Growth and cell viability improve of the probiotic strain Lactobacillus casei ssp. Paracasei in the presence of oat bran and buckwheat flour

Abstract

The researches on probiotic bacteria in food systems have proved a low viability during preservation, difficulty of their colonization and survival in vivo, fact that diminishes the benefic activity on the customers’ health. Having as a starting point the above mentioned information, this work presents some research whose main purpose is the improvement of the behavior and functionality of probiotic bacteria Lactobacillus casei spp. paracasei in fermenting milk by adding oat bran (Avena sativa) and buckwheat flour (Fagopyrum esculentum), vegetal substrate rich in bioactive compounds. The best results regarding probiotic functionality and stability were obtained by adding 5% and 9% oat bran or buckwheat flour respectively, in fermentative medium. The adding of the vegetal substrate during fermentation increases also the resistance of probiotic bacteria in simulated gastric juice during 90 minutes of incubation.