Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks

Abstract

This study aimed at determining the survivability of probiotic bacteria cultures in model non-dairy beverages subjected or not to the fermentation and storage processes, representing milk substitutes. The experimental material included milks produced from desiccated coconut and non-dehulled seeds of hemp (Cannabis sativa L.). The plant milks were subjected to chemical and microbiological evaluation immediately after preparation as well as on day 7, 14, and 21 of their cold storage. Study results proved that the produced and modified plant non-dairy beverages could be the matrix for probiotic bacteria. The fermentation process contributed to increased survivability of Lactobacillus casei subsp. rhamnosus in both coconut and hemp milk. During 21-day storage of inoculated milk substitutes, the best survivability of Lactobacillus casei was determined in the fermented coconut milk. On day 21 of cold storage, the number of viable Lactobacillus casei cells in the fermented coconut and hemp milks ensured meeting the therapeutic criterion. Due to their nutritional composition and cell count of bacteria having a beneficial effect on the human body, the analyzed groceries—offering an alternative to milk—represent a category of novel food products and their manufacture will contribute to the sustainable development of food production and to food security assurance.

Biochemical and economical effect of application biostimulants containing seaweed extracts and amino acids as an element of agroecological management of bean cultivation

“…For the reported data the standard deviation value (SD) was determined. The statistical analysis was performed using Statistica 13.3 software (TIBCO Software Inc., USA) 93 .…”

Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

“…A wide variety of plant-based substrates (i.e., bases) with different compositions are currently being studied [ 1 , 8 ] with the goal of mimicking the functionality of dairy milk. Soybean has dominated for the past decades [ 1 , 9 ], but the portfolio of plant-based raw materials for plant-based fermented products has expanded into other legumes, nuts, seeds, pseudocereals, and cereals [ 2 ]. Soy [ 2 , 3 , 10 ], oat [ 11 ], and coconut [ 12 ] are some of the most popular substrates due to their nutritional value and/or their physicochemical properties.…”

“…Coconut milk contains a low carbohydrate content (5.5 g/100 g of product) that can be reduced to 1.32 g/100 g of product after fermentation [ 46 ]. Previous studies reported coconut milk as a favorable medium for probiotic bacterial growth [ 12 ] and for the preservation of cell viability after fermentation [ 9 ].…”

“…Lactose, galactose, glucose were remarked as the most efficient carbon sources for EPS production with L. rhamnosus [ 59 ]. This strain has also been used in studies that involve the fermentation of different legumes [ 53 ], cereals [ 54 ], coconut, and hemp [ 9 ]. All of the studies reported its ability to grow and lower the pH of the media and no negative effects on its viability or on the sensory properties of the final products.…”

Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

“…In this context, it is crucial to understand the effect that starter cultures have on plant matrices. Soybean products have dominated for the past few decades [ 5 , 6 ], but the portfolio of plant-based raw materials has expanded into other legumes, nuts, seeds, pseudocereals, and cereals [ 7 ]. Soy [ 7 , 8 , 9 ], oat [ 10 ], and coconut [ 11 ] are some of the most popular substrates due to their nutritional value and/or their physicochemical properties.…”