Effects of germinated and ungerminated grains on the production of non-dairy probiotic-fermented beverages
Main Article Content
Keywords
grain, Lactobacillus plantarum ZJ5, germination, non-dairy, fermented drink
Abstract
Non-dairy probiotic-fermented beverages were produced from germinated and ungerminated barley, highland barley and rice, which were germinated for 48–96 h at 30ºC, then dried, baked, ground, mixed and blended in a ratio of 3:2:1. Varying amounts of the mixture (0, 2, 4, 6, and 8 g) were added to soybean milk, peanut milk or coconut milk. Distilled water was used as a control. Sucrose (4 g) was added to each solution, followed by inoculation with Lactobacillus plantarum strain ZJ5 for 6 h. After fermentation, the pH, acidity, bacterial counts and antioxidant activity were measured and sensory evaluations were performed. Increase in the concentration of grain mixture to 8 g increased the pH, acidity, probiotic count, antioxidant content and polyphenol content values as well. The antioxidant capacity of germinated and ungerminated grain probiotic beverages was 1.08–1.26 mM and 0.69–1.08 mM, while the total phenolic content was 1.10–3.91 mM and 1.03–2.79 mM, respectively. The sensory evaluation scores of coconut beverages were higher than those of other beverages. Probiotic beverages containing 6 g of cereal mixture had the highest acceptability scores. Beverages containing germinated, as opposed to ungerminated, grains had higher nutritional value and better sensory qualities. The results highlighted the importance of germinated grains to improve the quality of non-dairy probiotic-fermented beverages.
References
Andrade, A., Matos, C., Lopes, J., Pires, T. and Joaquim, J., 2017. The use of probiotics and the effect in antibiotic associated diarrhea. Clinical Therapeutics 39: e47. 10.1016/j.clinthera.2017.05.145
Donkor, O.N., Stojanovska, L., Ginn, P., Ashton, J. and Vasiljevic, T., 2012. Germinated grains—sources of bioactive compounds. Food Chemistry 135: 950–959. 10.1016/j.foodchem.2012.05.058
Finley, J., Barrett, W., Joseph, M.B. and Burdette, C., 2015. Determination of total phenolic content using the folin-c assay. Journal of AOAC International 98: 1109–1110.
Fiorda, F.A., Pereira, G.V.D., Thomaz-Soccol, V., Rakshit, S.K. and Soccol, C.R., 2016. Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: fermentation kinetics and storage study. Food Science and Technology International 22: 732–742. 10.1177/1082013216646491
Gupta, S. and Abu-Ghannam, N., 2012. Probiotic fermentation of plant based products: possibilities and opportunities. Critical Reviews in Food Science and Nutrition 52: 183–199. 10.1080/10408398.2010.499779
Shilin, H. and Sharareh, H.,2015.. Sensory evaluation of non-dairy probiotic beverages. Journal of Food Research 4(1): 186. 10.5539/jfr.v4n1p186
Holloender, P.L.B., Ross, A.B. and Kristensen, M., 2015. Whole-grain and blood lipid changes in apparently healthy adults: a systematic review and meta-analysis of randomized controlled studies. American Journal of Clinical Nutrition 102: 556–572. 10.3945/ajcn.115.109165
Liu, J., Huang, L., Wang, C., Liu, Y., Yan, Z., Wang, Z., Xiang, L., Zhong, X., Gong, F., Zheng, Y., Liu, D. and Wu B., 2019. Genome-wide association study reveals novel genomic regions associated with high grain protein content in wheat lines derived from wild emmer wheat. Frontiers in Plant Science 10: 464. 10.3389/fpls.2019.00464
Maldonado Galdeano, C., Novotny Nunez, I., Carmuega, E., de Moreno De LeBlanc, A. and Perdigon, G., 2015. Role of probiotics and functional foods in health: gut immune stimulation by two probiotic strains and a potential probiotic yoghurt. Endocrine Metabolic Immune Disorder Drug Targets 15: 37–45. 10.2174/1871530314666141216121349
Nelson, K., Stojanovska, L., Vasiljevic, T. and Mathai, M., 2013. Germinated grains: a superior whole grain functional food? Canadian Journal of Physiology and Pharmacology 91: 429–441. 10.1139/cjpp-2012-0351
Ough, C.S., Amerine, M.A. and Sparks, T.C., 1965. Studies with controlled fermentations. xi. Fermentation temperature effects on acidity and ph. American Journal of Enology and Viticulture (AJEV) 20: 127–139.
Ouwehand, A.C., Kurvinen, T. and Rissanen, P., 2004. Use of a probiotic bifidobacterium in a dry food matrix, an in vivo study. International Journal of Food Microbiology 95: 103–106. 10.1016/j.ijfoodmicro.2004.03.015
Quigley, E.M.M., 2019. Prebiotics and probiotics in digestive health. Clinical Gastroenterology and Hepatology 17: 333–344. 10.1016/j.cgh.2018.09.028
Seddik, H.A., Bendali, F., Gancel, F., Fliss, I., Spano, G. and Drider, D., 2017. Lactobacillus plantarum and its probiotic and food potentialities. Probiotics and Antimicrobial Proteins 9: 111–122. 10.1007/s12602-017-9264-z
Skryplonek, K. and Jasinska, M., 2015. Fermented probiotic beverages based on acid whey. Acta Scientiarum Polonorum. Technologia Alimentaria 14: 397–405. 10.17306/J.AFS.2015.4.39
Song, D.F., Zhu, M.Y. and Gu, Q., 2014. Purification and characterization of plantaricin zj5, a new bacteriocin produced by lactobacillus plantarum zj5. PLoS One 9: e105549. 10.1371/journal.pone.0105549
Wagner, R.D. and Johnson, S.J., 2017. Probiotic bacteria prevent salmonella—induced suppression of lymphoproliferation in mice by an immunomodulatory mechanism. BMC Microbiology 17: 77. 10.1186/s12866-017-0990-x
Xu, F., Dang, B., Yang, X.J., Wu, K.D. and Chi, D.Z., 2016. Evaluation of nutritional quality of different hulless barleys. Journal of Triticeae Crops 9: 1249–1257. https://mlzwxb.alljournals.ac.cn/mlzwxb/ch/index.aspx
Zhang, K., Yang, J., Qiao, Z., Cao, X., Luo, Q., Zhao, J., Wang, F. and Zhang, W., 2019. Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China. Food Chemistry 293: 32–40. 10.1016/j.foodchem.2019.04.053