Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium (Boza)
| Autor: | Sultan Arslan-Tontul, Mustafa Erbaş |
|---|---|
| Přispěvatelé: | Selçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Arslan-Tontul, Sultan. |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Glutens Zein Flour Colony Count Microbial Medicine (miscellaneous) 030209 endocrinology & metabolism law.invention 03 medical and health sciences chemistry.chemical_compound Probiotic 0302 clinical medicine law Humans volatile compounds Food science functional foods Legume 030109 nutrition & dietetics Nutrition and Dietetics biology Probiotics digestive oral and skin physiology food and beverages biology.organism_classification cereal fermentation Cicer Coculture Techniques Lactic acid Lactobacillus acidophilus Saccharomyces boulardii carbohydrates (lipids) chemistry Fermentation Food Fortified Food Microbiology Bifidobacterium bifidum Dietary Proteins Fermented Foods Edible Grain probiotic Bacteria |
| Zdroj: | Journal of the American College of Nutrition. 39:72-81 |
| ISSN: | 1541-1087 0731-5724 |
| DOI: | 10.1080/07315724.2019.1612796 |
| Popis: | WOS: 000506430400010 PubMed: 31082302 Objective: Boza is a fermented cereal beverage which is produced by co-culture fermentation of lactic acid bacteria and yeasts. In addition to the nutritional properties of cereals used in the production, it is also suitable to be gaining functional properties by fermenting with probiotic microorganisms. Methods: In this study, protein content of probiotic boza was increased by the addition of gluten, zein and chickpea flour and the volatile compounds formed during co-culture fermentation of the cereal medium with Lactobacillus acidophilus, Bifidobacterium bifidum and Saccharomyces boulardii were determined. Results: It was determined that chickpea added boza provided the highest cell counts of Lactobacillus acidophilus (7.92 logs CFU/g), Bifidobacterium bifidum (7.32 log CFU/g) and Saccharomyces boulardii (3.26 log CFU/g) during storage. With the addition of gluten, the protein content of the sample was enriched four times more when compared with control boza. During fermentation and storage, a total of 36 different compounds were identified with the major compounds as 9,12-octadecadienoic acid, 9-octadecenoic acid, hexadecanoic acid and hexadecanoic acid, 2-hydroxy-1-(hydroxymethyl)ethyl ester. The concentration of volatile compounds generally decreased during storage of samples. According to Principle Cluster Analysis results, enriched protein samples had similar projections due to their fatty acid contents and the main difference was shown in the control sample. Conclusions: The results of this study indicate that chickpea, single or mixture with cereals, can be a good substrate for probiotic microorganism production for acceptance as probiotic foods. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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