Multi‐Cereal Beverage Fermented by Lactobacillus Helveticus and Saccharomyces Cerevisiae

Abstract

A novel multi-cereal-based fermented beverage with suitable aroma, flavor, and pH fermented by lactic acid bacteria and Saccharomyces cerevisiae was developed. Twenty-seven lactobacilli strains were screened for acid production (pH and titratable acidity) in a mixture of malt, rice, and maize substrates. It was found that Lactobacillus helveticus KLDS1.9204 had the greatest acid production among 27 lactobacilli tested. The fermentation performance of L. helveticus KLDS1.9204 was also assayed and the fermentation parameters were optimized using Plackett-Burman design and steepest ascent method. L. helveticus KLDS1.9204 showed good proteolytic capability, however, the strain could not utilize starch. The optimum substrate consisted of 50% malt (25 g/100 mL), 25% rice (20 g/100 mL), and 25% maize (30 g/100 mL). The inoculum was 5% with a ratio of S. cerevisiae to L. helveticus KLDS1.9204 of 2.5:1. The optimum temperature was 37 °C and the time was 22 h. Lastly, the quality of the multi-cereal-based fermented beverage was evaluated. This beverage was light yellow, transparent, and it tasted well with a pleasant acid and a unique flavor of cereals. The beverage was rich in free amino acids and organic acids. The pH and titratable acidity of the beverage were 3.5 and 29.86 °T, respectively. The soluble solids content of the beverage was 6.5 °Brix, and the alcohol content was 0.67%.

Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd

“…In other words, those two combined fermentation strains showed the best capability to generate the aroma substances described above. This concurs with similar findings reported in previous research that multistrains fermentation provides more advantages in the promotion of flavor formation (Ai, Li, Su, & Meng, ; Kijima & Suzuki, ; Sluis, Tramper, & Wijffels, ). Significantly, the correlation loading plot also showed a close relationship between most odor volatiles, aroma attributes such as soybean‐like, sesame oil‐like, and alcohol‐like, and taste attributes such as salty and umami.…”

Screening and application of lactic acid bacteria and yeasts with L‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid

“…(2018). In a similar report, Lactobacillus helveticus KLDS1.9204 had the highest acid production among 27 LAB strains (Ai et al., 2015). Based on comprehensive acid production, alcoholic and ester‐producing properties, and antioxidant capacity, a high‐quality yeast L1‐1 strain was selected as OD 600 nm in the growth curves (Figure 4e) indicated that yeast strain L1‐1 had the better growth ability than other yeast strains.…”

Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut

“…The combination of LAB and yeasts during fermentation of non-dairy products is well documented (Santos et al, 2014;Ai et al, 2015;Freire et al, 2015;Menezes et al, 2018). It has been reported that yeasts are successfully employed as starter cultures for non-dairy beverage elaboration, producing compounds that confer sensory attributes such as satisfying aroma and flavor (Santos et al, 2014;Freire et al, 2015).…”