AI Article Synopsis
- * Key aspects measured included pH levels, the viability of the starter cultures, and changes in carbohydrate content during storage.
- * Results showed effective fermentation, stable pH, and potential health benefits of the beverages due to active starter cultures maintaining biochemical processes over time.
Article Abstract
This study aimed to examine the effect of four different industrial starter cultures containing lactic acid bacteria (LAB) and bifidobacteria on selected characteristics of beverages prepared from buckwheat and stored at 4 °C for 28 days. This study included the determination of pH during fermentation and during refrigerated storage, determination of the number of LAB and bifidobacteria, and chromatographic analysis of carbohydrates. This study showed that the tested starter cultures effectively fermented the buckwheat beverage. There was a sufficient number of viable cells in the starter microflora for the obtained beverages to exhibit potential health-promoting properties. Beverages had stable pH values during refrigerated storage. The stored beverages showed changes in the content of selected carbohydrates, which indicates the constant biochemical activity of the present starter microflora. This study provides useful references on the metabolism of LAB in plant-based beverages.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760824 | PMC |
| http://dx.doi.org/10.3390/foods9121771 | DOI Listing |
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