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

Abstract

This 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.
Author Agnieszka Szparaga
Agnieszka Szparaga,,
-
, Sylwester Tabor (FoPaPE / IoAEaI)
Sylwester Tabor,,
- Institute of Agricultural Engineering and Informatics
, Sławomir Kocira
Sławomir Kocira,,
-
, Ewa Czerwińska
Ewa Czerwińska,,
-
, Maciej Kuboń (FoPaPE / IoAEaI)
Maciej Kuboń,,
- Institute of Agricultural Engineering and Informatics
, Bartosz Płóciennik
Bartosz Płóciennik,,
-
, Pavol Findura
Pavol Findura,,
-
Journal seriesSustainability, ISSN 2071-1050, (N/A 70 pkt)
Issue year2019
Vol11
No21
Pages1-19
Publication size in sheets0.9
Article number6093
Keywords in Englishprobiotic; non-dairy beverages; survivability; fermentation; bacteria; coconut; hemp; sustainable food production
ASJC Classification3305 Geography, Planning and Development; 2105 Renewable Energy, Sustainability and the Environment; 2308 Management, Monitoring, Policy and Law
DOIDOI:10.3390/su11216093
URL https://www.mdpi.com/2071-1050/11/21/6093/pdf
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
File
Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks of 05-11-2019
2,89 MB
Score (nominal)70
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2016 = 0.911; WoS Impact Factor: 2018 = 2.592 (2) - 2018=2.801 (5)
Citation count*
Cite
Share Share

Get link to the record


* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Back
Confirmation
Are you sure?