Suitability of cereal porridges as substrate for probiotic strain Lactobacillus rhamnosus GG

Authors

  • Monika Kocková Department of Nutrition and Food Assesment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
  • Ľubomí­r Valí­k Department of Nutrition and Food Assesment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava

DOI:

https://doi.org/10.5219/242

Keywords:

cereal, pseudocereal, fermentation, probiotic, Lactobacillus rhamnosus GG

Abstract

The aim of this work was to find new substrates suitable for growth and metabolism of probiotic strain Lactobacillus rhamnosus GG, which would be interesting for development of new functional food. The growth and metabolic activity of Lb. rhamnosus GG in cereal (rye, barley, oat and millet) porridges were monitored during fermentation process. Cereal and porridges, were inoculated with this strain at two initial levels to obtain approximately 5 or 6 log colony form units per gram of suspension after sterilization and cooling,. Fermentation was led stationary at 37 °C for 48 hours and viable cell count, pH value, titratable acidity and organic acids were analysed. Metabolic activity of Lb. rhamnosus GG was influenced by inoculation level and by the type of cereal used. The cereals fermented by lactic acid bacteria, especially probiotic strains, might broaden the offer of probiotic products for those suffering from milk allergy.

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Published

2013-07-09

How to Cite

Kocková, M. ., & Valí­k, Ľubomí­r . (2013). Suitability of cereal porridges as substrate for probiotic strain Lactobacillus rhamnosus GG. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 22–27. https://doi.org/10.5219/242

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