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.
Hi there, nice data set,
Hi there, nice data set, congratulations to your results. I am curious how far is this research to its application towards reality. These milk and plant-based beverages with the addition of probiotic strains of LAB bacteria, do they have been investigated also for its organoleptic characteristics? Simply: how do people react on its taste? Is is any different because of additional component of probiotics. Thank you in advance for you clarifications, best regards, ZB
Hello, thank you very much
Hello, thank you very much for your opinion and questions. The beverages have not been tested for consumer testing yet, but this is of course planned for the future. We assume that the beverages will have a slightly acidic flavor profile. We do not rule out the addition of flavoring, which would stabilize the taste of the final products. Best regards!
Thank you for your reply,
Thank you for your reply, good luck on your research. Cordially, ZB