Utilization of Oat Flour for Preparation of Lactic Acid Fermented Beverages

Authors

  • M. Magala Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia
  • Z. Kohajdová Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia
  • J. Karovičová Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia
  • M. Greifová Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia
  • G. Greif Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia

Keywords:

oat, lactic acid bacteria, fermentation, chemical analysis

Abstract

The suitability of lactic acid bacteria (Lactobacillus planatarum CCM 7039, Lactobacillus amylovorus CCM 4380) as starter culture for oat beverage fermentation was investigated. The fermentation was carried out at 37 °C for 36 h. The counts of lactic acid bacteria reached 8.55 log CFU cm–3 after 24 h fermentation, from an initial concentration of log 7.23 CFU cm–3 and pH decreased from 7.4 to below 3.8. The oat beverage inoculated with Lactobacillus plantarum CCM 7039 showed higher values of sensory parameters than oat beverage inoculated with Lactobacillus amylovorus CCM 4380. The oat-based substrate proved to be a suitable medium for the tested Lactobacillus strains.

Downloads

Published

2015-03-15

How to Cite

Magala, M., Kohajdová, Z., Karovičová, J., Greifová, M., & Greif, G. (2015). Utilization of Oat Flour for Preparation of Lactic Acid Fermented Beverages. Chemické Listy, 109(3), 210–213. Retrieved from http://www-.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1309

Issue

Vol. 109 No. 3 (2015)

Section

Articles

Most read articles by the same author(s)

1 2 > >>