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首页> 外文期刊>Czech Journal of Food Sciences >Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods
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Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods

机译：开发新的谷类，假谷类和谷类，豆类为基础的益生食品

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The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat with Lactobacillus rhamnosus GG and subsequent moulding to eliminate water from the cooked grains. The cell growth, pH and organic acid profiles were monitored during fermentation process at 37°C for 10 h followed by the storage period at 5°C for 21 days. The growth and metabolic parameters were calculated using principles of the predictive microbiology. Lb. rhamnosus GG was able to grow in all substrates during fermentation and reached the cell density of 6.68–7.58 log CFU/g, the highest growth rate having been calculated in the oat product (0.341 log CFU/g/h). After the fermentation, the lowest pH value was observed in the barley product (4.52), while after the storage in the oat-soya product (4.32). The greatest amount of lactic acid after the storage period was measured in the oat-soya product (1977.8 mg/kg). Sensory characteristics of the fermented and stored products were also monitored.
机译：测试了所选谷物，假谷物和豆类对新型益生菌食品开发的适用性。益生菌产品是通过将荞麦，深色荞麦，大麦，燕麦，大豆和鹰嘴豆与燕麦和鼠李糖乳杆菌GG混合接种，然后成型以从煮熟的谷物中除去水来生产的。在发酵过程中，在37°C下监测细胞生长，pH和有机酸概况，持续10h，然后在5°C下保存21天。使用预测微生物学原理计算生长和代谢参数。磅。鼠李糖体GG在发酵过程中能够在所有底物中生长，细胞密度达到6.68–7.58 log CFU / g，燕麦产品的最高生长速率已被计算出（0.341 log CFU / g / h）。发酵后，在大麦产品中观察到最低的pH值（4.52），而在燕麦豆制品中存储后（4.32）。在燕麦豆制品中测定了贮藏期后乳酸的最大含量（1977.8 mg / kg）。还监测了发酵和储存产品的感官特性。

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