Characteristics of milk and plant-based beverages with the addition of probiotic strains of LAB bacteria.

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ISBN: 978-80-974608-0-8
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Characteristics of milk and plant-based beverages with the addition of probiotic strains of LAB bacteria.

Ewa Kowalska1 , Jagoda Piątkowska , Małgorzata Ziarno ,
1 Warsaw University of Life Sciences
ewa_kowalska@sggw.edu.pl

Recent years have brought a huge increase in awareness about probiotics and their beneficial effects on the human organism. The field of food technology continues to meet consumers and creates new solutions, such as plant-based alternatives to dairy products containing probiotic bacterial strains. The aim of the study was to determine whether the probiotic strains of Lactobacillus acidophilus La-5 and Lactiplantibacillus plantarum 299v would effectively ferment beverages based on lentils and oats. The test results indicate that the strains used show the fermentability of plant-based beverages, and the products obtained as a result of storage in refrigeration conditions retain the number of lactic bacteria appropriate for probiotic products.