Prospects for the use of probiotic microorganisms in the production of fermented buckwheat-based products

Abstract

Relevance. The market segment for products based on plant-based ingredients continues to gain momentum. Protecting health and reducing the environmental burden are the most important driving forces for consumers to buy plant-based products. About 1% of the world’s population suffers from diagnosed celiac disease. Around 13% of the population exhibits symptoms of non-celiac gluten sensitivity. Thus, the production of gluten-free food products, including fermented ones, is becoming increasingly important.Methods. The technological parameters for producing buckwheat dispersion and its quality indicators were assessed. The analysis of the process of acid accumulation during fermentation by microorganisms Lactobacillus, Bifidobacterium, Propionibacterium, and Streptococcus was carried out. Data on the dynamics of microbial biomass accumulation during fermentation were obtained, and the influence of selected starter cultures on the antioxidant properties of fermented dispersions during storage was studied. The impact of chosen strains on organoleptic characteristics was determined, and the dependence of the viscosity of fermented samples on the shear rate was studied.Results. Buckwheat dispersion is a suitable medium for the production of fermented drinks. The duration of fermentation ranged from 5 to 9 hours. The most intense acid accumulation process is observed when S. thermophilus is used for 5 hours. The maximum increase in biomass is achieved with L. bulgaricus, L. acidophilus AT-41, and B. bifidum. Probiotic microorganisms provide stable levels of antioxidant activity during storage. The samples fermented with S. thermophilus, B. bifidum, P. shermanii KM-186, and L. bulgaricus were the most viscous. The most outstanding organoleptic preference was given to samples with L. acidophilus 57S, S. thermophilus, and L. bulgaricus.