Continuous development of new functional foods is the response of science and industry to the increased consumer awareness regarding health and the role of foods for improving quality of life. Oats and probiotics have long been recognized for their health benefits. In the present study was carried the technological study of fermented product based on oat bran. In an attempt to develop a fermented, non-dairy product based on oats, oat bran suspension was fermented with a mixture of starter culture containing Str. thermophilus, L. bulgaricus and L. acidophilus. The oat base was heat treated for 10 min at 95 °C prior to inoculation. Several factors, such as fermentation time, starter culture concentration, oat bran and sucrose content, affecting the fermentation process, were established. It was found that the 10% starter culture, 5% oat bran and 5% sucrose content to the oat mash are more appropriate for obtaining a probiotic product. The appropriate fermentation time was 8 h. The viable cell counts reached at the end of process were about 6 ×109 cfu ml−1.
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机译：不断开发新的功能食品是科学和工业对消费者对健康和食品在改善生活质量中作用的认识提高的反应。燕麦和益生菌因其对健康的益处而久负盛名。本研究进行了基于燕麦麸的发酵产品的工艺研究。为了开发基于燕麦的发酵的非乳制品，将燕麦麸悬浮液与含有Str的发酵剂混合物进行了发酵。嗜热菌，保加利亚乳杆菌和嗜酸乳杆菌。接种前，将燕麦片在95°C下热处理10分钟。建立了影响发酵过程的几个因素，例如发酵时间，发酵剂浓度，燕麦麸和蔗糖含量。已经发现，对于燕麦泥而言，10％的起子培养物，5％的燕麦麸和5％的蔗糖含量更适合于获得益生菌产品。合适的发酵时间是8小时。在处理结束时达到的活细胞计数约为6×10 9 cfu ml -1 。
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