Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks
Agnieszka Szparaga , Sylwester Tabor , Sławomir Kocira , Ewa Czerwińska , Maciej Kuboń , Bartosz Płóciennik , Pavol Findura
AbstractThis study aimed at determining the survivability of probiotic bacteria cultures in model non-dairy beverages subjected or not to the fermentation and storage processes, representing milk substitutes. The experimental material included milks produced from desiccated coconut and non-dehulled seeds of hemp (Cannabis sativa L.). The plant milks were subjected to chemical and microbiological evaluation immediately after preparation as well as on day 7, 14, and 21 of their cold storage. Study results proved that the produced and modified plant non-dairy beverages could be the matrix for probiotic bacteria. The fermentation process contributed to increased survivability of Lactobacillus casei subsp. rhamnosus in both coconut and hemp milk. During 21-day storage of inoculated milk substitutes, the best survivability of Lactobacillus casei was determined in the fermented coconut milk. On day 21 of cold storage, the number of viable Lactobacillus casei cells in the fermented coconut and hemp milks ensured meeting the therapeutic criterion. Due to their nutritional composition and cell count of bacteria having a beneficial effect on the human body, the analyzed groceries—offering an alternative to milk—represent a category of novel food products and their manufacture will contribute to the sustainable development of food production and to food security assurance.
|Journal series||Sustainability, ISSN 2071-1050, (N/A 70 pkt)|
|Publication size in sheets||0.9|
|Keywords in English||probiotic; non-dairy beverages; survivability; fermentation; bacteria; coconut; hemp; sustainable food production|
|ASJC Classification||; ;|
|License||Journal (articles only); author's original; ; after publication|
|Publication indicators||= 0; : 2016 = 0.911; : 2018 = 2.592 (2) - 2018=2.801 (5)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.