Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil.
Department of Basic Science, Federal University of Vales do Jequitinhonha e Mucuri, CEP 39100-000 Diamantina, MG, Brazil.
Food Res Int. 2018 Sep;111:187-197. doi: 10.1016/j.foodres.2018.04.065. Epub 2018 May 14.
Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and lactose-intolerant consumers. In the present work, the commercial probiotic, Lactobacillus paracasei LBC-81, was used singly and in co-culture with potential probiotic yeasts, Saccharomyces cerevisiae CCMA 0731, S. cerevisiae CCMA 0732, and Pichia kluyveri CCMA 0615, to ferment a maize-based substrate. All tested strains showed viability higher than 6 log CFU/mL, as recommended for food probiotic products, except for the yeast P. kluyveri which decreased during fermentation and storage time. A reduction in pH value, from approximately 7 to 4, was observed. This decrease was due organic acid production, which did not affect the microbial viability. Lactic and acetic acids were the main organic acids produced during fermentation, and they decreased over 28 days of storage (<0.5 and 0.1 g/L for lactic and acetic acids, respectively). Ethanol was detected in the S. cerevisiae assays; however, the content was <5 g/L in a non-alcoholic beverage. Seventy volatile compounds were detected, including acids, alcohols, aldehydes, esters, ketones, and other compounds. Sensory analysis showed score of 5.93-4.57, respectively for appearance and taste. This is an important result, considering that the beverage had no flavoring additive and lacked a sweet taste. Therefore, probiotic beverages were successfully obtained by maize fermentation inoculated with co-culture of S. cerevisiae (CCMA 0731 or CCMA 0732) and L. paracasei LBC-81.
谷物发酵饮料是非乳制品，被认为是益生菌菌株的可能载体，也是素食者和乳糖不耐受消费者的替代品。在本工作中，使用商业益生菌 Lactobacillus paracasei LBC-81 单独和与潜在益生菌酵母 Saccharomyces cerevisiae CCMA 0731、S. cerevisiae CCMA 0732 和 Pichia kluyveri CCMA 0615 共培养，发酵玉米基底物。所有测试的菌株的活菌数均高于 6 log CFU/mL，符合食品益生菌产品的推荐要求，除了酵母 P. kluyveri 外，其在发酵和储存过程中减少。观察到 pH 值从约 7 降低到 4，这是由于有机酸的产生，这并没有影响微生物的活力。在发酵过程中，主要产生乳酸和乙酸，并且在 28 天的储存过程中它们的含量降低（乳酸和乙酸分别为<0.5 和 0.1 g/L）。在 S. cerevisiae 试验中检测到乙醇，但在非酒精饮料中的含量<5 g/L。检测到 70 种挥发性化合物，包括酸、醇、醛、酯、酮和其他化合物。感官分析表明外观和味道的评分分别为 5.93-4.57。这是一个重要的结果，因为该饮料没有添加香料，也没有甜味。因此，通过接种 S. cerevisiae（CCMA 0731 或 CCMA 0732）和 L. paracasei LBC-81 的共培养物发酵玉米获得了益生菌饮料。
