Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Lisa Maselli,Sharareh Hekmat

doi:10.5539/jfr.v5n2p41

Abstract

Probiotic products containing Lactobacillus rhamnosus GR-1 have been shown to help decrease the risk of urogenital infections, delay the decline of CD4 lymphocytes in patients with human immunodeficiency virus, and survive in the intestinal tract without stimulating immune or inflammatory responses. Cereal and pseudocereal grains can act as prebiotic agents and could be an economical way of improving the nutritional value, functional qualities, and overall health benefits of probiotic products. The purpose of this study was to measure the growth and survival of L. rhamnosus GR-1 in fermented probiotic skim milk supplemented with a grain flour over a 28-day storage period. The objective was to determine if supplementation of the grain flours would have a positive effect on the microbial vitality of L. rhamnosus GR-1 in the final product and during storage. Five probiotic skim milk samples supplemented with a grain flour were prepared: oat (3% weight to volume ratio), lentil (3% w/v), rice (3% w/v), barley (3% w/v), and quinoa (3% w/v) along with one control probiotic skim milk sample. Results showed that the oat, rice, barley and quinoa flours supported the growth of L. rhamnosus GR-1 at viable levels (108CFU/mL) during the first 14 days of storage; however, only skim milk supplemented with rice flour sustained the growth over the 28-day storage period. Future studies should conduct a sensory evaluation of this fermented probiotic rice flour milk as well as study rice milk inoculated with probiotics to produce a dairy-free and possible gluten-free product.

Highlights

1.1 Introduction to ProbioticsProbiotic bacteria can provide numerous therapeutic effects such as moderating the immune system, lowering blood cholesterol, reducing lactose intolerance, diminishing the effects of Crohn’s disease and alleviating diarrhea (Hekmat, Soltania, & Reid, 2009)
Results showed that the oat, rice, barley and quinoa flours supported the growth of L. rhamnosus GR-1 at viable levels (108CFU/mL) during the first 14 days of storage; only skim milk supplemented with rice flour sustained the growth over the 28-day storage period
All of the skim milk samples were able to support the survival of the probiotic Lactobacillus rhamnosus GR-1 at viable levels of at least 1x108 colony-forming units (CFU)/mL over the 28-day storage period

Summary

Introduction

1.1 Introduction to ProbioticsProbiotic bacteria can provide numerous therapeutic effects such as moderating the immune system, lowering blood cholesterol, reducing lactose intolerance, diminishing the effects of Crohn’s disease and alleviating diarrhea (Hekmat, Soltania, & Reid, 2009). The use of the probiotic strain Lactobacillus rhamnosus GR-1 in yogurt has been found to lower the risk of some urogenital infections and yeast infections, and to delay the decline of CD4 lymphocytes in patients with human immunodeficiency virus (HIV) (Anukam, Osazuwa, Osadolor, Bruce, & Reid, 2008; Hekmat et al, 2009; Hemsworth, Hekmat, & Reid, 2012; Reid et al, 2003) This strain is bile resistant and can survive passage through the human gastrointestinal tract without stimulating immune or inflammatory responses (Gardiner et al, 2002; Reid, Burton, Hammond, & Bruce, 2004). Recent studies have shown interest in using cereal or pseudocereal grains as a prebiotic due to their carbohydrate and nutritional value

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