School of Chemical Engineering and Analytical Sciences, University of Manchester, Oxford Road, Manchester M13 9PL, UK.
Food Microbiol. 2012 May;30(1):239-44. doi: 10.1016/j.fm.2011.09.001. Epub 2011 Sep 24.
In the present work, single and mixed cereal substrates were fermented with lactic acid bacteria to study and compare the effect of the media formulation on fermentation parameters. Three cereal flours namely malt, barley and barley mixed with malt (barley-malt) were selected and fermented with two probiotic strains: Lactobacillus plantarum (NCIMB 8826) and Lactobacillus acidophilus (NCIMB 8821). The effect of the single and mixed cereal flour suspensions on the fermentation of these two strains of lactic acid bacteria (LAB) was studied at an incubation temperature of 30 °C for 28 h. It was found that the LAB growth was enhanced in media containing malt and significant amounts of lactic acid were produced (0.5-3.5 g/L). A cell concentration between 7.9 and 8.5 Log₁₀ CFU/mL and a pH below 4.0 was achieved within 6 h of fermentation. Though the cell populations in the mixed culture fermentations of mixed substrates were similar to the ones obtained with single cereal flours, significant differences in the production of lactic acid were observed. These results suggest that the functional and organoleptic properties of these cereal-based probiotic drinks could be considerably modified through changes in the substrate or inocula composition.
在本工作中，使用乳酸菌对单一和混合谷物基质进行发酵，以研究和比较培养基配方对发酵参数的影响。选择了三种谷物面粉，即麦芽、大麦和大麦与麦芽的混合物（大麦-麦芽），并用两种益生菌菌株：植物乳杆菌（NCIMB 8826）和嗜酸乳杆菌（NCIMB 8821）进行发酵。在 30°C 的孵育温度下，研究了这些单一和混合谷物面粉悬浮液对两种乳酸菌（LAB）发酵的影响，持续 28 小时。结果发现，含有麦芽的培养基中 LAB 的生长得到增强，产生了大量的乳酸（0.5-3.5 g/L）。在发酵 6 小时内，细胞浓度达到 7.9 到 8.5 Log₁₀ CFU/mL，pH 值低于 4.0。虽然混合基质混合培养物中的细胞群体与单一谷物面粉获得的相似，但在乳酸的产生方面观察到显著差异。这些结果表明，通过改变底物或接种物的组成，可以显著改变这些基于谷物的益生菌饮料的功能和感官特性。
