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Journal of Chemistry
Volume 2013, Article ID 414303, 8 pages
http://dx.doi.org/10.1155/2013/414303
Research Article

Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

Department of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, 812 37 Bratislava, Slovakia

Received 6 May 2013; Revised 2 July 2013; Accepted 23 July 2013

Academic Editor: Yiannis Kourkoutas

Copyright © 2013 Monika Kocková et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The aim of the present work was to evaluate suitability of cereals and pseudocereals for the development of new probiotic foods and to evaluate the stability of cereal and pseudocereal porridges fermented by probiotic strain Lactobacillus rhamnosus GG. Ten samples of cereals and pseudocereals obtained from Slovak mill house and markets were used in this work. A mixture of each cereal and pseudocereal samples with water (10% w/v) was inoculated after sterilization with coequal number of Lactobacillus rhamnosus GG, to obtain approximately 5-6 log colony form units per gram of suspensions. Fermentation was led at 37°C during 10 hours. Fermented suspensions were stored for 21 days at 5°C. Monitoring of cell counts, pH value, and concentration of organic acids during fermentation and storage was done.