Scientific journal

52 2013

Journal of Food and Nutrition Research
Summary No. 1 / 2013

Cereals and pseudocereals as substrates for growth and metabolism of a probiotic strain Lactobacillus rhamnosus GG
Journal of Food and Nutrition Research, 52, 2013, No. 1, s. 25-36

Monika Kocková, Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia. E-mail:

Summary: The aim of this work was to evaluate suitability of cereals and pseudocereals as carriers for probiotic bacteria, leading to the development of new probiotic foods for consumers allergic to milk protein or gluten. Before fermentation experiments, content of water, reducing saccharides, proteins, lipids and crude fibre in selected cereals (rye, barley, oat, millet) and pseudocereals (amaranth, buckwheat) were evaluated. The growth and metabolic activity of the probiotic strain Lactobacillus rhamnosus GG during fermentation of mixtures of selected cereals and pseudocereals with water at two initial inoculation levels were monitored. Viable cell count, pH value, titratable acidity and contents of organic acids were analysed during static fermentation of cooked substrates at 37 °C for 48 h. Lb. rhamnosus GG was able to grow up to the counts higher than 6 log CFU•g-1 and metabolized each kind of substrates. The inoculation level had no significant influence on the growth of Lb. rhamnosus GG, but metabolic activity was affected by density of cells inoculated at the beginning of the process, in particular in substrates prepared from amaranth flour, milled amaranth grain, buckwheat flour and whole barley flour.

Keywords: cereal; pseudocereal; Lactobacillus rhamnosus GG; fermentation; probiotic; functional food

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