Design of Bacterial Cultures in Fermented Functional Maize Product Formulation
In this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture ( Lactococcus lactis ssp. lactis , Lactococcus lactis ssp. cremoris , and Streptococcus thermophilus ) was studied for 8 h (37°C) followed by a storage period of 21 days (6°C). Although milk is a typic...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-11-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Design-of-bacterial-cultures-in-fermented-functional-maize-product-formulation,112642,0,2.html |
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| author | Zuzana Matejčeková Anna Mikulajová Eva Vlková Denisa Liptáková Silvia Mošovská Eva Hybenová Ľubomír Valík |
| author_facet | Zuzana Matejčeková Anna Mikulajová Eva Vlková Denisa Liptáková Silvia Mošovská Eva Hybenová Ľubomír Valík |
| author_sort | Zuzana Matejčeková |
| collection | DOAJ |
| description | In this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture ( Lactococcus lactis ssp. lactis , Lactococcus lactis ssp. cremoris , and Streptococcus thermophilus ) was studied for 8 h (37°C) followed by a storage period of 21 days (6°C). Although milk is a typical growth medium for lactic acid cocci of the Fresco culture, fermentation increased its counts by about 3 log CFU/mL after 8 h (37°C), whereas pH of 4.54 and 4.69 was achieved after the fermentation in products with sucrose and caramel, respectively. Fermentation process was observed to significantly increase (p<0.05) the total phenolics content (143.9-206.1%) and the antioxidant activities (53.7-107.4%) of the samples. Potentially probiotic Lactobacillus plantarum HM1, Bifidobacterium choerinum K1/1, Bifidobacterium pseudolongum K4/4, Bifidobacterium animalis ssp. animalis J3II, and Bifidobacterium thermophilum DSM 20212 inoculated after the fermentation process were well maintained (>5 log CFU/mL) in combination with the mixed Fresco culture in the prepared maize products within 21 days of storage. Based on the overall sensory acceptance, caramel mashes after 12 days of storage period were evaluated as satisfactory (2.4 to 3.1 from 4.0), while 21-day stored products achieved good acceptability scores (3.0 to 3.6 from 4.0), hence the tendency of the positive effect of prolonged shelf-life was noted. |
| format | Article |
| id | doaj-art-4eb3bef364f641929d8f5310896561b2 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2019-11-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-4eb3bef364f641929d8f5310896561b22025-02-02T21:48:41ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072019-11-0169441742610.31883/pjfns/112642112642Design of Bacterial Cultures in Fermented Functional Maize Product FormulationZuzana Matejčeková0Anna Mikulajová1Eva Vlková2Denisa Liptáková3Silvia Mošovská4Eva Hybenová5Ľubomír Valík6Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovak RepublicDepartment of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovak RepublicDepartment of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences in Prague, Kamýcká 129, 165 00 Prague 6, Czech RepublicState Institute for Drug Control, Bratislava, Kvetná 11, 825 08 Bratislava, Slovak RepublicDepartment of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovak RepublicDepartment of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovak RepublicDepartment of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovak RepublicIn this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture ( Lactococcus lactis ssp. lactis , Lactococcus lactis ssp. cremoris , and Streptococcus thermophilus ) was studied for 8 h (37°C) followed by a storage period of 21 days (6°C). Although milk is a typical growth medium for lactic acid cocci of the Fresco culture, fermentation increased its counts by about 3 log CFU/mL after 8 h (37°C), whereas pH of 4.54 and 4.69 was achieved after the fermentation in products with sucrose and caramel, respectively. Fermentation process was observed to significantly increase (p<0.05) the total phenolics content (143.9-206.1%) and the antioxidant activities (53.7-107.4%) of the samples. Potentially probiotic Lactobacillus plantarum HM1, Bifidobacterium choerinum K1/1, Bifidobacterium pseudolongum K4/4, Bifidobacterium animalis ssp. animalis J3II, and Bifidobacterium thermophilum DSM 20212 inoculated after the fermentation process were well maintained (>5 log CFU/mL) in combination with the mixed Fresco culture in the prepared maize products within 21 days of storage. Based on the overall sensory acceptance, caramel mashes after 12 days of storage period were evaluated as satisfactory (2.4 to 3.1 from 4.0), while 21-day stored products achieved good acceptability scores (3.0 to 3.6 from 4.0), hence the tendency of the positive effect of prolonged shelf-life was noted.http://www.journalssystem.com/pjfns/Design-of-bacterial-cultures-in-fermented-functional-maize-product-formulation,112642,0,2.htmllactic acid bacteriabifidobacteriafermentation processcerealsbioactive substances |
| spellingShingle | Zuzana Matejčeková Anna Mikulajová Eva Vlková Denisa Liptáková Silvia Mošovská Eva Hybenová Ľubomír Valík Design of Bacterial Cultures in Fermented Functional Maize Product Formulation Polish Journal of Food and Nutrition Sciences lactic acid bacteria bifidobacteria fermentation process cereals bioactive substances |
| title | Design of Bacterial Cultures in Fermented Functional Maize Product Formulation |
| title_full | Design of Bacterial Cultures in Fermented Functional Maize Product Formulation |
| title_fullStr | Design of Bacterial Cultures in Fermented Functional Maize Product Formulation |
| title_full_unstemmed | Design of Bacterial Cultures in Fermented Functional Maize Product Formulation |
| title_short | Design of Bacterial Cultures in Fermented Functional Maize Product Formulation |
| title_sort | design of bacterial cultures in fermented functional maize product formulation |
| topic | lactic acid bacteria bifidobacteria fermentation process cereals bioactive substances |
| url | http://www.journalssystem.com/pjfns/Design-of-bacterial-cultures-in-fermented-functional-maize-product-formulation,112642,0,2.html |
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