Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri
Although most probiotic products are milk based, lactose intolerance and vegetarianism inspired the idea of developing nondairy probiotic products. In this study, probiotic beverages were produced from four enzymatically hydrolyzed cereal substrates (coix seed, quinoa, millet, and brown rice) and fe...
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| Veröffentlicht in: | Food science & nutrition 2022-09, Vol.10 (9), p.3143-3153 |
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| creator | Yang, Zhoujie Zhu, Xiaoli Wen, Anyan Qin, Likang |
| description | Although most probiotic products are milk based, lactose intolerance and vegetarianism inspired the idea of developing nondairy probiotic products. In this study, probiotic beverages were produced from four enzymatically hydrolyzed cereal substrates (coix seed, quinoa, millet, and brown rice) and fermented by Limosilactobacillus reuteri. Fermentation parameters, including pH, titratable acidity, viable count, organic acids, and volatile components were determined. Results showed that the pH values decreased and titratable acidity increased with the fermentation process (p |
| doi_str_mv | 10.1002/fsn3.2913 |
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This study was aimed to develop probiotic beverage by using Limosilactobacillus reuteri and enzymatically hydrolyzed cereals. Furthermore, the pH, titratable acidity, viable count, organic acids, and volatile components were investigated.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.2913</identifier><identifier>PMID: 36171765</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Acetic acid ; Acidity ; Alcohols ; Aldehydes ; Beverages ; cereal ; Cereals ; Chromatography ; coix seed ; Dairy products ; Electronic tongues ; Esters ; Fermentation ; Flavors ; Food ; Hydrolysates ; Intolerance ; Ketones ; Lactic acid ; Lactose ; Limosilactobacillus reuteri ; Milk free ; Organic acids ; Original ; Original Research ; pH effects ; Probiotics ; Quinoa ; Sensors ; Starter cultures ; Substrates ; Taste ; Umami ; Vegetarianism ; Volatile compounds ; volatile flavor compounds</subject><ispartof>Food science & nutrition, 2022-09, Vol.10 (9), p.3143-3153</ispartof><rights>2022 The Authors. published by Wiley Periodicals LLC</rights><rights>2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.</rights><rights>2022. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3733-34e848fbee7855a6040459e07afab6c8f58f81fd1b6559983545cc17f3a461613</citedby><cites>FETCH-LOGICAL-c3733-34e848fbee7855a6040459e07afab6c8f58f81fd1b6559983545cc17f3a461613</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469843/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469843/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,1417,11562,27924,27925,45574,45575,46052,46476,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36171765$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yang, Zhoujie</creatorcontrib><creatorcontrib>Zhu, Xiaoli</creatorcontrib><creatorcontrib>Wen, Anyan</creatorcontrib><creatorcontrib>Qin, Likang</creatorcontrib><title>Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri</title><title>Food science & nutrition</title><addtitle>Food Sci Nutr</addtitle><description>Although most probiotic products are milk based, lactose intolerance and vegetarianism inspired the idea of developing nondairy probiotic products. In this study, probiotic beverages were produced from four enzymatically hydrolyzed cereal substrates (coix seed, quinoa, millet, and brown rice) and fermented by Limosilactobacillus reuteri. Fermentation parameters, including pH, titratable acidity, viable count, organic acids, and volatile components were determined. Results showed that the pH values decreased and titratable acidity increased with the fermentation process (p < .05). Although the final pH in all samples was below 4.0, the growth of L. reuteri was not significantly inhibited by low pH. The number of viable bacteria (12.96 log CFU/ml) in coix seed substrate was significantly higher than that in other samples after the fermentation for 24 h (p < .05). Lactic acid and acetic acid were the main organic acids after fermentation and the highest in quinoa (lactic acid: 7.58 mg/ml; acetic acid: 2.23 mg/ml). The flavor analysis indicated that there were differences in the flavor components of different cereal beverages. Forty‐nine volatile compounds were identified in four beverages, including acids, alcohols, aldehydes, ketones, and esters. The results of the electronic tongue showed that the umami taste of the fermented coix seed was better than that of other samples, displaying the more pleasant taste characteristics. In conclusion, it is feasible to prepare probiotic symbiotic cereal beverage with L. reuteri as starter culture. This study provides a reference for the development of nondairy probiotic products.
