Výskumný ústav potravinársky

Durec, J. – Smorádková, K. – Tobolková, B.
Evaluation of Lactibacillus rhamnosus LGG and Bifidobacterium BB-12 growth in mixed plant-based beverages in industrial pilot production
Journal of Food and Nutrition Research, 62, 2023, č. 3, s. 270-276

Ján Durec, McCarter, Stock company, Bajkalská 25, 821 01 Bratislava, Slovakia. E-mail: durec@mccarter.sk

Original article
Received 30 April 2023; 1st revised 9 June 2023; accepted 27 June 2023; published online 11 August 2023

Súhrn: Plant-based milk substitutes are the most widespread plant-based alternatives today. Their biological value can be increased by fermentation and the activity of lactic acid bacteria. In this study, effect of temperature (1–8 °C, 20 °C and 37 °C) and short-term storage (up to 18 days) on Lactibacillus rhamnosus LGG (Chr. Hansen, Hoersholm, Denmark) and Bifidobacterium BB-12 (Chr. Hansen) growth and on the quality characteristics (titratable acidity, pH, dry matter content) of model almond-coconut-strawberry probiotic beverage was evaluated. Higher storage temperatures resulted in a significant (p < 0.05) increase in titratable acidity and viable cell counts to values above 10⁹ CFU∙ml^-1, while pH and dry matter content decreased significantly (p < 0.05). On the contrary, viable cell counts of Lb. rhamnosus and Bifidobacterium sp. varied slightly around average values of 5.1 × 10⁶ CFU·ml^-1 and 8.1 × 10⁶ CFU·ml^-1, respectively, during refrigerated storage. In conclusion, the results showed that both bacterial strains have sufficient potential for industrial production of plant-based beverages, the production of which will contribute to the sustainable development of food production and ensure food security.

Kľúčové slová: fermentation; storage; temperature; almond-coconut-strawberry probiotic beverage; Lactobacillus rhamnosus; Bifidobacterium

Na stiahnutie:
  jfnr-2023-3-pp270-276-durec.pdf (PDF, 348.3 Kb, 147x)