Safety and Microbiological Quality

[...]examination of Bifidobacterium strain viability in media is a key component for probiotic development [6]. Tiger nut tubers, Cyperus esculentus, are of particular interest because of their richness in lipid and dietary fiber, close to those of nuts, a high content of starch, like in other tubers, and high levels of phosphorus, calcium, and phenolic compounds [16]. The development of fermented or probiotic beverages from tiger nuts must carefully select a tailored bacterial cocktail able to dominate undesirable endogenous flora (either foodborne pathogens or spoilage microorganisms), preserve bioactive compounds, and result in a well-accepted beverage.