Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Abstract

Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) with a view to developing probiotic functional beverages. Single-strain and mixed-strain fermentations were performed without any pH control. In single-strain fermentation, LA6 grew to 8.157–8.349 log cfu/mL. Titratable acidity (TA) and pH were measured between 0.513–1.360 g/L and 4.25–3.91, respectively. The explored optimum variables were fermentation time (15 h) and inoculum (6 log cfu/mL). As a result of fermentation, maltose and glucose decreased, but lactic and acetic acids increased. In mixed-strain fermentation, LGG and LA6 were able to grow to 8.247 and 8.416 log cfu/mL, respectively. The pH, TA, lactic, and acetic acids varied between 6.31–3.92, 0.329–1.501 g/L, 0–1672 mg/L, and 20–231.5 mg/L, respectively. In both fermentations, microbial growth reached the stationary phase close to a pH of 4.21–4.82 while sugars were not consumed completely. Less than 5% ethanol was detected, which indicated a non-alcoholic beverage. A combination of the two evaluated lactobacilli strains reduced fermentation time. In conclusion, a substrate made of whole grain teff flour without any supplement could be used as a substrate to produce functional probiotic beverages.

Valorization of Parmentiera aculeata juice in growth of probiotics in submerged culture and their postbiotic production: a first approach to healthy foods

“…Propionic acid has been monitoring during fermentation, which is associated to in anti-obesity properties in experiments with animals, including acetic acid. (Park et al 2020).This last compounds have been reported as a value lower (0.2315 g/L) in mixed fermentation with Lactobacillus rhamnosus GG/ Lactobacillus plantarum A6 when is fermented with whole teff at 15 h (Alemneh et al 2021). The succinic acid is associated to reduction of symptoms intestinal and (Moradi et al 2021) and presents a similar inhibitory effect sucs as acetic and propionic acids, since these present a strong inhibitory effect for control of molds and yeas growths (Lucumi-Banguero et al 2021).…”

Development of Fermented Teff-Based Probiotic Beverage and Its Process Monitoring Using Two-Dimensional Fluorescence Spectroscopy

“…Starter cultures of LPA6 (LMG 18053, BCCM, Gent, Belgium) and LCGG (LMG 18243, BCCM, Gent, Belgium) were prepared according to the method used by [9]. Strains of LPA6 and LCGG were incubated for approximately 24 h in a refrigerated incubator (BINDER GmbH, KB 115, Tuttlingen, Germany) in sterile MRS (DE MAN, ROGOSA and SHARPE) broth.…”

“…Then, with a calibrated micropipette, the prepared dilutions were spread on MRS agar plates, and put in an incubator for 24 h at 30 • C [10]. A similar procedure was followed for the cell count determination of LCGG, but incubated for 48 h. Moreover, the selective enumeration of mixed strains of LPA6 and LCGG was conducted according to the method described by ST Alemneh, SA Emire and B Hitzmann [9]. Next, 6 log cfu/mL starter co-cultures of LPA6 and LCGG were inoculated to the fermentation medium, which was prepared by mixing 7 g of whole grain teff flour with 100 mL of distilled water.…”

“…Here, in our previous work [9], the denominator 8 log cfu/mL and numerator 4 were chosen, since cell counts of LPA6 arrived at the stationary phase when their counts were determined to be about 8 log cfu/mL with approximately 4 pH. Results of the quality function were measured from 1.8 to 2.0.…”

Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application

“…The adaptability of L. plantarum to a fermentation process and its metabolic flexibility and versatility are some of the critical attributes, that makes it unique among the other LAB [63]. L. plantarum has been isolated through numerous food sources, such as cereals, meats, dairy products, vegetables, fruits and drinks [64][65][66][67][68], as well as human and mammals niches [69]. L. plantarum can adapt to various niches, probably due to its genome size (average 3.3 Mb), which is one of the largest detected within Lactobacillus genus [70].…”