Cereal-based vegan desserts as container of potentially probiotic bacteria isolated from fermented plant-origin food

ABSTRACT

The aim of this study was to assess the possibility of using selected bacterial strains (lactic acid bacteria – LAB) isolated from traditional fermented plant-origin food, to produce potentially functional (probiotic and/or synbiotic) cereal-based vegan desserts. The scope of the study included: optimization of the recipe and fermentation conditions of cereal raw materials, taking into account the an adequate concentration of the number of probiotic bacteria in the product at a minimum level of 6 log CFU g⁻¹), an accepted sensory quality of the final product after the fermentation process and estimation of microbiological and sensory quality of developed products after 21 days refrigerated storage. The level of vitamin B₁₂ in fresh products and after refrigerated storage was also determined. The results showed that it is possible to develop safe, potentially functional cereal-based vegan desserts with an appropriate number of LAB bacteria, accepted sensory quality and content of vitamin B₁₂.

RESUMEN

El presente estudio se propuso evaluar la posibilidad de utilizar cepas bacterianas seleccionadas (cultivos lácticos - LAB) aisladas de alimentos tradicionales fermentados de origen vegetal, para producir postres veganos potencialmente funcionales (probióticos y/o simbióticos) a base de cereales. El alcance del estudio incluyó: la optimización de la receta y de las condiciones de fermentación de las materias primas de cereales, teniendo en cuenta la concentración adecuada del número de bacterias probióticas en el producto a un nivel mínimo de 6 log UFC g⁻¹, el logro de una calidad sensorial aceptada del producto final después del proceso de fermentación y la estimación de la calidad microbiológica y sensorial de los productos elaborados después de 21 días de almacenamiento refrigerado. Asimismo, se determinó el nivel de vitamina B₁₂ en los productos frescos y tras el almacenamiento refrigerado. Los resultados dan cuenta de que es posible elaborar postres veganos a base de cereales, seguros y potencialmente funcionales, con un número adecuado de bacterias LAB, una calidad sensorial que reciba aceptación y cierto contenido de vitamina B₁₂.

PALABRAS CLAVE:

• cepas de LAB de origen vegetal
• productos de cereales
• alimentos veganos
• prebióticos
• alimentos funcionales
• vitamina B₁₂

KEYWORDS:

• Plant-origin LAB strains
• cereal products
• vegan food
• prebiotics
• functional food
• vit. B₁₂

Data Availability Statement

All data generated or analyzed during this study are included in this article.

Consent to participate

Informed consent was obtained from each subject prior to their participation in the sensory evaluations carried out in the study.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the Institute of Human Nutrition Sciences, Warsaw Uni-versity of Life Science (WULS) under Grant 505-10-100500-P00225-99; Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene,Warsaw University of Life Science (WULS), [505-10-100500-P00225-99].