Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional Beverages.

Thuy-Linh Nguyen,Yuyun Lu,Mingzhan Toh,Shao-Quan Liu,Sebastian Ku

doi:10.3390/foods11030250

Abstract

Bread wastage is a growing concern in many developed countries. This research aimed to explore the biovalorization of market surplus bread for the development of probiotic-fermented beverages in a zero-waste approach. Bread slurries with different initial total solid contents were inoculated with probiotics Lacticaseibacillus rhamnosus GG (LGG) and Saccharomyces cerevisiae CNCM I-3856, alone and in combination. Our results showed that, of all percentages tested, 5% (w/w, dry weight) initial total solid content resulted in better growth of the probiotics and higher cell counts, while the texture of bread slurries with concentrations higher than 5.0% was too thick and viscous for bread beverage developments. In addition, the development of probiotic-fermented bread beverages was feasible on various types of bread. Furthermore, food additives (sweetener and stabilizer) did not affect the growth of LGG and S. cerevisiae CNCM I-3856 in both mono- and co-culture fermentation. During shelf life measurement, co-inoculation of LGG with S. cerevisiae CNCM I-3856 significantly improved the survival of LGG compared to the mono-culture at 5 and 30 °C, demonstrating the protective effects provided by the yeast. Our study suggests the potential of using market surplus bread as raw materials to deliver live probiotics with sufficient cell counts.

Highlights

Probiotics are referred to as “live microorganisms which upon ingestion in 108–109 colony forming units (CFU) per serving exert health benefits on its host beyond inherent general nutrition” [1]
Lacticaseibacillus rhamnosus GG (LGG) co-cultured with S. cerevisiae Collection of Cultures of Microorganisms (CNCM) I-3856 showed a significantly higher viability compared to the mono-culture at 72 h (Figure 1A)
Peak cell counts for S. cerevisiae CNCM I-3856 in co-culture were lower than in mono-culture samples, likely due to the high acidity introduced by LGG

Summary

Introduction

Probiotics are referred to as “live microorganisms which upon ingestion in 108–109 colony forming units (CFU) per serving exert health benefits on its host beyond inherent general nutrition” [1]. It is believed that the health benefits delivered by probiotics are mainly due to their ability to colonize the gastrointestinal tract, contributing to the establishment of a healthy and balanced intestinal microflora [2]. In addition to probiotic effects, consumption of probiotic-fermented foods can deliver paraprobiotic (dead probiotic cells) and postbiotic (probiotic metabolites) benefits, as well. Health benefits delivered by probiotics, paraprobiotics (non-viable cells) [3] or postbiotics (bioactive cellular components and metabolites) [3,4] include increases in lactose tolerance, improvement of intestinal microbiota, increases in antioxidant, antiinflammatory, immunomodulatory, anti-obesogenic, antihypertensive, and antiproliferative activities [2,3]. Nondairy probiotic beverages are commonly fermented from food matrices, such as fruits, cereals or soy [5,6]

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