فهرست نشریات علمی دسترسی آزاد ایران

Background and Objective: Nowadays, there are a wide variety of probiotic beverages made from animal-derived ingredients that contain beneficial microorganisms for human health. In contrast, probiotic beverages made from plant-based sources are much less common, despite their organic acids, which are biologically active substances. The aim of the study was to quantitatively assess the concentration of secondary metabolites of yeasts and lactic acid bacteria in a fermented grain drinks, as well as sensory characteristics of the drinks. Material and Methods: Probiotic beverage samples were produced wheat as their primary grain ingredient. Fermentation process involved use of various lactic acid bacteria strains, including Lactobacillus delbrueckii, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus plantarum and Lactobacillus fermentum as well as various strains of Saccharomyces cerevisiae yeasts. Additionally, commercially manufactured soft drinks made from grain-based ingredients were used as the basis for the comparison. Contents and concentrations of organic acids were analyzed using high-performance liquid chromatography, following the guidelines by the government standard. This technique involved separation of specific organic acids on a solid support using reversed-phase mechanism. Results and Conclusion: The probiotic wheat drink contained 1300 mg.dm-3 lactic acid, suggesting the presence of lactic acid fermentation. Detection of citric and succinic acids of respectively 80 and 152 mg.dm-3 indicated heteroenzymatic nature of lactic acid fermentation. Therefore, development of aromas described as clove, fruity and banana-like was expected, generally considered favorable in the context of probiotic wheat drinks. Data make it possible to predict creation of the flavor profiles of fermented drinks from vegetable raw materials using complex combinations of lactic acid bacteria and yeasts. Conflict of interest: The authors declare no conflict of interest.