Starter culture growth dynamics and sensory properties of fermented oat drink

Kütt, Mary-Liis; Orgusaar, Kaisa; Stulova, Irina; Priidik, Reimo; Pismennõi, Dmitri; Vaikma, Helen; Kallastu, Aili; Zhogoleva, Aleksandra; Morell, Indrek; Kriščiunaite, Tiina

doi:10.1016/j.heliyon.2023.e15627

Cited by 11 publications

(7 citation statements)

References 40 publications

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“…Non-fermented oat beverages contain the highest levels of aldehydes, including valeraldehyde, hexanal, heptanal, octanal, nonanal, decanal, and benzaldehyde, which contribute sweetness and green notes to the beverage in terms of both odor and taste (Kütt et al, 2023) (Figure 4e). After fermentation, levels of hexanal, n-octanal, and nonanal were significantly lower (p < .05).…”

Section: Analysis Of Vfcsmentioning

confidence: 99%

“…Hexanal, in particular, is considered the most important volatile in nonheat-treated oats, resulting from the oxidation of linoleic acid and serving as the main volatile component in putrid oatmeal (McGorrin, 2019). Nonanal (fatty, citrusy odor) is a product of oleic acid degradation derived from fresh, untreated oat kernels, which was present in trace amounts in fermented samples but abundant in nonfermented samples (Kütt et al, 2023). Aldehydes are generally short-lived components in oat beverages as they are rapidly reduced to alcohols or oxidized to acids.…”

Section: Analysis Of Vfcsmentioning

confidence: 99%

“…Additionally, fermentation can also improve the appearance of plantbased dairy alternatives. The effect on phenolics due to the production of organic acids and the lowering of pH has been shown to mitigate the color of fermented products compared to unfermented oat beverages (Kütt et al, 2023). At present, there is a lack of research on the growth kinetics, as well as the formation of flavor and aroma in fermented oat beverages.…”

Section: Introductionmentioning

confidence: 99%

“…Lactic acid bacteria (LAB) are a group of bacteria that metabolize carbohydrates to produce lactic acid and have a highly convoluted peptidase system, which commonly plays a positive role in fermenting plant-based dairy alternatives (Kütt et al, 2023;Pourmohammadi & Abedi, 2021). Several studies have reported that LAB fermentation remarkably altered metabolite profiles, such as organic acids, FAAs, and other flavor metabolites (Elahe et al, 2021;Ricci et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage

Cheng,

Yu,

Xia

et al. 2024

Cereal Chem

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Background and ObjectivesProbiotic fermentation may contribute to enhancing the flavor and nutrients of grain beverages. The aim of this study was to investigate the effect of Lactococcus lactis (L. lactis CICC 23610) fermentation on the physicochemical properties, flavor formation, and metabolomics of oat beverages.FindingsResults showed that L. lactis CICC 23610 grew rapidly in oat substrate and brought a surge in acidity, apparent viscosity, and β‐glucan content. The final amount of lactic acid, sweet amino acids, and umami amino acids metabolites was also increased. Meanwhile, 15 volatile flavor components (VFCs) were identified as key aroma compounds in fermented oat beverages. The levels of 2,3‐butanedione, propionic acid, hexanoic acid, and heptanone rose, giving the beverage a tart, creamy, and sweet flavor, and the undesirable odors of hexanal, n‐octanal, nonanal, and 2‐pentylfuran were reduced. In addition, significant differences in metabolites based on untargeted metabolomics analyses of oat beverages before and after fermentation were mainly focused on organic acids, fatty acids, and short peptides. The sensory analysis showed that the overall acceptability of fermented oat beverages was significantly improved.ConclusionsIt could be concluded that the effects of free amino acids (FAAs), organic acids, and VFCs on flavor were mainly reflected in three indicators of odor, acidity, and umami.Significance and NoveltyThe encouraging results confirmed that probiotic fermentation is a promising method to enhance the overall quality of oat beverages, providing valuable insights into future industrial upgrades of grain beverages.

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Section: Analysis Of Vfcsmentioning

confidence: 99%

Section: Analysis Of Vfcsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage

Cheng,

Yu,

Xia

et al. 2024

Cereal Chem

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“…It is possible to give examples of regionally fermented grain-based dishes like Mawè and Ogi [405]. Utilizing Streptococcus thermophilus during fermentation enhances texture and flavor while also increasing volatile chemicals (diacetyl and acetoin) [406]. The fermentation process decreases the moisture and carbohydrate contents while increasing the total protein and ash contents in corn beverages fermented with Lactobacillus bulgaricus and Streptococcus thermophilus [407].…”

Section: Fermented Cerealsmentioning

confidence: 99%

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

Deveci,

Çelik,

Ağagündüz

et al. 2023

Fermentation

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Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria and bioactive peptides involved in this process, revealing linkages that may have impacts on human health. By identifying the bacteria and bioactive peptides involved in this process, studies on fermented foods suggest relationships that may have impressions on human health. Fermented foods have been associated with obesity, cardiovascular disease, and type 2 diabetes. In this article, fermented dairy products, vegetables and fruits, legumes, meats, and grains are included. Two elements in particular are emphasized when discussing the fermentation of all of these foods: bioactive chemicals generated during fermentation and microorganisms involved during fermentation. Organic acids, bioactive peptides, conjugated linoleic acid, biogenic amines, isoflavones, phytoestrogens, and nattokinase are a few of the bioactive compounds included in this review. Also, certain bacteria such as Lactobacillus, Bifidobacterium, Streptococcus, and Bacillus species, which are utilized in the fermentation process are mentioned. The effects of both substances including anti-fungal and antioxidant properties; the modulation of intestinal microbiota; anti-inflammatory, antidiabetes, anti-obesity, anticancer, and antihypertension properties; and the protection of cognitive function are explained in this review.

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Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage

Yu,

Qian,

et al. 2024

Food Bioscience

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Starter culture growth dynamics and sensory properties of fermented oat drink

Cited by 11 publications

References 40 publications

The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage

The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage

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