Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used

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dc.contributor.authorAlemneh, Sendeku Takele
dc.contributor.authorEmire, Shimelis Admassu
dc.contributor.authorJekle, Mario
dc.contributor.authorHitzmann, Bernd
dc.date.accessioned2024-09-03T08:32:06Z
dc.date.available2024-09-03T08:32:06Z
dc.date.issued2022de
dc.description.abstractProbiotic beverages made from cereals become interesting in the recent food industries. In this contribution, a fermented teff-based probiotic beverage was produced using the whole grain teff flour and co-culture strains of Lactiplantibacillus plantarum (LPA6) and Lacticaseibacillus rhamnosus GG (LCGG). Then, the effect of 25 days of refrigerated storage on cell viability (LPA6 and LCGG), and contents of sugars, organic acids, and titratable acidity (TA), as well as pH values were examined. Furthermore, pathogenic microorganisms, hygiene indicators, and sensory tests of the beverage were analyzed. Presumptive cell counts of LPA6 and LCGG were observed to decrease throughout refrigerated storage. Glucose, lactic acid, maltose, and acetic acid contents were significantly (p < 0.05) increased over storage time. Also, pH reduction and TA increment were observed in storage time. Examined pathogenic microorganisms and hygiene indicators were not detected in the beverage. Sensory analysis of the beverage after 10 days of refrigerated storage was accepted by the panelists. Novelty Impact Statement Throughout refrigerated storage of teff-based probiotic beverage sugars and organic acids were produced. Sensory attributes of the newly produced teff-based probiotic beverage were accepted by the panelist after 10 days of refrigerated storage. The pH of the teff-based probiotic beverage became more acidic throughout 25 days of refrigerated storage. en
dc.identifier.swb1814904832
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16346
dc.identifier.urihttps://doi.org/10.1111/jfpp.17034
dc.language.isoengde
dc.rights.licensecc_by-nc-ndde
dc.source1745-4549de
dc.sourceJournal of food processing and preservation; Vol. 46, No. 11 (2022) e17034de
dc.subjectProbiotic beverage
dc.subjectFermentation
dc.subject.ddc660
dc.titleEffect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus useden
dc.type.diniArticle
dcterms.bibliographicCitationJournal of food processing and preservation, 46 (2022), 11, e17034. https://doi.org/10.1111/jfpp.17034. ISSN: 1745-4549
dcterms.bibliographicCitation.issn1745-4549
dcterms.bibliographicCitation.issue11
dcterms.bibliographicCitation.journaltitleJournal of food processing and preservation
dcterms.bibliographicCitation.volume46
local.export.bibtex@article{Alemneh2022, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16346}, doi = {10.1111/jfpp.17034}, author = {Alemneh, Sendeku Takele and Emire, Shimelis Admassu and Jekle, Mario et al.}, title = {Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used}, journal = {Journal of food processing and preservation}, year = {2022}, volume = {46}, number = {11}, }
local.export.bibtexAuthorAlemneh, Sendeku Takele and Emire, Shimelis Admassu and Jekle, Mario et al.
local.export.bibtexKeyAlemneh2022
local.export.bibtexType@article

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