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Related Experiment Videos

Development of a new oat-based probiotic drink.

Angel Angelov1, Velitchka Gotcheva, Radoslava Kuncheva

  • 1Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd, 4002 Plovdiv, Bulgaria. angelov@uft-vio.com

International Journal of Food Microbiology
|July 21, 2006
PubMed
Summary

This study fermented whole-grain oats with lactic acid bacteria to create a probiotic drink rich in beta-glucan. Sweeteners did not impact fermentation or viability, and the oat drink has a 21-day shelf life.

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Area of Science:

  • Food Science
  • Microbiology
  • Nutritional Science

Background:

  • Oats are a source of prebiotic beta-glucan.
  • Lactic acid bacteria (LAB) offer probiotic benefits.
  • Combining oats and LAB can create a functional food product.

Purpose of the Study:

  • To develop a fermented oat-based probiotic drink.
  • To optimize fermentation parameters for controlled 8-hour fermentation.
  • To assess the impact of sweeteners on fermentation and product stability.

Main Methods:

  • Whole-grain oat substrate fermented with LAB.
  • Optimization of starter culture concentration, oat flour, and sucrose content.
  • Analysis of viable cell counts, beta-glucan content, and shelf life.

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Main Results:

  • Achieved viable cell counts of approximately 7.5 x 10(10) cfu/ml.
  • Sweeteners (aspartame, sodium cyclamate, saccharine, Huxol) did not affect fermentation dynamics or starter culture viability.
  • Beta-glucan content (0.31-0.36%) remained stable throughout fermentation and storage.
  • Estimated shelf life of 21 days under refrigerated conditions.

Conclusions:

  • A stable, probiotic-rich oat drink can be produced through controlled fermentation.
  • Sweeteners are compatible with this fermentation process and do not compromise product viability.
  • The developed oat drink offers a combination of prebiotic and probiotic health benefits with a practical shelf life.