Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum.

Sendeku Takele Alemneh,Shimelis Admassu Emire,Bernd Hitzmann

doi:10.3390/foods10102333

Sendeku Takele Alemneh, Shimelis Admassu Emire + Show 1 more

Open Access

https://doi.org/10.3390/foods10102333

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Abstract

Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) with a view to developing probiotic functional beverages. Single-strain and mixed-strain fermentations were performed without any pH control. In single-strain fermentation, LA6 grew to 8.157–8.349 log cfu/mL. Titratable acidity (TA) and pH were measured between 0.513–1.360 g/L and 4.25–3.91, respectively. The explored optimum variables were fermentation time (15 h) and inoculum (6 log cfu/mL). As a result of fermentation, maltose and glucose decreased, but lactic and acetic acids increased. In mixed-strain fermentation, LGG and LA6 were able to grow to 8.247 and 8.416 log cfu/mL, respectively. The pH, TA, lactic, and acetic acids varied between 6.31–3.92, 0.329–1.501 g/L, 0–1672 mg/L, and 20–231.5 mg/L, respectively. In both fermentations, microbial growth reached the stationary phase close to a pH of 4.21–4.82 while sugars were not consumed completely. Less than 5% ethanol was detected, which indicated a non-alcoholic beverage. A combination of the two evaluated lactobacilli strains reduced fermentation time. In conclusion, a substrate made of whole grain teff flour without any supplement could be used as a substrate to produce functional probiotic beverages.

Highlights

Increasing consumer awareness of the direct relationship between diet and health has opened up a huge market demand for new functional foods with health benefits [1]
The lactobacilli strains, Lactobacillus plantarum A6 (LA6) and Lactobacillus rhamnosus GG (LGG), which were studied, have the ability to use the available sugars in teff flours
Their growths were above 8 log cfu/mL, which is beyond the recommended minimum count of 7–6 log cfu/mL

Summary

Introduction

Increasing consumer awareness of the direct relationship between diet and health has opened up a huge market demand for new functional foods with health benefits [1]. Regular consumption of health-promoting foods could help consumers to take care of themselves and, at the same time, reduce their risk of disease [3]. Functional foods contain a range of ingredients that offer health benefits beyond basic nutrition [4]. They contain a minimum typical level of 6–7 log cfu/mL or g of probiotic strains in food. This level of viable microbial count at the time of consumption can bring about beneficial modifications to the host’s intestinal microbiota [5]. According to the definition of the FAO/WHO 2002, probiotics are beneficial microorganisms that deliver health benefits when administered in sufficient quantities [7]

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