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Int J Food Microbiol

Title:		"Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley"
Author(s):		Helland MH; Wicklund T; Narvhus JA;
Address:		"Department of Food Science, Agricultural University of Norway, N-1432 Aas, Norway. merete.hellane@inf.nlh.no"
Journal Title:		Int J Food Microbiol
Year:		2004
Volume:		91
Issue:		3
Page Number:		305 - 313
DOI:		10.1016/j.ijfoodmicro.2003.07.007
ISSN/ISBN:		0168-1605 (Print) 0168-1605 (Linking)
Abstract:		"A fermented probiotic maize porridge with high energy density and low viscosity was prepared, using maize flour and barley malt. The porridge was fermented with four probiotic strains (grown separately): Lactobacillus reuteri, Lb. acidophilus (LA5 and 1748) and Lb. rhamnosus GG. These strains were inoculated at two levels; to obtain approx. 7 or 6 log cfu g(-1) in the porridge at 0 h. The porridge was fermented for 24 h at 37 degrees C, and analysed for viable cell count, pH, organic acids, volatile aromatic compounds and sugar content. The inoculated cell concentration was shown to be particularly important during the first hours of the fermentation period, showing a delayed production of most metabolites in porridge inoculated with approx. 6 log cfu g(-1). Most strains reached maximum cell count after 12-h fermentation (7.2-8.2 log cfu g(-1)), with a pH below 4.0. Depending on the strain, lactic acid was produced in amounts ranging from 1360 to 4000 mg kg(-1). Lb. reuteri metabolised succinate, while pyruvate and small amounts of diacetyl were detected in porridge inoculated with Lb. acidophilus LA5 and Lb. acidophilus 1748. High amounts of diacetyl (6 mg kg(-1)) and acetoin (27 mg kg(-1)) were detected in porridge inoculated with Lb. rhamnosus GG. Porridge inoculated with Lb. acidophilus LA5 and Lb. acidophilus 1748, contained acetaldehyde, while both Lb. reuteri and Lb. rhamnosus GG reduced the acetaldehyde to ethanol. Lb. reuteri utilised both maltose and glucose as carbohydrate sources, while Lb. acidophilus LA5, Lb. acidophilus 1748 and Lb. rhamnosus GG utilised only glucose"
Keywords:		"Carbohydrate Metabolism Colony Count, Microbial Fermentation *Food Microbiology Food, Organic Hordeum/*microbiology Humans Hydrogen-Ion Concentration Infant Infant Food/*microbiology Kinetics Lactobacillus/*growth & development/*metabolism Probiotics Wean;"
Notes:		"MedlineHelland, Merete H Wicklund, Trude Narvhus, Judith A eng Netherlands 2004/02/27 Int J Food Microbiol. 2004 Mar 15; 91(3):305-13. doi: 10.1016/j.ijfoodmicro.2003.07.007"