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Growth kinetics, metabolomics changes, and antioxidant activity of probiotics in fermented highland barley-based yogurt.
- Source :
-
LWT - Food Science & Technology . Jan2023, Vol. 173, pN.PAG-N.PAG. 1p. - Publication Year :
- 2023
-
Abstract
- Fermenting yogurt with plant-based ingredients for nutritional and health benefits is an emerging trend. The growth kinetics, metabolomics changes, and antioxidant activity of probiotics in fermented highland barley-based yogurt were investigated in this study. Highland barley (HB) (Hordeum vulgare , Poaceae) enzyme hydrolyte was mixed with soy protein concentrate as ingredients for preparation of HB-based yogurt fermented by Lactobacillus bulgaricus VHProbi R03 and Streptococcus thermophilus VHProbi R08. After 4 h of fermentation, both strains grew to the stationary phase with the viable counts of 1.9 × 108 CFU/mL for each strain. The viable bacterial count in HB-based yogurt was approximately 9.3 × 107 CFU/mL after 21 days of storage at 4 °C. Compared with the control yogurt made using white sugar (as a substitute for HB enzyme hydrolyte) and soy protein concentrate, HB-based yogurt had higher concentrations of cyclic adenosine monophosphate, glycerophosphocholine, hypoxanthine and arginyl-proline, total phenolic compounds, and flavonoids, greater antioxidant activity, and higher sensory scores. In conclusion, HB-based yogurt is a potential novel food product that provides a good source of probiotics and antioxidants. • Highland barley-based yogurt has higher antioxidant activity. • Total phenolic and flavonoid contents of Highland barley-based yogurt significantly higher after fermented. • 27 top metabolites with significant changes in fermented Highland barley-based yogurt. • The properties of Highland barley-based yogurt were stable during storage. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 00236438
- Volume :
- 173
- Database :
- Academic Search Index
- Journal :
- LWT - Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 161233881
- Full Text :
- https://doi.org/10.1016/j.lwt.2022.114239