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

References

• Altamirano-Fortoul, R., Moreno-Terrazas, R., Quezada-Gallo, A., & Rosell, C. M. (2012). Viability of some probiotic coatings in bread and its effect on the crust mechanical properties. Food Hydrocolloids, 29(1), 166–174. https://doi.org/https://doi.org/10.1016/j.foodhyd.2012.02.015.
   Google Scholar
• Angelov, A., Gotcheva, V., Kuncheva, R., & Hristozova, T. (2006). Development of a new oat-based probiotic drink. International Journal of Food Microbiology, 112(1), 75–80. https://doi.org/https://doi.org/10.1016/j.ijfoodmicro.2006.05.015.
   Google Scholar
• Association of Official Analytical Chemists – AOAC. Research institute, 2020. Certification No 080603, TEMPO EC. Certification No 041001, TEMPO YM. Certification No 050801, TEMPO EB. Certification No 060702, TEMPO CC. Certification No 121204, TEMPO AC. BioMérieux S.A. AOAC. Retrieved December 20, 2020, from https://members.aoac.org/AOAC/PTM_Validated_Methods.aspx
   Google Scholar
• Campos-Giménez, E., Fontannaz, P., Trisconi, M. J., Kilinc, T., Gimenez, C., & Andrieux, P. (2008). Determination of vitamin B12 in food products by liquid chromatography/UV detection with immunoaffinity extraction: Single-laboratory validation. Journal of AOAC International, 91(4), 786–793. https://doi.org/https://doi.org/10.1093/jaoac/91.4.786
   Google Scholar
• Canbulat, Z., & Ozcan, T. (2015). Effects of short-chain and long-chain inulin on the quality of probiotic yogurt containing Lactobacillus rhamnosus. Journal of Food Processing and Preservation, 39(6), 1251–1260. https://doi.org/https://doi.org/10.1111/jfpp.12343
   Google Scholar
• Coda, R., Rizzello, C. G., Trani, A., & Gobbetti, M. (2011). Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria. Food Microbiology, 28(3), 526–536. https://doi.org/http://dx.doi.org/10.1016/j.fm.2010.11.001
   Google Scholar
• Colombo Pimentel, T., Almeida da Costa, W. K., Barão, C. E., Rosset, M., & Magnani, M. (2021). Vegan probiotic products: A modern tendency or the newest challenge in functional foods. Food Research International, 140(110033), 0963–9969. https://doi.org/https://doi.org/10.1016/j.foodres.2020.110033
   Google Scholar
• Dewell, A., Weidner, G., Summer, M. D., Chi, C. S., & Ornish, D. (2008). A very-low-fat vegan diet increases intake of protective dietary factors and decreases intake of pathogenic dietary factors. Journal of American Dietetic Association, 108(2), 347–356. https://doi.org/https://doi.org/10.1016/j.jada.2007.10.044
   Google Scholar
• Dharmasena, M., Barron, F., Fraser, A., & Jiang, X. (2015). Refrigerated shelf life of a coconut water-oatmeal mix and the viability of Lactobacillus Plantarum Lp 115-400B. Foods, 10(4(3)), 328–337. https://doi.org/https://doi.org/10.3390/foods4030328
   Google Scholar
• Farinha, L. R. L., Sabo, S. S., Porto, M. C., Souza, E. C., Oliveira, M. N., & Oliveira, R. P. S. (2015). Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of. Lactococcus Lactis. Chemical Engineering Journal, 43(5), 313–318. https://doi.org/https://doi.org/10.3303/CET1543053
   Google Scholar
• Ghanbari, M., Mortazavian, A. M., Ghasemi, J. B., Mohammadi, A., Hosseini, H., & Neyestani, T. R. (2017). Formulation and development of a new prebiotic cereal-based dairy dessert: Rheological, sensory and physical attributes. Food Science and Technology Research, 23(5), 637–649. https://doi.org/https://doi.org/10.3136/fstr.23.637
   Google Scholar
• Granato, D., Putnik, P., Kovacevic, D. B., Santos, J. S., Calado, V., Rocha, R. S., Da Cruz, A. G., Jarvis, B., Rodionova, O. Y., & Pomerantsev, A. (2018). Trends in chemometrics: Food authentication, microbiology, and effects of processing. Comprehensive Reviews in Food Science and Food Safety, 17(466), 663–677. https://doi.org/https://doi.org/10.1111/1541-4337.12341
   Google Scholar
• Gupta, S., Cox, S., & Abu-Ghannam, N. (2010). Process optimization for the development of a functional beverage based on lactic acid fermentation of oats. Biochemical Engineering Journal, 52(2–3), 199–204. https://doi.org/https://doi.org/10.1016/j.bej.2010.08.008
   Google Scholar
• Helland, M. H., Wicklund, T., & Narvhus, J. A. (2004). Growth and metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings. International Dairy Journal, 14(11), 957–965. https://doi.org/https://doi.org/10.1016/j.idairyj.2004.03.008
   Google Scholar
• Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., Morelli, L., Canani, R. B., Flint, H. J., Salminen, S., Calder, P. C., & Sanders, M. E. (2014). The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology, 11(8), 506–514. https://doi.org/https://doi.org/10.1038/nrgastro.2014.662491238624912386
   Google Scholar
• International Standard EN ISO 13299. (2016). Sensory Analysis. Methodology. General guidance for establishing a sensory profile.
