Preliminary study for the stimulation effect of plant-based meals on pure culture Lactobacillus plantarum growth and acidification in milk fermentation

Abstract

Fermented dairy products have been recognized as the best carriers for the administration of probiotics. Because one of the potential probiotic strains, Lactobacillus plantarum, has poor proteolytic ability and weak acidifying capacity in milk fermentation, the aim of this study was to preliminarily investigate the stimulation effect of plant-based meals on L. plantarum CCFM8661 growth in milk, and subsequently develop a yogurt or yogurt drinks containing probiotic strain L. plantarum CCFM8661. Milk supplemented with different concentrations (5 to 10%, wt/wt) of oat extract and malt extract, inoculated with 2.5 × 10 7 cfu/mL of L. plantarum CCFM8661, and then incubated at 35°C. The pH value, titration acidity, and viable cell counts during 48-h fermentation at 35°C and 25-d storage at 4°C, were determined at different intervals. The results showed that the promotion effects of oat extract and malt extract on L. plantarum CCFM8661 growth rate in milk were much stronger than almond, walnut, sweet corn, peanut, and soybean meals. In addition, the stimulation effect of oat extract was associated with its concentration, and was much stronger than that of malt extract. Furthermore, viable counts and titration acidity of yogurt were gradually increased in the oat extract group, whereas viable counts were gradually decreased and titration acidity were slightly increased in the malt extract group during the 25-d storage at 4°C.

The peptides in oat and malt extracts that are preferentially absorbed by Lactobacillus plantarum and stimulates its proliferation in milk

“…However, the viable counts of L . plantarum in milk without oat and malt extracts were less than 6.0 × 10 7 CFU g −1 (Hang et al ., 2020). These results showed that L .…”

“…In our previous studies, the viable counts of L. plantarum in milk supplemented with oat and malt extracts reached 1.0 9 10 9 CFU g À1 . However, the viable counts of L. plantarum in milk without oat and malt extracts were less than 6.0 9 10 7 CFU g À1 (Hang et al, 2020). These results showed that L. plantarum could grow well in milk with the oat and malt extract, but could not use milk protein.…”

“…However, the total viable count of L . plantarum in milk with the oat extract was higher than that in milk with the malt extract at the end of fermentation and was more stable during storage (Hang et al ., 2020). However, the composition of the oat extract and malt extract is complex, and the effect of the peptides on the growth of L .…”

Analysis of the complete genome sequence of Lactobacillus delbrueckii ssp. bulgaricus with post-acidification capacity and its influence on yogurt in storage

“…Hansen strains (L. bulgaricus, Strep. thermophilus, Bifidobacterium, L. acidophilus; 5.6 × 10 6 cfu/mL) were added into milk respectively and fermented at 42°C for 5 h. The fermented milk was placed at 4°C for 12 h for ripening and stored at 4°C for 21 d. We measured pH using a pH meter, and the content of titration acidity was measured according to GB 5009.239-2016 (National Standard for Determination of Food Acidity) according to Hang et al (2020).…”

Wpływ Dodatku Błonnika I Β-Glukanu Na Przeżywalność Bakterii Probiotycznych W Mlecznych Napojach Fermentowanych

“…Z kolei w badaniu Hang i wsp. [10] określano liczbę żywych komórek bakterii Lactobacillus plantarum CCFM8661 po 48-godzinnej fermentacji w temp. 35 °C oraz po 25-dniowym przechowywaniu fermentowanego mleka z dodatkiem ekstraktu z owsa oraz ekstraktu słodowego w temperaturze 4 °C.…”