Design of bacterial cultures in fermented functional maize product formulation

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F19%3AN0000046" target="_blank" >RIV/60460709:41210/19:N0000046 - isvavai.cz</a>

Výsledek na webu

<a href="https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Design+of+bacterial+cultures+in+fermented+functional+maize+product+formulation&btnG=" target="_blank" >https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Design+of+bacterial+cultures+in+fermented+functional+maize+product+formulation&btnG=</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.31883/pjfns/112642" target="_blank" >10.31883/pjfns/112642</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Design of bacterial cultures in fermented functional maize product formulation

Popis výsledku v původním jazyce

In this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture was studied for 8 h followed by a storage period of 21 days. 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, 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 the total phenolics content and the antioxidant activities 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 in combination with the mixed Fresco culture in the prepared maize products within 21 days of storage.

Název v anglickém jazyce

Design of bacterial cultures in fermented functional maize product formulation

Popis výsledku anglicky

In this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture was studied for 8 h followed by a storage period of 21 days. 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, 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 the total phenolics content and the antioxidant activities 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 in combination with the mixed Fresco culture in the prepared maize products within 21 days of storage.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10606 - Microbiology

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Polish Journal of Food and Nutrition Sciences

ISSN

1230-0322

e-ISSN

—

Svazek periodika

69

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

PL - Polská republika

Počet stran výsledku

10

Strana od-do

417-426

Kód UT WoS článku

000497697200009

EID výsledku v databázi Scopus

2-s2.0-85081992202