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Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties

Paper ID Volume ID Publish Year Pages File Format Full-Text
36316 45128 2007 6 PDF Available
Title
Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties
Abstract

The production of a new cereal-based probiotic foods with suitable aroma, flavor and pH using mixed culture fermentation has been investigated. This required the selection of suitable types of cereal grains and probiotic microorganisms. In a medium of 5% (w/v) malt suspension the effects of yeast presence on the fermentation of a lactic acid bacterium (LAB), Lactobacillus reuteri, was studied. With different inoculum ratios between the yeast and the LAB, the characteristics of the fermentation broth including pH and the contents of free amino nitrogen (FAN), reducing sugar, lactic acid and ethanol were investigated. It was found that LAB growth was enhanced by the introduction of the yeast. In mixed culture broth pH was lowered and the production of lactic acid and ethanol were increased in comparison against pure LAB culture.

Keywords
Lactobacillus; Yeast; Mixed culture; Cereal; Fermentation; Probiotic
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Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 42, Issue 1, January 2007, Pages 65–70
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us