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Issue 8, 2015
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Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics

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Abstract

This study developed a synbiotic food through the fermentation of whole oat flour with Lactobacillus plantarum TK9 and Bifidobacterium animalis subsp. lactis V9. The physicochemical properties, changes in ingredients and peptide molecular weight distributions were determined during the whole oat fermentation. The highest viable counts of the fermented oats were 2.85 × 109 CFU g−1 (L. plantarum TK9) and 3.17 × 108 CFU g−1 (Bif. animalis subsp. lactis V9), with the titratable acidity increased to 10.01 and 8.40 mL at the end of the fermentation. By comparing the nutrition compositions between the fermented and non-fermented oat flour, we found that there was almost no change in the soluble dietary fiber and β-glucan content. However, the amounts of free amino nitrogen increased from 110.84 to 154.62 mg per 100 g (L. plantarum TK9) and 82.16 to 104.83 mg per 100 g (Bif. animalis subsp. lactis V9). The levels of oat peptides with molecular weights less than 6000 Da increased by 4.4 and 5.96%, respectively. The results suggest that the fermented whole oat flour has good potential for application in the production of a novel synbiotic food rich in lactic acid bacteria and β-glucan prebiotics.

Graphical abstract: Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics

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Article information


Submitted
17 Apr 2015
Accepted
10 Jun 2015
First published
11 Jun 2015

Food Funct., 2015,6, 2620-2625
Article type
Paper

Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics

N. Zhang, D. Li, X. Zhang, Y. Shi and H. Wang, Food Funct., 2015, 6, 2620
DOI: 10.1039/C5FO00411J

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