Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods
The aim of the present work was to evaluate suitability of cereals and pseudocereals for the development of new probiotic foods and to evaluate the stability of cereal and pseudocereal porridges fermented by probiotic strain Lactobacillus rhamnosus GG. Ten samples of cereals and pseudocereals obtain...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2013-01-01
|
| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2013/414303 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832549117400711168 |
|---|---|
| author | Monika Kocková Monika Dilongová Eva Hybenová L’ubomír Valík |
| author_facet | Monika Kocková Monika Dilongová Eva Hybenová L’ubomír Valík |
| author_sort | Monika Kocková |
| collection | DOAJ |
| description | The aim of the present work was to evaluate suitability of cereals and pseudocereals for the development of new probiotic foods and to evaluate the stability of cereal and pseudocereal porridges fermented by probiotic strain Lactobacillus rhamnosus GG. Ten samples of cereals and pseudocereals obtained from Slovak mill house and markets were used in this work. A mixture of each cereal and pseudocereal samples with water (10% w/v) was inoculated after sterilization with coequal number of Lactobacillus rhamnosus GG, to obtain approximately 5-6 log colony form units per gram of suspensions. Fermentation was led at 37°C during 10 hours. Fermented suspensions were stored for 21 days at 5°C. Monitoring of cell counts, pH value, and concentration of organic acids during fermentation and storage was done. |
| format | Article |
| id | doaj-art-a9066f65dd614fde8f0b1fe7fa94b891 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-a9066f65dd614fde8f0b1fe7fa94b8912025-02-03T06:12:15ZengWileyJournal of Chemistry2090-90632090-90712013-01-01201310.1155/2013/414303414303Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic FoodsMonika Kocková0Monika Dilongová1Eva Hybenová2L’ubomír Valík3Department of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, 812 37 Bratislava, SlovakiaDepartment of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, 812 37 Bratislava, SlovakiaDepartment of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, 812 37 Bratislava, SlovakiaDepartment of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, 812 37 Bratislava, SlovakiaThe aim of the present work was to evaluate suitability of cereals and pseudocereals for the development of new probiotic foods and to evaluate the stability of cereal and pseudocereal porridges fermented by probiotic strain Lactobacillus rhamnosus GG. Ten samples of cereals and pseudocereals obtained from Slovak mill house and markets were used in this work. A mixture of each cereal and pseudocereal samples with water (10% w/v) was inoculated after sterilization with coequal number of Lactobacillus rhamnosus GG, to obtain approximately 5-6 log colony form units per gram of suspensions. Fermentation was led at 37°C during 10 hours. Fermented suspensions were stored for 21 days at 5°C. Monitoring of cell counts, pH value, and concentration of organic acids during fermentation and storage was done.http://dx.doi.org/10.1155/2013/414303 |
| spellingShingle | Monika Kocková Monika Dilongová Eva Hybenová L’ubomír Valík Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods Journal of Chemistry |
| title | Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods |
| title_full | Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods |
| title_fullStr | Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods |
| title_full_unstemmed | Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods |
| title_short | Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods |
| title_sort | evaluation of cereals and pseudocereals suitability for the development of new probiotic foods |
| url | http://dx.doi.org/10.1155/2013/414303 |
| work_keys_str_mv | AT monikakockova evaluationofcerealsandpseudocerealssuitabilityforthedevelopmentofnewprobioticfoods AT monikadilongova evaluationofcerealsandpseudocerealssuitabilityforthedevelopmentofnewprobioticfoods AT evahybenova evaluationofcerealsandpseudocerealssuitabilityforthedevelopmentofnewprobioticfoods AT lubomirvalik evaluationofcerealsandpseudocerealssuitabilityforthedevelopmentofnewprobioticfoods |