This study was aimed to develop probiotic beverage by using Limosilactobacillus reuteri and enzymatically hydrolyzed cereals. Furthermore, the pH, titratable acidity, viable count, organic acids, and volatile components were investigated.</description><subject>Acetic acid</subject><subject>Acidity</subject><subject>Alcohols</subject><subject>Aldehydes</subject><subject>Beverages</subject><subject>cereal</subject><subject>Cereals</subject><subject>Chromatography</subject><subject>coix seed</subject><subject>Dairy products</subject><subject>Electronic tongues</subject><subject>Esters</subject><subject>Fermentation</subject><subject>Flavors</subject><subject>Food</subject><subject>Hydrolysates</subject><subject>Intolerance</subject><subject>Ketones</subject><subject>Lactic acid</subject><subject>Lactose</subject><subject>Limosilactobacillus reuteri</subject><subject>Milk free</subject><subject>Organic acids</subject><subject>Original</subject><subject>Original Research</subject><subject>pH effects</subject><subject>Probiotics</subject><subject>Quinoa</subject><subject>Sensors</subject><subject>Starter cultures</subject><subject>Substrates</subject><subject>Taste</subject><subject>Umami</subject><subject>Vegetarianism</subject><subject>Volatile compounds</subject><subject>volatile flavor compounds</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1kUFrFDEYhoMotrQ9-Ack4EUP2yaTZCa5CFKtLSz2oJ5DJvtlNyUzGZOZlvHXm-nW0grmksD78PCGF6E3lJxSQqozl3t2WinKXqDDinC5amjTvHzyPkAnOd-QchSndVW9RgespiWpxSEaPsMthDh00I84Ojyk2Po4eptxW5JktoCn7PsttpDABAz977kzBcC7eZNimLMZATtIiwE2-M6PO7z2Xcw-GDvG1lgfwpRxgmmE5I_RK2dChpOH-wj9vPjy4_xytb7-enX-ab2yrGFsxThILl0L0EghTE044UIBaYwzbW2lE9JJ6ja0rYVQSjLBhbW0cczwmtaUHaGPe-8wtR1sbGmXTNBD8p1Js47G6-dJ73d6G2-14rWSnBXB-wdBir8myKPufLYQgukhTllXDVW8qnjFC_ruH_QmTqkv31soxglTkhTqw56yKeacwD2WoUQvU-plSr1MWdi3T9s_kn-HK8DZHrjzAeb_m_TF92_sXvkH1aGq7Q</recordid><startdate>202209</startdate><enddate>202209</enddate><creator>Yang, Zhoujie</creator><creator>Zhu, Xiaoli</creator><creator>Wen, Anyan</creator><creator>Qin, Likang</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>WIN</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>202209</creationdate><title>Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri</title><author>Yang, Zhoujie ; Zhu, Xiaoli ; Wen, Anyan ; Qin, Likang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3733-34e848fbee7855a6040459e07afab6c8f58f81fd1b6559983545cc17f3a461613</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Acetic acid</topic><topic>Acidity</topic><topic>Alcohols</topic><topic>Aldehydes</topic><topic>Beverages</topic><topic>cereal</topic><topic>Cereals</topic><topic>Chromatography</topic><topic>coix seed</topic><topic>Dairy products</topic><topic>Electronic tongues</topic><topic>Esters</topic><topic>Fermentation</topic><topic>Flavors</topic><topic>Food</topic><topic>Hydrolysates</topic><topic>Intolerance</topic><topic>Ketones</topic><topic>Lactic acid</topic><topic>Lactose</topic><topic>Limosilactobacillus reuteri</topic><topic>Milk free</topic><topic>Organic acids</topic><topic>Original</topic><topic>Original Research</topic><topic>pH effects</topic><topic>Probiotics</topic><topic>Quinoa</topic><topic>Sensors</topic><topic>Starter cultures</topic><topic>Substrates</topic><topic>Taste</topic><topic>Umami</topic><topic>Vegetarianism</topic><topic>Volatile compounds</topic><topic>volatile flavor compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yang, Zhoujie</creatorcontrib><creatorcontrib>Zhu, Xiaoli</creatorcontrib><creatorcontrib>Wen, Anyan</creatorcontrib><creatorcontrib>Qin, Likang</creatorcontrib><collection>Open Access: Wiley-Blackwell Open Access Journals</collection><collection>Wiley-Blackwell Open Access Backfiles</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>ProQuest Nursing and Allied Health Source</collection><collection>Agricultural Science Collection</collection><collection>PHMC-Proquest健康医学期刊库</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agriculture Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>ProQuest_Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content (ProQuest)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food science & nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yang, Zhoujie</au><au>Zhu, Xiaoli</au><au>Wen, Anyan</au><au>Qin, Likang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri</atitle><jtitle>Food science & nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2022-09</date><risdate>2022</risdate><volume>10</volume><issue>9</issue><spage>3143</spage><epage>3153</epage><pages>3143-3153</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>Although most probiotic products are milk based, lactose intolerance and vegetarianism inspired the idea of developing nondairy probiotic products. In this study, probiotic beverages were produced from four enzymatically hydrolyzed cereal substrates (coix seed, quinoa, millet, and brown rice) and fermented by Limosilactobacillus reuteri. Fermentation parameters, including pH, titratable acidity, viable count, organic acids, and volatile components were determined. Results showed that the pH values decreased and titratable acidity increased with the fermentation process (p < .05). Although the final pH in all samples was below 4.0, the growth of L. reuteri was not significantly inhibited by low pH. The number of viable bacteria (12.96 log CFU/ml) in coix seed substrate was significantly higher than that in other samples after the fermentation for 24 h (p < .05). Lactic acid and acetic acid were the main organic acids after fermentation and the highest in quinoa (lactic acid: 7.58 mg/ml; acetic acid: 2.23 mg/ml). The flavor analysis indicated that there were differences in the flavor components of different cereal beverages. Forty‐nine volatile compounds were identified in four beverages, including acids, alcohols, aldehydes, ketones, and esters. The results of the electronic tongue showed that the umami taste of the fermented coix seed was better than that of other samples, displaying the more pleasant taste characteristics. In conclusion, it is feasible to prepare probiotic symbiotic cereal beverage with L. reuteri as starter culture. This study provides a reference for the development of nondairy probiotic products.
This study was aimed to develop probiotic beverage by using Limosilactobacillus reuteri and enzymatically hydrolyzed cereals. Furthermore, the pH, titratable acidity, viable count, organic acids, and volatile components were investigated.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>36171765</pmid><doi>10.1002/fsn3.2913</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Acetic acid Acidity Alcohols Aldehydes Beverages cereal Cereals Chromatography coix seed Dairy products Electronic tongues Esters Fermentation Flavors Food Hydrolysates Intolerance Ketones Lactic acid Lactose Limosilactobacillus reuteri Milk free Organic acids Original Original Research pH effects Probiotics Quinoa Sensors Starter cultures Substrates Taste Umami Vegetarianism Volatile compounds volatile flavor compounds |
| title | Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri |
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