Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute

International Journal of Food Microbiology
Stephanie JeskeElke K Arendt

Abstract

The interest for plant-based dairy substitutes is expanding rapidly and consumers are opting for nutritious and healthy dairy alternatives. The reduction of sugar using different exogenous enzymes in combination with lactic acid fermentation in a quinoa-based milk substitute was explored in this study. Different amylolytic enzymes were used to release sugar from the raw material, which were further metabolised to mannitol, due to fermentation with two heterofermentative lactic acid bacteria. Using these two biotechnological techniques enables the reduction of sugar, while also preserving some of the sweetness. Leuconostoc citreum TR116, and Lactobacillus brevis TR055 were isolated from sourdough. Both strains showed high viable cell counts with L. citreum TR116 > 8.4 and L. brevis TR055 > 9.3 log cfu/mL, and a reduction in pH to 3.7 and 3.5 respectively. When fructose was available, mannitol was produced in conjunction with acetic acid in addition to lactic acid. Due to these processes, the original glucose value was reduced from 50 mmol/100 g to approximately 30 mmol/100 g, which equates to a glucose reduction of 40%. In respect to mannitol production, both strains performed well: L. citreum TR116 showed a conversion factor of...Continue Reading

Citations

Jun 19, 2019·Critical Reviews in Food Science and Nutrition·Tom RiceAidan Coffey
Jul 25, 2019·Frontiers in Nutrition·Graciela C RollánJean G LeBlanc
Jun 1, 2021·Frontiers in Bioengineering and Biotechnology·Yaqi WangWeitao Geng
Dec 9, 2020·Food Research International·Hafiz Arbab SakandarHeping Zhang

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