Cereal-based vegan desserts as container of potentially probiotic bacteria isolated from fermented plant-origin food

CyTA - Journal of Food

Danuta Kołożyn-Krajewska¹  Aleksandra Szydłowska¹  Justyna Siwińska¹ 

[1] Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Science (Wuls), Warsaw, Polan;

关键词: cepas de LAB de origen vegetal;    productos de cereales;    alimentos veganos;    prebióticos;    alimentos funcionales;    vitamina B;    Plant-origin LAB strains;    cereal products;    vegan food;    prebiotics;    functional food;    vit. B;   

DOI  :  10.1080/19476337.2021.1963320

来源: Taylor & Francis

【 摘 要 】

The aim of this study was to assess the possibility of using selected bacterial strains (lactic acid bacteria – LAB) isolated from traditional fermented plant-origin food, to produce potentially functional (probiotic and/or synbiotic) cereal-based vegan desserts. The scope of the study included: optimization of the recipe and fermentation conditions of cereal raw materials, taking into account the an adequate concentration of the number of probiotic bacteria in the product at a minimum level of 6 log CFU g−1), an accepted sensory quality of the final product after the fermentation process and estimation of microbiological and sensory quality of developed products after 21 days refrigerated storage. The level of vitamin B12 in fresh products and after refrigerated storage was also determined. The results showed that it is possible to develop safe, potentially functional cereal-based vegan desserts with an appropriate number of LAB bacteria, accepted sensory quality and content of vitamin B12.

【 授权许可】

CC BY