The viability of yogurt bacteria in selected plant beverages

Zaręba, D.; Ziarno, M.

doi:10.22630/zppnr.2017.591.46

Cited by 9 publications

(19 citation statements)

References 9 publications

(20 reference statements)

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“…Our previous experiments [ 12 ] proved that nonfermented or fermented plant beverages (soy, rice, and coconut-based) can be carriers of live lactic acid bacteria. However, the chemical composition and acidity of beverages can significantly affect the viability of bacterial cells and maintenance of the required minimum population of bacteria [ 13 , 14 ].…”

Section: Resultsmentioning

confidence: 99%

“…Our previous experiments [ 9 ] proved that the population of starter bacteria cells and probiotics in fermented beverages based on germinated beans was at the required level, i.e., at least 7 log 10 CFU/mL and at least 6 log 10 CFU/mL, respectively. The bacterial strains should therefore be properly selected in terms of specificity of the plant beverages due to the varying survival of lactobacilli [ 12 ]. The good viability of bacterial cells can be explained by the presence of oligosaccharides in bean-based beverages, which can be a carbon source for bacterial cells during fermentation [ 9 ].…”

Section: Resultsmentioning

confidence: 99%

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Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk

et al. 2020

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Biological processes of legumes may change their nutritional value of lipids, but there is no research on the fatty acid profile and their position distribution in fermented beverages obtained from germinated bean seeds. The present study aimed to determine the effect of fermentation by Lactobacillus strains on the fatty acid profile and their positional distribution in triacylglycerols of beverage obtained from germinated bean “Piękny Jaś Karłowy” (Phaseolus vulgaris) fermented by Lactobacillus strains. The population of lactobacilli (the pour plate method), pH, the fatty acid profile (gas chromatograph with a flame ionization detector), and the positional distribution of fatty acids in triacylglycerols (GC-FID) were determined before and after the fermentation of received beverages. The fermentation of beverages did not change the lactobacilli population (over 7 log10 CFU/g), but changed pH (to 4.7–3.7 or 5.8–5.6), fatty acid profile, and the positional distribution of fatty acids were observed. The fermentation process contributed to an increase in the share of palmitic, stearic, and oleic acids in the fatty acid profile compared to that in raw bean seeds. The fermentation processes changed the share of individual acids in positions sn–1 and sn–3 depending on Lactobacillus strain used. Compared to non-fermented beverages, in most fermented beverages, a lower share of palmitic and stearic acids, as well as a higher share of oleic acid in the sn–2 were observed.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk

et al. 2020

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“…Sady et al, (2007) also observed that the highest acidity of analyzed yogurt was observed in the first 14 days of production. A slight decrease in the pH value of the yogurt during refrigerated storage conditions is a well-known effect in many beverages fermented by lactic acid bacteria (Zaręba and Ziarno, 2017). These changes should be explained by the biochemical activity of still living cells of lactic bacteria.…”

Section: Ph Changes Of Yogurt During Storagementioning

confidence: 98%

Chia seed oil as an additive to yogurt

et al. 2019

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The aim of this study was to evaluate the effect of a 2% chia seed oil addition to natural yogurt on its quality and to determine whether chia seed oil can be used as an additive in fermented milk products. The dominant species of microorganisms found in yogurt was Lb. delbruecki subsp. bulgaricus. The number in natural yogurt varied from 6.2 to 6.3·106 CFU·g-1 and in enriched yogurt between 6.1 and 6.3·106 CFU·g-1. Chia seed oil contained 4.5 g of sterol per 100 g of oil. The addition of 2% chia seed oil to natural yogurt resulted in a high content of phytosterol in yogurt. Natural yogurt contained 1.2 g of cholesterol in 100 g of the fat fraction of yogurt. Enriched yogurt contained 2 g of phytosterols. The addition of 2% chia seed oil to natural yogurt resulted in higher amounts of unsaturated fatty acids, especially linoleic and α-linolenic acid.

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“…With the results achieved, it was possible to conclude that not only fermented beverages, but also non-fermented ones are able to supply and transport lactic acid bacteria and also other microorganisms, even without the fermentation process and subjecting the products to storage under refrigeration. Thus indicating that a yoghurt produced from a plant-based beverage is also capable of promoting desirable characteristics for consumers for this type of product, thus promoting a wider range of plant-based dairy derivatives also for consumers who are unfit to consume dairy derivatives from animal sources [65].…”

Section: Use Of Milk Substitutes In Dairy Productsmentioning

confidence: 99%

Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health

Zandona¹,

Lima²,

Lannes³

2021

Milk Substitutes - Selected Aspects

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The consumption of vegetable milk has grown in recent years. Medical reasons are some reasons for the increase in the number of consumers of this type of drink. Lactose intolerance and allergy to cow’s milk protein are the major factors that lead to this consumption in addition to the option for a healthier lifestyle, there are also consumers concerned with animal health and welfare who are adept at restrictive diets like vegetarianism and veganism. Vegetable extracts are water-soluble extracts from legumes, oilseeds, cereals, or pseudocereals that resemble bovine milk in appearance, are considered substitutes for cow’s milk due to the similar chemical composition and can also be used as substitutes for direct use or in some animal milk-based preparations. In contrast, these substitutes have different sensory characteristics, stability, and nutritional composition of cow’s milk. Plant extracts have health-beneficial compounds, phenolic compounds, unsaturated fatty acids, antioxidant activity and bioactive compounds such as phytosterols and isoflavones making plant-based milk substitutes an interesting choice.

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The viability of yogurt bacteria in selected plant beverages

Abstract:

Cited by 9 publications

References 9 publications

Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk

Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk

Chia seed oil as an additive to yogurt

Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health

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