Abstract
Lactobacillus plantarum PMO 08 was evaluated as a starter culture for plant-based probiotic beverages. Its viability under various culture conditions and acidification ability in standardized tomato medium, fermentation parameters, and beverage properties were assessed. Lactobacillus plantarum PMO 08 could grow under various culture conditions; there was a high correlation between the incubation time to reach the optimal conditions and the inoculation concentration of lactic acid bacteria (LAB) (r2 = 0.997). Acidity (0.958 ± 0.002%) and LAB count (9.78 ± 0.14 Log10 CFU/mL) were significantly higher when fermented with L. plantarum than with the yogurt starter culture. A survival rate of 96% and 95% in artificial gastric juice and artificial intestinal juice, respectively, indicated that the probiotic requirements were met. The total polyphenol and glutamine content, and antioxidant activity increased after fermentation. The proline content significantly increased in L. plantarum PMO 08- fermented beverage. Thus, L. plantarum PMO 08 is an effective starter culture for non-dairy probiotic beverages whose functional quality may be improved by fermentation.
Highlights
Significant growth in the global probiotics market has increased the demand for plant-based probiotic drinks as a replacement for conventional dairy products [1]
Probiotics are generally provided in the form of supplements but have gradually diversified to cater to consumer preferences for convenient intake and enhanced functional quality; for example, fermented dairy products with added probiotic cultures, probiotic shots ingested as a liquid containing lactic acid bacteria (LAB), and various liquid carriers of probiotic products such as probiotic beverages mixed with LAB-fermented oats [3,4]
08, but significant growth suppression was observed above 5% NaCl concentration. These results indicated that L. plantarum PMO 08 can be used as a starter culture in a wide range of plant-substrate environments, given its viability across broad ranges of pH and salt concentrations
Summary
Significant growth in the global probiotics market has increased the demand for plant-based probiotic drinks as a replacement for conventional dairy products [1]. Compared with fermented milk products, plant-based probiotic drinks do not contain dairy ingredients, thereby eliminating concerns related to lactose intolerance and animal cholesterol and fat [5]. Other health benefits of plant-based fermented products include the supply of micronutrients such as antioxidant vitamins, bioactive compounds, and minerals, as well as an increased absorption rate and physiological activity of flavonoid components through LAB fermentation, which improves intestinal health and enhances antioxidant activity and immune functions [6,7]. As the polyphenols contained in plants act as prebiotics to enhance the growth of beneficial human gut bacteria and Molecules 2020, 25, 5056; doi:10.3390/molecules25215056 www.mdpi.com/journal/molecules
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