. The juices were covered and gently swirled to ensure the contents were well-mixed.…”

Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat

“…rhamnosus is a further species commercially exploited for the manufacture of fermented foods with healthy properties, given its high potential as a probiotic [ 45 , 46 ]. In recent years, this microorganism has been detected in a rice-based product (rice pudding) [ 47 ].…”