Fermented soymilk and soy and cow milk mixture, supplemented with orange peel fiber or Tremella flava fermented powder as prebiotics for high EPS-producing Lactobacillus pentosus SLC 13.

BACKGROUND: A high EPS-producing Lactobacillus pentosus SLC 13 strain was isolated from mustard pickles and showed the characteristic of probiotic. Orange peel fiber powder (OPFP) and Tremella flava fermented powder (TFP) were showed to be potential prebiotics for L. pentosus SLC 13. The aim of this study was to further develop new symbiotic fermented lactic acid beverages by SLC 13 with different proportions of cow milk and soymilk as food substrates, and that with OPFP or TFP as prebiotics.

RESULTS: Acidification rate (soymilk groups, 3.02-4.37 mU/min; soymilk/milk mixture groups, 1.33-2.84 mU/min) and fermentation time (soymilk groups, 7.09-9.25 h; soymilk/milk mixture groups, 12.51-27.34 h) indicated that soymilk represents a suitable substrate for SLC 13-mediated fermentation. Moreover, OPFP and TFP induced higher EPS production of SLC 13 and higher WHC of fermented beverages. Sensory evaluations suggested that soymilk groups fermented with 10 g kg -1 OPFP (SF-1.0P) and that with 5 g kg -1 TFP (SF-0.5T); soymilk/milk mixture groups fermented with 5 g kg -1 OPFP (HSMF-0.5P) and that with 10 g kg -1 TFP (HSMF-1.0T) represent potential fermented drinks. Additionally, SF-1.0P and SF-0.5T products could be preserved for at least 21 days at 4 °C, with high viable cell counts (> 8.8 log10 cfu/ml) and WHC.

CONCLUSION: In this study, we developed SF-1.0P and SF-0.5T products as new symbiotic fermented lactic acid beverage. However, consumer acceptability could be improved by properly regulating the ratio of sugar to acid or seasoning in the future. This article is protected by copyright. All rights reserved.