In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains.

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains. Food Microbiol. 2019 Feb;77:61-68 Authors: Yépez A, Russo P, Spano G, Khomenko I, Biasioli F, Capozzi V, Aznar R Abstract Cereal-based functional beverages represent social, economic, and environmental sustainable opportunities to cope with emerging trends in food consumption and global nutrition. Here we report, for the first time, the polyphasic characterization of three cereal-based kefir-like riboflavin-enriched beverages, obtained from oat, maize and barley flours, and their comparison with classical milk-based kefir. The four matrices were successfully fermented with commercial starters: i) milk-kefir and ii) water-kefir, proving the potential of cereal ingredients in the formulation of dairy-like fermented beverages with milk-kefir starter behavior better in these matrices. In the light of their potentiality, seven riboflavin-producing Andean Lactic Acid Bacteria (LAB) were tested for tolerance to food stresses commonly encountered during food fermentation. Moreover, the LAB strains investigated were screened for spontaneous riboflavin overproducing derivatives. Lactobacillus plantarum M5MA1-B2 with outstanding response to stress, was selected to improve riboflavin content in an in situ fortification approach. The combination of L. plantarum M5MA1-B2 riboflavin overproducing strain with milk kefir starter in oat,...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research