Design of bacterial cultures in fermented functional maize product formulation

• Autorzy: Matejcekova Z. , Mikulajova A. , Vlkova E. , Liptakova D. , Mosovska S. , Hybenova E. , Valik L.
• Języki publikacji: EN

Abstrakty

EN

In this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture (Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, and Streptococcus thermophilus) was studied for 8 h (37°C) followed by a storage period of 21 days (6°C). Although milk is a typical growth medium for lactic acid cocci of the Fresco culture, fermentation increased its counts by about 3 log CFU/mL after 8 h (37°C), whereas pH of 4.54 and 4.69 was achieved after the fermentation in products with sucrose and caramel, respectively. Fermentation process was observed to signifi cantly increase (p<0.05) the total phenolics content (143.9–206.1%) and the antioxidant activities (53.7–107.4%) of the samples. Potentially probiotic Lactobacillus plantarum HM1, Bifi dobacterium choerinum K1/1, Bifi dobacterium pseudolongum K4/4, Bifi dobacterium animalis ssp. animalis J3II, and Bifi dobacterium thermophilum DSM 20212 inoculated after the fermentation process were well maintained (>5 log CFU/mL) in combination with the mixed Fresco culture in the prepared maize products within 21 days of storage. Based on the overall sensory acceptance, caramel mashes after 12 days of storage period were evaluated as satisfactory (2.4 to 3.1 from 4.0), while 21-day stored products achieved good acceptability scores (3.0 to 3.6 from 4.0), hence the tendency of the positive effect of prolonged shelf-life was noted.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2019
• Tom: 69
• Numer: 4
• Opis fizyczny: p.417-426,fig.,ref.

Twórcy

autor

Matejcekova Z.

• Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology Bratislava, Radlinskeho 9, 812 37 Bratislava, Slovak Republic

autor

Mikulajova A.

• Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology Bratislava, Radlinskeho 9, 812 37 Bratislava, Slovak Republic

autor

Vlkova E.

• Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague 6, Czech Republic

autor

Liptakova D.

• State Institute for Drug Control, Bratislava, Kvetna 11, 825 08 Bratislava, Slovak Republic

autor

Mosovska S.

• Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology Bratislava, Radlinskeho 9, 812 37 Bratislava, Slovak Republic

autor

Hybenova E.

• Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology Bratislava, Radlinskeho 9, 812 37 Bratislava, Slovak Republic

autor

Valik L.

• Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology Bratislava, Radlinskeho 9, 812 37 Bratislava, Slovak Republic

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Identyfikatory

DOI

10.31883/pjfns/112642