Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

The usage of lactic acid bacteria (LAB) in food as starters in fermentation technologies has a long tradition. Although the theorized idea of host‐friendly bacteria found in yoghurt has been formulated only over a century ago, both groups are widely used nowadays. Lactic acid bacteria alone or with special adjunct probiotic strains are inevitable for the preparation of various specific fermented and probiotic foods. Moreover, because of their growth and metabolism, the final products are preserved for a certain time. Growth dynamics of probiotic LAB and Fresco DVS 1010 in milk‐ and water‐based maize mashes with sucrose or flavours (chocolate, caramel and vanilla) were evaluated in this study. Although milk is typical growth medium for the LAB growth, observed strains showed sufficient growth in each of prepared mashes as well as they were able to maintain their content above 106 CFU ml-1 during storage period (6°C/21 d). Designed flavoured mashes were acceptable from the microbiological point of view, but according to the sensory evaluation they were provided with an attractive overall acceptability and are adequate alternative for celiac patients, people suffering from milk protein allergies or lactose intolerance.

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Denisa Liptáková, Zuzana Matejčeková and Ľubomír Valík (February 8th 2017). Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals, Fermentation Processes, Angela Faustino Jozala, IntechOpen, DOI: 10.5772/65459. Available from: Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals | IntechOpen

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