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ORIGINAL ARTICLE
Design of Bacterial Cultures in Fermented Functional Maize Product Formulation
1
Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovak Republic
2
Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences in Prague, Kamýcká 129, 165 00 Prague 6, Czech Republic
3
State Institute for Drug Control, Bratislava, Kvetná 11, 825 08 Bratislava, Slovak Republic
Submission date: 2019-06-07
Final revision date: 2019-09-18
Acceptance date: 2019-09-27
Online publication date: 2019-11-07
Publication date: 2019-11-18
Corresponding author
Zuzana Matejčeková
Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovak Republic
Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovak Republic
Pol. J. Food Nutr. Sci. 2019;69(4):417-426
KEYWORDS
TOPICS
FermentationFunctional foodsFunctional propertiesSensory propertiesCereals and GrainsDairy productsPhenolic compounds
ABSTRACT
In this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture (Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, and Streptococcus thermophilus) was studied for 8 h (37°C) followed by a storage period of 21 days (6°C). Although milk is a typical growth medium for lactic acid cocci of the Fresco culture, fermentation increased its counts by about 3 log CFU/mL after 8 h (37°C), whereas pH of 4.54 and 4.69 was achieved after the fermentation in products with sucrose and caramel, respectively. Fermentation process was observed to significantly increase (p<0.05) the total phenolics content (143.9-206.1%) and the antioxidant activities (53.7-107.4%) of the samples. Potentially probiotic Lactobacillus plantarum HM1, Bifidobacterium choerinum K1/1, Bifidobacterium pseudolongum K4/4, Bifidobacterium animalis ssp. animalis J3II, and Bifidobacterium thermophilum DSM 20212 inoculated after the fermentation process were well maintained (>5 log CFU/mL) in combination with the mixed Fresco culture in the prepared maize products within 21 days of storage. Based on the overall sensory acceptance, caramel mashes after 12 days of storage period were evaluated as satisfactory (2.4 to 3.1 from 4.0), while 21-day stored products achieved good acceptability scores (3.0 to 3.6 from 4.0), hence the tendency of the positive effect of prolonged shelf-life was noted.
FUNDING
The authors would like to thank for the financial contribution from the Scientific Grant Agency of the Ministry of Education of Slovak Republic VEGA no. 1/0363/19
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CITATIONS (4):
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Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
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Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products
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