Naslov
Growth and Survival of Probiotic Bacteria in Oat-based Suspension Enriched with Glucose

Autori
Matijević, Bojan ; Vinko, Ivana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 7th International Congress of Food Technologists, Biotechnologist and Nutritionists / Medić H. - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2011, 28-33

ISBN
978-953-99725-4-5

Skup
7th International Congress of Food Technologists, Biotechnologist and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fermentation; glucose; oat-based suspension; probiotic bacteria

Sažetak
Oat is valuable food which has beneficial effects on organisms, including improving of digestive system and reduction of cholesterol in the blood. After appropriate processing, oat can be a suitable substrate for fermentation with lactic acid bacteria. This paper researches glucose impact on growth of Lactobacillus acidophilus La-5 and Lactobacillus casei Lc-1 bacteria in oat-based suspension and their survival during 28 days of cool storage. Oat-based suspension fermentation without (i.e. control) and with 2.5 and 5% (w/w) of glucose was done with Lactobacillus acidophilus La-5 or Lactobacillus casei Lc-1 bacteria at 37°C. Fermentation was stopped when pH 4.6 was reached. Fermented oat-based suspension samples were stored at 6°C for 28 days. pHvalue, lactic acid content and viable cell count were observed during fermentation and storage. Oat-based suspension fermentation with Lactobacillus acidophilus La-5 or Lactobacillus casei Lc-1 bacteria lasted for about 12 hours, and glucose did not influence fermentation dynamics, regardless added quantity. Better growth of Lactobacillus acidophilus La-5 was noticed in oat-based suspension with 2.5 and 5% (w/w) glucose (1.69 and 1.92 Δlog CFU/mL), than in control sample (1.63 Δlog CFU/mL). Determined difference in viable cell count was not statistically important (P=0.053). Lactobacillus casei Lc-1 shows similar dynamics of growth in oat-based suspension, and glucose did not significantly influenced its growth (P=0.140). Lactobacillus acidophilus La-5 does not survive well in fermented oat-based suspension, and on the 21st day, viable cell count was less than 6 log CFU/mL in all samples. Regardless added glucose Lactobacillus casei Lc-1 bacterium survives well in fermented oat-based suspension (about 9.62 log CFU/mL) during 28 days of cool storage. Research results show that addition of glucose into oat-based suspension did not significantly influence growth and survival of Lactobacillus acidophilus La-5 or Lactobacillus casei Lc-1 bacteria regardless the added quantity.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA