Development of Probiotic Cereal Beverage Using Yeast and Lactic Acid Bacteria Fermentation

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Beverage Using Yeast and Lactic Acid Bacteria Fermentation</title> <meta name="description" content="Development of Probiotic Cereal Beverage Using Yeast and Lactic Acid Bacteria Fermentation"> <meta name="keywords" content="probiotic beverage, Pediococcus acidilactici, Saccharomyces cerevisiae, volatile compounds"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img 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publication-listing mt-3 mb-3"> <h5 class="card-header" style="font-size:.9rem">Development of Probiotic Cereal Beverage Using Yeast and Lactic Acid Bacteria Fermentation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tuaumelsan%20Shumye%20Gebre">Tuaumelsan Shumye Gebre</a>, <a href="https://publications.waset.org/abstracts/search?q=Shimelis%20Admassu%20Emire"> Shimelis Admassu Emire</a>, <a href="https://publications.waset.org/abstracts/search?q=Simon%20Okomo%20Aloo"> Simon Okomo Aloo</a>, <a href="https://publications.waset.org/abstracts/search?q=Ramachandran%20Chelliah"> Ramachandran Chelliah</a>, <a href="https://publications.waset.org/abstracts/search?q=Deog-Hwan%20Oh"> Deog-Hwan Oh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigates the fermentation of cereal substrates, based on the Ethiopian traditional beverage borde, using probiotic strains of Pediococcus acidilactici WS07 and Saccharomyces cerevisiae AM18 used singly and in co-culture. The pH and titratable acidity, microbial growth dynamics, fermentable sugars profile, volatile organic compounds, total flavonoid content, total phenolic content, antioxidant activity, pancreatic lipase, and 伪-glucosidase inhibition were analyzed. The viability of every tested strain remained higher than 7 log CFU/mL, satisfying the requirements suggested for probiotic food items. The formation of organic acids is what caused the pH to decrease from roughly 6.6 to 3.8, yet this had no effect on the viability of the microorganisms. The fermentation process, involving P. acidilactici WS07 and S. cerevisiae AM18, led to the utilization of initial carbohydrates, production of organic acids, and generation of volatile compounds that enhance flavor and aroma. Ethanol and glycerol concentrations increased during fermentation, particularly in co-culture assays, contributing to the sensory qualities and stability of the beverages. The primary organic acids generated during fermentation were lactic and acetic acids. A total of 22 volatile substances, such as acids, alcohols, aldehydes, esters, ketones, and other substances, were found. Furthermore, the study demonstrates that fermentation of maize and sorghum with P. acidilactici WS07 and S. cerevisiae AM18 enhances the antioxidant activity and inhibition of pancreatic lipase and 伪-glucosidase, suggesting potential benefits in managing obesity and diabetes. Therefore, co-cultivating S. cerevisiae AM18 and P. acidilactici WS07 in cereal fermentation led to the successful production of probiotic drinks. <iframe src="https://publications.waset.org/abstracts/188347.pdf" style="width:100%; height:400px;" frameborder="0"></iframe> <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=probiotic%20beverage" title="probiotic beverage">probiotic beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=Pediococcus%20acidilactici" title=" Pediococcus acidilactici"> Pediococcus acidilactici</a>, <a href="https://publications.waset.org/abstracts/search?q=Saccharomyces%20cerevisiae" title=" Saccharomyces cerevisiae"> Saccharomyces cerevisiae</a>, <a href="https://publications.waset.org/abstracts/search?q=volatile%20compounds" title=" volatile compounds"> volatile compounds</a> </p> <a href="https://publications.waset.org/abstracts/188347/development-of-probiotic-cereal-beverage-using-yeast-and-lactic-acid-bacteria-fermentation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/188347.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">36</span> </span> </div> </div> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> 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Development of Probiotic Cereal Beverage Using Yeast and Lactic Acid Bacteria Fermentation