Lactic fermentation of cereals aqueous mixture of oat and rice flours with and without glucose addition

• Published in: Heliyon 2020-09, Vol.6 (9), p.e04920-e04920, Article e04920
• Main Authors: Gallo, Marianna, Passannanti, Francesca, Colucci Cante, Rosa, Nigro, Federica, Schiattarella, Paola, Zappulla, Salvatore, Budelli, Andrea, Nigro, Roberto
• Format: Article
• Language: English
• Subjects: Fermented food; Food science; Food technology; Glucose; Lactobacillus paracasei CBA L74; Nutrition; Oat flour; Probiotics; Rice flour
• ISSN: 2405-8440; 2405-8440
• DOI: 10.1016/j.heliyon.2020.e04920

Studies of the ability of probiotics to ferment cereal flours are necessary to obtain products with enhanced nutritional value. In this study, Lactobacillus paracasei CBA-L74 was used to ferment cereal aqueous mixtures containing both oat (7.5% w/v) and rice flours (7.5% w/v), with and without glucose, to understand whether glucose addition could have any effect on growth and metabolism. Viability, pH, metabolites production during fermentation (24 h, 37 °C) and substrates reduction were analysed. The strain showed good growth in the cereal aqueous mixture both with and without glucose addition, but suspensions prepared with glucose showed the best results. A bacterial concentration of 7 log CFU mL−1, a pH value of 4.70 and lactic acid production of 1250 mg L−1 were achieved when fermentation was performed without glucose addition, while in the presence of glucose, a t24 bacterial growth of 8 log CFU mL−1 was reached, with a pH value of 3.11 and lactic acid production of 6050 mg L−1. Food science, Food technology, Nutrition, Lactobacillus paracasei CBA L74, Fermented food, Rice flour, Oat flour, Glucose, Probiotics