Acta Univ. Agric. Silvic. Mendelianae Brun. 2015, 63(5), 1505-1511 | DOI: 10.11118/actaun201563051505

Legumes as Potential Plants for Probiotic Strain Lactobacillus rhamnosus GG

Monika Petruláková, Ľubomír Valík
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, Vazovova 5, 812 43 Bratislava, Slovak Republic

The aim of the study was evaluation of growth and metabolic activity of Lactobacillus rhamnosus GG during fermentation of leguminous porridges (soybean flour, soybean, chickpea flour, chickpea, white bean, red bean, speckled bean, green lentil, husked lentil, yellow pea), and the evaluation of their stability during storage. A mixture of leguminous sample with water was inoculated after sterilization with equal number of L. rhamnosus GG, to obtain 5 log cfu/g in the porridge. Fermentation was led at 37 °C during 10 hours and storage at 5 °C for 21 days. Monitoring of the lactobacilli counts, pH value, and concentration of organic acids during fermentation and storage was done. Calculation of growth and metabolic parameters during fermentation and storage period was performed by the mechanistic model of Baranyi and Roberts. L. rhamnosus GG was able to grow up to 6.8-7.9 log cfu/g during fermentation, cell density during storage period was stable, except whole soybean, yellow pea and red bean. Metabolic activity of L. rhamnosus GG during fermentation caused decrease of pH value to the final 5.6-6.0, increase of lactic and acetic acid concentration to 89.3-341.7 mg/kg and 129.2-525.2 mg/kg, respectively. During storage period, metabolic activity of L. rhamnosus GG continued.

Keywords: legumes, fermentation, Lactobacillus rhamnosus GG, probiotic, growth parameters, metabolic parameters
Grants and funding:

Lactobacillus rhamnosus GG was provided by Dr. Salminen (University of Turku, Turku, Finland) through mediation of Dr. Lauková (State Veterinary and Food Institute, Košice, Slovakia). The work was supported by The Scientific Grant Agency in project "The mutual relations among undesirable and health promoting microorganisms in cereal and milk matrices fermented by lactic acid bacteria: the quantitative analysis leading to the development of fermented products for people with nutritional handicaps" (VEGA 1/0495/13).

Prepublished online: October 29, 2015; Published: December 1, 2015  Show citation

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Petruláková, M., & Valík, Ľ. (2015). Legumes as Potential Plants for Probiotic Strain Lactobacillus rhamnosus GG. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 63(5), 1505-1511. doi: 10.11118/actaun201563051505
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