   Google Scholar
• International Standard EN ISO 8587. (2006). Sensory analysis-Methodology – Ranking.
   Google Scholar
• ISO 8586–2. (1994). Sensory analysis. General guidance for the selection, training and monitoring of assessors – Part 2: Experts.
   Google Scholar
• Jarosz, M., Stoś, K., Przygoda, B., Matczuk, E., Stolińska-Fiedorowicz, H., & Kłys, W. (2017). Vitamins. In M. Jarosz (Ed.), Nutrition Standards for the polish population (pp. 172–173). Food and Nutrition Institute.
   Google Scholar
• Kocková, M., Dilongová, M., Hybenová, E., & Valík, L. (2013). Evaluation of cereals and pseudocereals suitability for the development of new probiotic foods. Journal of Chemistry, 2013, 1–8. https://doi.org/https://doi.org/10.1155/2013/414303
   Google Scholar
• LeBlanc, J. G., Laiño, J. E., del Valle, M. J., Vannini, V., van Sinderen, D., Taranto, M. P., De Valdez, G. F., De Giori, G. S., & Sesma, F. (2011, December). B-group vitamin production by lactic acid bacteria–current knowledge and potential applications. Journal of Applied Microbiology, 111(6), 1297–1309. Epub 2011 Oct 10. PMID: 21933312. https://doi.org/https://doi.org/10.1111/j.1365-2672.2011.05157.x.
   Google Scholar
• Marko, A., Rakická, M., Mikušová, L., Valík, Ľ., & Šturdík, E. (2014). Lactic acid fermentation of cereal substrates in nutritional perspective. International Journal of Research in Chemistry and Environment, 4(4), 80–92.
   Google Scholar
• Martensson, O., Öste, R., & Holst, O. (2002). The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products. Food Research International, 35(8), 775–784. https://doi.org/https://doi.org/10.1016/S0963-9969(02)00074-1
   Google Scholar
• Molin, G. (2001). Probiotics in foods not containing milk or milk constituents, with special reference to Lactobacillus plantarum 299v. . The American Journal of Clinical Nutrition, 73(Suppl. S2), 380–385. https://doi.org/https://doi.org/10.1093/ajcn/73.2.380s
   Google Scholar
• Mridula, D., & Sharma, M. (2015). Development of non-dairy probiotic drink uti-lizing sprouted cereals, legume and soymilk. LWT - Food Science and Technology, 62(1), 482–487. https://doi.org/https://doi.org/10.1016/j.lwt.2014.07.011
   Google Scholar
• Muyanja, C. M. B. K., Narvhus, J. A., & Langsrud, T. (2012). Organic acids and volatileorganic compounds produced during traditional and starter culture fer-menta tion of Bushera, a Ugandan fermented cereal beverage, a Ugandan Fermented Cereal Beverage. Food Biotechnology, 26(1), 1e28. https://doi.org/https://doi.org/10.1080/08905436.2011.617252.
   Google Scholar
• Nadeem, M., Anjum, F. M., Amir, R. M., Khan, M. R., & Hussein, S. (2010). An overview of anti-nutritional factors in cereal grains with special reference to wheat-A review. Pakistan Journal of Food Sciences, 20(1–4), 54–61.
   Google Scholar
• NF ISO 15214. (1998). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of mesophilic lactic acid bacteria. Colony count technique at 30°C.
   Google Scholar
• Ogunremi, O. R., Agrawal, R., & Sanni, A. I. (2015). Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32. Food Science & Nutrition, 3, 486–494. https://doi.org/https://doi.org/10.1002/fsn3.239
   Google Scholar
• Peyer, L., Zannini, E., & Arendt, E. K. (2016). Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends in Food Science & Technology, 54, 17–25. https://doi.org/https://doi.org/10.1016/j.tifs.2016.05.009.
   Google Scholar
• Prakash, J. (2017). Chapter 14 - safety of fermented cereals and legumes. In Prakash, V., Martín-Belloso, O., Keener, L., Astley, S., Braun, S., McMahon, H., & Lelieveld, H., (Eds.), Regulating safety of traditional and ethnic foods (pp. 283–310). Academic Press. https://doi.org/https://doi.org/10.1016/B978-0-12-800605-4.00014-1.
