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Lactobacillus plant...
Lactobacillus plantarum strains for multifunctional oat-based foods
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- Russo, Pasquale (author)
- Promis Biotech srl
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- de Chiara, Maria Lucia Valeria (author)
- University of Foggia
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- Capozzi, Vittorio (author)
- Promis Biotech srl
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- Arena, Mattia Pia (author)
- University of Foggia
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- Amodio, Maria Luisa (author)
- University of Foggia
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- Rascón, Ana (author)
- Lund University,Lunds universitet,Centrum för preventiv livsmedelsforskning,Universitetets särskilda verksamheter,Food for Health Science Centre,University Specialised Centres
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- Dueñas, María Teresa (author)
- University of the Basque Country
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- López, Paloma (author)
- Biological Research Center (CIB), Madrid
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- Spano, Giuseppe (author)
- University of Foggia
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(creator_code:org_t)
- Elsevier BV, 2016
- 2016
- English 7 s.
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In: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438. ; 68, s. 288-294
- Related links:
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http://dx.doi.org/10...
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Abstract
Subject headings
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- Fermented oat-based foods offer attractive prospects within the market of non-dairy functional products, since they are suitable substrates for the delivery of probiotic microorganisms, and are significant sources of dietary fiber, both insoluble and soluble such as β-glucan, good quality fat and other phytochemicals important for human health.In the present work, whole oat flour was fermented with probiotic Lactobacillus plantarum strains to produce new functional foods with improved nutritional and technological features. Viability of the probiotic and the main technological, physico-chemical, nutritional and sensorial parameters were monitored at 7, 14 and 21 days of cold storage. The microbial survival was higher than 5x108 cfu g-1 at the end of the shelf life. After the fermentation step, viscosity was higher in products inoculated with the exopolysaccharide-producing L. plantarum strain Lp90. However, a subsequent viscosity reduction was detected in all the samples throughout the storage period, consistent with the observed concentration decrease of the oat β-glucan. Vitamin B2 content was about two-fold higher in products fermented by the riboflavin-overproducing LpB2, and in these samples the riboflavin concentration further increased during cold storage.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Exopolysaccharides
- Oat β-glucan
- Oat-based foods
- Probiotic
- Riboflavin
- Riboflavin (PubChem CID: 493570)
Publication and Content Type
- art (subject category)
- ref (subject category)
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