Evaluation of the Potential Lactic Acid Bacteria (LAB) to Ferment Quinoa Milk
(2018) KLGM01 20181Department of Food Technology, Engineering and Nutrition
- Abstract
- The study aimed at (a) investigated the ability of potential lactic acid bacteria (LAB) to ferment quinoa milk, and (b) formulating a method for producing fermented quinoa milk. To meet the objectives, Lactobacillus pentosus and Pediococcus pentosaceus two native bacterial strains were tested. Quinoa milk elaboration was optimized at laboratory scale by selecting an appropriate quinoa/water proportion. Induced fermentation process was performed using the mentioned bacterial strains individually as starter cultures on the quinoa milk. Enumeration of viable cells was done on different nutrients agar to characterize the fermented quinoa milk microbiota. After fermentation, the stability during storage time was followed during 28 days at 4°C.... (More)
- The study aimed at (a) investigated the ability of potential lactic acid bacteria (LAB) to ferment quinoa milk, and (b) formulating a method for producing fermented quinoa milk. To meet the objectives, Lactobacillus pentosus and Pediococcus pentosaceus two native bacterial strains were tested. Quinoa milk elaboration was optimized at laboratory scale by selecting an appropriate quinoa/water proportion. Induced fermentation process was performed using the mentioned bacterial strains individually as starter cultures on the quinoa milk. Enumeration of viable cells was done on different nutrients agar to characterize the fermented quinoa milk microbiota. After fermentation, the stability during storage time was followed during 28 days at 4°C. It was monitored the pH, lactic acid concentration, and survivability of the starter cultures. After 48 hours of fermentation, there was a statistically significant decrease in pH and increase in lactic acid. During storage time, the pH and lactic acid content remained relatively constant with no statistically significant difference (p < 0.05). This study confirms that the two bacterial strains can be used as starer cultures to ferment the quinoa milk. L. pentosus had the higher survivability rate during storage compared to P. pentosaceous. The finding reveals that better results were obtained using L. pentosus. The fermented quinoa milk contained between 2.6x107 CFU/ml to 5.9x108 CFU/ml for P. pentosaceus and 4.2x107 CFU/ml to 3.8x108 CFU/ml for L. pentosus, therefore the fermented quinoa milk can be considered as a probiotic drink. (Less)
- Popular Abstract
- In recent years, tendency of people preferring healthy food has been drastically increased. Milk is one such category that is been considered as healthy and wholesome food. In order to accommodate for lactose intolerant people, there are number of research and product development carried out using alternative grains. Currently, there are several types of plant-based beverages available. Alternate grains are rich in nutritive values. One such grain rich in nutritive value are quinoa.
Quinoa is a pseudo-cereal which is mainly grown and cultivated in the Andean region, these are high in nutritive values such as protein, carbohydrates, fibre, vitamins, minerals, and low-fat content compared to other cereals. With studies, it is known that... (More) - In recent years, tendency of people preferring healthy food has been drastically increased. Milk is one such category that is been considered as healthy and wholesome food. In order to accommodate for lactose intolerant people, there are number of research and product development carried out using alternative grains. Currently, there are several types of plant-based beverages available. Alternate grains are rich in nutritive values. One such grain rich in nutritive value are quinoa.
Quinoa is a pseudo-cereal which is mainly grown and cultivated in the Andean region, these are high in nutritive values such as protein, carbohydrates, fibre, vitamins, minerals, and low-fat content compared to other cereals. With studies, it is known that quinoa is an excellent gluten-free grain and is potentially a part of healthy diet. Fermentation is one of the ancient techniques used for preserving food, also it helps in improving the functionality, flavour and texture of food products. Therefore, fermentation process was opted for extracted quinoa milk to improve the product quality and shelf life.
Fermentation can be induced by adding Lactic acid bacteria as starter cultures. Lactic acid bacteria is a type of microorganisms that can ferment and as a result of the enzymatic action organic acids are produced. The presented project aimed at fermenting the quinoa milk from lactic acid bacteria extracted from quinoa grains and formulating a method for producing fermented quinoa milk. Milk was tested for changes in sourness, acidity, and product quality throughout the shelf life. Two lactic acid bacteria strains were considered for the analysis and test. Viability of the microbiota on the fermented quinoa milk was analysed. Furthermore, the concentration of the starter culture was determined as an intent to categorize the fermented quinoa milk as probiotic.
The study confirmed that the two bacterial strains are strong candidates to be used as starter culture to ferment the quinoa milk. With the obtained results, it was confirmed that the fermented quinoa milk can be considered as a probiotic drink. It is expected as future progress to up scale the productions of the fermented quinoa milk and bring a safe and healthy product to the market. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9065731
- author
- Jois, Chandana
- supervisor
- organization
- course
- KLGM01 20181
- year
- 2018
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Starter culture, Fermentation, Lactic acid bacteria, Quinoa milk, Food technology
- language
- English
- id
- 9065731
- date added to LUP
- 2021-09-22 15:47:30
- date last changed
- 2021-09-24 09:52:57
@misc{9065731,
abstract = {{The study aimed at (a) investigated the ability of potential lactic acid bacteria (LAB) to ferment quinoa milk, and (b) formulating a method for producing fermented quinoa milk. To meet the objectives, Lactobacillus pentosus and Pediococcus pentosaceus two native bacterial strains were tested. Quinoa milk elaboration was optimized at laboratory scale by selecting an appropriate quinoa/water proportion. Induced fermentation process was performed using the mentioned bacterial strains individually as starter cultures on the quinoa milk. Enumeration of viable cells was done on different nutrients agar to characterize the fermented quinoa milk microbiota. After fermentation, the stability during storage time was followed during 28 days at 4°C. It was monitored the pH, lactic acid concentration, and survivability of the starter cultures. After 48 hours of fermentation, there was a statistically significant decrease in pH and increase in lactic acid. During storage time, the pH and lactic acid content remained relatively constant with no statistically significant difference (p < 0.05). This study confirms that the two bacterial strains can be used as starer cultures to ferment the quinoa milk. L. pentosus had the higher survivability rate during storage compared to P. pentosaceous. The finding reveals that better results were obtained using L. pentosus. The fermented quinoa milk contained between 2.6x107 CFU/ml to 5.9x108 CFU/ml for P. pentosaceus and 4.2x107 CFU/ml to 3.8x108 CFU/ml for L. pentosus, therefore the fermented quinoa milk can be considered as a probiotic drink.}},
author = {{Jois, Chandana}},
language = {{eng}},
note = {{Student Paper}},
title = {{Evaluation of the Potential Lactic Acid Bacteria (LAB) to Ferment Quinoa Milk}},
year = {{2018}},
}