   Google Scholar
• Reid, G. (2008). Probiotics and prebiotics-progress and challenges. International Dairy Journal, 18(10–11), 969–975. https://doi.org/https://doi.org/10.1016/j.idairyj.2007.11.025
   Google Scholar
• Russo, P., Arena, M. P., Fiocco, D., Capozzi, V., Drider, D., & Spano, G. (2017). Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products. International Journal of Food Microbiology, 247, 48–54. https://doi.org/https://doi.org/10.1016/j.ijfoodmicro.2016.04.027.
   Google Scholar
• Russo, P., Valeria de Chiara, M. L., Capozzi, V., Pia Arena, M., Amodio, M. L., Rascón, A., Dueñas, M. T., López, P., & Spano, G. (2016). Lactobacillus plantarum strains for multifunctional oat-based foods. LWT - Food Science and Technology, 68, 288–294. https://doi.org/https://doi.org/10.1016/j.lwt.2015.12.040
   Google Scholar
• Salmeron, I., Thomas, K., & Pandiella, S. S. (2015). Effect of potentially probiotic acticacid bacteria on the physicochemical composition and acceptance of fermented cereal beverages. Journal of Functional Foods, 15, 106e115. https://doi.org/https://doi.org/10.1016/j.jff.2015.03.012
   Google Scholar
• Saulnier, D. M., Santos, F., Roos, S., Mistretta, T. A., Spinler, J. K., Molenaar, D., Teusink, B., & Versalovic, J. (2011). Exploring metabolic pathway reconstruction and genome-wide expression profiling in Lactobacillus reuteri to define functional probiotic features. PLoS One, 6(4), e18783. https://doi.org/https://doi.org/10.1371/journal.pone.0018783.
   Google Scholar
• Sharma, P., Trivedi, N., & Gat, Y. (2017). Development of functional fermented whey-oat based product using probiotic bacteria. 3 Biotech, 7(4), 272. https://doi.org/https://doi.org/10.1007/s13205-017-0906-3
   Google Scholar
• Taranto, M. P., Vera, J. L., Hugenholtz, J., De Valdez, G. F., & Sesma, F. (2003). Lactobacillus reuteri CRL1098 produces cobalamin. Journal of Bacteriology, 185(18), 5643–5647. https://doi.org/https://doi.org/10.1128/JB.185.18.5643-5647.2003
   Google Scholar
• Torres, A. C., Vannini, V., Bonacina, J., Font, G., Saavedra, L., & Taranto, M. P. (2016). Cobalamin production by Lactobacillus coryniformis: Biochemical identification of the synthetized corrinoid and genomic analysis of the biosynthetic cluster. BMC Microbiology, 16(1), 240. https://doi.org/https://doi.org/10.1186/s12866-016-0854-9
   Google Scholar
• Trząskowska, M. (2013). Probiotics in products of plant origin. Żywność. Nauka. Technologia. Jakość//Food. Science Technology. Quality, 4(89), 5–20.
   Google Scholar
• Waldmann, A., Koschizke, J. W., Leitzman, C. (2003). Dietary intakes and life factors of a vegan population in Germany. Results from German Vegan study. European Journal of Clinal Nutrition, 57(8), 947–955. https://doi.org/https://doi.org/10.1038/sj.ejcn.1601629
   Google Scholar
• Williams, M., & Hekmat, S. (2017). Lactobacillus rhamnosus GR-1 in fermented rice pudding supplemented with short chain inulin, long chain inulin, and oat as a novel functional food. Fermentation, 3(4), 55. https://doi.org/https://doi.org/10.3390/fermentation3040055.
   Google Scholar
• Zhang, L., Lou, Y., & Schutyser, M. A. I. (2018). 3D printing of cereal-based food structures containing probiotics. Food Structure, 18, 14–22. 2213–3291. https://doi.org/https://doi.org/10.1016/j.foostr.2018.10.002
   Google Scholar
• Zielińska, D., & Kołożyn-Krajewska, D. (2018). Food-origin lactic acid bacteria may exhibit probiotic properties: Review. Biomed Research International, 2018, 5063185. https://doi.org/https://doi.org/10.1155/2018/5063185
   Google Scholar
• Zielińska, D., Rzepkowska, A., Radawska, A., & Zieliński, K. (2015). In vitro screening of selected probiotic properties of Lactobacillus strains isolated from traditional fermented cabbage and cucumber. Current Microbiology, 70(2), 183–194. https://doi.org/https://doi.org/10.1007/s00284-014-0699-0
   Google Scholar