EVALUATION OF THE GROWTH OF SELECTED LACTOBACILLI IN PSEUDOCEREAL SUBSTRATE

• Main Authors: Denisa Liptáková, Ľubomír Valík, Jana Pelikánová, Katarína Stančeková
• Format: Article
• Language: English
• Published: HACCP Consulting 2011-12-01
• Series: Potravinarstvo
• Subjects: probiotic; lactic acid bacteria; pseudocereals
• Online Access: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/169

<table style="height: 431px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td height="431" align="left" valign="top"><p>The growth dynamics of <em>Lactobacillus </em>spp<em>.</em> in sweet water- and milk-based substrates from cooked buckwheat <br /> and amaranth flour were studied in this work. The numbers of lactobacilli were observed during fermentation in 5% CO₂atmosphere at 37 &deg;C and storage (3 weeks at 6 &deg;C). The earned data and estimated growth parameters showed that certain strains grew well in the milk-based gruels, even water-based amaranth gruel. This was also the case of the species under study characterized with the fastest growth. Based on the rates, only the strains of <em>Lactobacillus rhamnosus</em> GG and VT1 were able to grow with the values higher than 0.6 log CFU.ml^-1.h^-1 that can be expressed as the times to double (t_d)&nbsp;lower than 0.5 h. This was found in both the amaranth and buckwheat milk-based gruels and water-based amaranth gruels but fermented only by the probiotic GG strain.&nbsp;The 3-week storage tests aimed on survival of the lactobacilli at 6 &deg;C showed minimal decrease of the counts in buckwheat gruels with the average rates of -0.084 and -0.004 log CFU.ml^-1.d^-1 in water- and milk-based gruels, respectively.&nbsp;On the other hand in amaranth gruels, the numbers of lactobacilli slightly increased with the rate of 0.02 log CFU.ml^-1.d^-1, on average. The results of this pilot study pointed out that the selection of suitable lactic acid bacteria should be performed for optimal fermentation of pseudo-cereal substrates. The numbers of lactobacilli at the end of fermentation were not or very slightly affected by the type of substrate at 6 &deg;C during three weeks.</p><p><br /><strong>doi:10.5219/169</strong></p></td></tr></tbody></table>