title: Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk.
abstract: Fermented foods have a great significance since they provide and preserve large quantities of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human diet. Originally fermented milks were developed as a means of preserving nutrients and are the most representatives of the category. The first aim of this study was to screen the effect of buckwheat flour and oat bran as prebiotics on the production of probiotic fiber-enriched fermented milks, by investigating the kinetics of acidification of buckwheat flour- and oat bran-supplemented milk fermented by Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their 1:1 combination named SYNBIO®. The probiotic strains viability, pH and sensory characteristics of the fermented fiber-enriched milk products, stored at 4 °C for 28 days were also monitored. The results showed that supplementation of whole milk with the tested probiotic strains and the two vegetable substrates results in a significant faster lowering of the pH. Also, the stability of L. rhamnosus IMC 501®, L. paracasei IMC 502® and SYNBIO® during storage at 4 °C for 28 days in buckwheat flour- and oat bran-supplemented samples was remarkably enhanced. The second aim of the study was to develop a new synbiotic product using the best combination of probiotics and prebiotics by promoting better growth and survival and be acceptable to the consumers with high concentration of probiotic strain. This new product was used to conduct a human feeding trial to validate the fermented milk as a carrier for transporting bacterial cells into the human gastrointestinal tract. The probiotic strains were recovered from fecal samples in 40 out of 40 volunteers fed for 4 weeks one portion per day of synbiotic fermented milk carrying about 10(9) viable cells.
authors.affiliation: School of Advanced Studies, University of Camerino, Camerino, Italy; School of Biosciences and Biotechnologies, University of Camerino, Camerino, Italy. Electronic address: magda.coman@unicam.it.
authors.forename: Maria Magdalena
authors.initials: MM
authors.lastname: Coman
authors.forename: Maria Cristina
authors.initials: MC
authors.lastname: Verdenelli
authors.forename: Cinzia
authors.initials: C
authors.lastname: Cecchini
authors.forename: Stefania
authors.initials: S
authors.lastname: Silvi
authors.forename: Aida
authors.initials: A
authors.lastname: Vasile
authors.forename: Gabriela Elena
authors.initials: GE
authors.lastname: Bahrim
authors.forename: Carla
authors.initials: C
authors.lastname: Orpianesi
authors.forename: Alberto
authors.initials: A
authors.lastname: Cresci
mesh_terms: D000328:Adult; D000368:Aged; D000818:Animals; D018554:Avena; D043302:Cultured Milk Products / Q000382:microbiology*; D004043:Dietary Fiber; D019612:Fagopyrum; D005243:Feces / Q000382:microbiology; D005260:Female; D005433:Flour; D063427:Food Quality; D061353:Food Storage; D006801:Humans; D007778:Lactobacillus / Q000254:growth & development / Q000302:isolation & purification; D052201:Lacticaseibacillus rhamnosus / Q000254:growth & development* / Q000302:isolation & purification; D008297:Male; D050296:Microbial Viability; D008875:Middle Aged; D056692:Prebiotics; D019936:Probiotics; D058616:Synbiotics; D055815:Young Adult
chemical_list: D004043:Dietary Fiber; D056692:Prebiotics
keywords: Buckwheat flour; Lactobacillus; Oat bran; Prebiotics; Probiotics; Synbiotic