Characterization of Lactic Acid Bacteria as Probiotics for the Fermentation of Plant-Based Beverage
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Abstract
Plant-based probiotic products are a type of functional food. The objectives of this study were to screen lactic acid bacteria (LAB) and
evaluatetheir probiotic properties foruseas starter cultures in producing plant-based fermented beverages. Isolates LFU05a and LFU12b were selected for further study based on their high antimicrobial activity against the tested bacterial pathogens, survival after exposure to simulated gastrointestinal tract conditions (67.54-73.83%), good adhesion ability, absence of hemolytic activity, antibiotic susceptibility, and antioxidant activity (64.23-83.26%). LFU05a and LFU12b were identified as Lacticaseibacillus casei and Lactiplantibacillus pentosus, respectively. For prebiotic selection, modified ricestarch(MS) demonstrated a prebiotic effect by enhancing the growth of L. casei LFU05a and L. pentosus LFU12b. Furthermore, plant-based fermented beverages made from rice supplemented with 10% of pea protein isolate (PPI) and 1% of MS exhibited high probiotic viability (8.45 log CFU/ml). The results indicated that L. casei LFU05a and L. pentosus LFU12b are effective starter cultures for the production of plant-based probiotic beverages.
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References
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