Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium

Figures & data

Figure 1. Acidification curve of oat drink by selected combinations of starter cultures. ^a,b,c,d same lowercase letters indicate no statistically significant difference (α = 0.05; n = 4). Legend: YC – oat drink samples fermented with a starter culture YC-X16; YC-BB – oat drink samples fermented by the starter culture YC-X16 and Bifidobacterium animalis subsp. lactis BB-12; YC-PS – oat drink samples fermented with the starter culture YC-X16 and Propionibacterium PS-4; and YC-BB-PS – oat drink samples fermented with a starter culture YC-X16, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium PS-4.

Table 1. Change in pH during refrigerated storage of fermented oat drinks (average values and standard deviations).

Storage time [day]	0	7	14	21	28	35
sample code
YC	4.14* ± 0.14	4.18  ±  0.14	4.20 ± 0.14	4.26 ± 0.14	4.24 ± 0.14	4.26  ±  0.14
YC-BB	4.11  ±  0.13	4.11  ±  0.14	4.08  ±  0.13	4.23  ±  0.14	4.17  ±  0.14	4.17  ±  0.14
YC-PS	4.12  ±  0.14	4.10  ±  0.13	4.15  ±  0.14	4.12  ±  0.14	4.17  ±  0.14	4.16  ±  0.14
YC-BB-PS	4.12  ±  0.13	4.08  ±  0.13	4.09  ±  0.13	4.11  ±  0.13	4.17  ±  0.14	4.17  ±  0.14

*In no case was a statistically significant difference found (n = 4).

Table 2. Change in bacterial cell population [log(CFU/g)] during refrigerated storage of fermented oat drinks (average values and standard deviations).

Storage time [day]	0	7	14	21	28	35
Sample code	Streptococcus thermophilus
YC	8.4^a ± 0.2	8.1^b ± 0.0	8.1^b ± 0.0	7.8^b,c ± 0.3	7.8^c ± 0.3	7.6 ^c ± 0.2
YC-BB	8.6^a ± 0.1	8.2^a,b ± 0.1	8.2^a,b ± 0.1	7.2^c,d ± 0.1	7.1^d ± 0.1	7.0^d ± 0.1
YC-PS	8.5^a ± 0.1	8.4^a ± 0.0	8.4^a ± 0.0	7.6^c ± 0.0	7.5^c ± 0.1	7.3^c,d ± 0.1
YC-BB-PS	8.4^a ± 0.1	8.3^a,b ± 0.1	8.3^a,b ± 0.1	7.7^b,c ± 0.0	7.5^c ± 0.0	7.3^c,d ± 0.1
Sample code	Lactobacilli
YC	8.1^a ± 0.2	8.0^a ± 0.1	7.7^a ± 0.2	7.8^a ± 0.1	7.6^a,b ± 0.1	7.3^b ± 0.1
YC-BB	8.1^a ± 0.1	7.9^a ± 0.2	7.5^a,b ± 0.2	7.4^b ± 0.2	7.2^b ± 0.4	6.8^b ± 0.2
YC-PS	8.1^a ± 0.2	7.5^a,b ± 0.5	7.5^a,b ± 0.3	7.4^b ± 0.1	7.2^b ±0.3	6.8^b ± 0.3
YC-BB-PS	8.1^a ± 0.3	7.8^a ± 0.1	7.5^a,b ± 0.3	7.5^a,b ± 0.2	7.5^a,b ± 0.1	7.2^b ± 0.2
sample code	Bifidobacteria
YC-BB	7.0^a ± 0.2	6.8^a ± 0.5	6.5^a ± 0.4	6.0^a,b ± 0.3	5.7^b ± 0.4	5.4^b ± 0.3
YC-BB-PS	7.1^a ± 0.2	6.9^a ± 0.3	6.5^a ± 0.2	6.4^a ± 0.2	6.0^a,b ± 0.2	5.5^b ± 0.3
sample code	Propionibacteria
YC-PS	7.2^a ± 0.2	7.2^a ± 0.2	7.0^a ± 0.2	6.4^b ± 0.2	6.0^b,c ± 0.2	5.5^d ± 0.1
YC-BB-PS	7.3^a ± 0.2	7.2^a ± 0.2	7.2^a ± 0.2	6.8^a,b ± 0.2	6.6^b ± 0.2	6.0^c ± 0.2

^a,b,c,dthe same lowercase letters within the same type of bacteria indicate no statistically significant difference (α = 0.05; n = 4).

Figure 2. Change in hardness and adhesiveness during refrigerated storage of fermented oat drinks (average values and standard deviations).

Figure 3. Change in sugar content during refrigerated storage of fermented oat drinks (a) YC, (b) YC-BB, (c) YC-PS, and (d) YC-BB-PS.

Table 3. Change in water-holding capacity during refrigerated storage of fermented oat drinks (average values and standard deviations).

Storage time [day]	0	7	14	21	28	35
sample code
YC	46.1^b ± 1.3	48.8^a,b ± 1.3	51.0^c ± 1.2	57.7^d ± 1.0	57.3^d ± 1.1	55.3^c,d ± 1.1
YC-BB	46.6^b ± 1.3	55.7^c ± 1.1	60.6^d ± 1.0	63.5^d ± 0.9	60.3^d ± 1.0	59.3^d ± 1.0
YC-PS	38.0^a ± 1.5	43.4^a,b ± 1.4	48.0^b,c ± 1.3	51.8^c ± 1.2	59.1^d ± 1.1	61.0^d ± 1.0
YC-BB-PS	40.9^a ± 1.5	44.1^a,b ± 1.4	54.3^c ± 1.1	59.5^d ± 1.0	59.3^d ± 1.0	60.0^d ± 1.0

^a,b,c,dthe same lowercase letters indicate no statistically significant difference (α = 0.05; n = 4).

Data availability statement

The data that support the findings of this study are available from the corresponding author (M.Z.) upon reasonable request.