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Related Concept Videos

Microbes in Beverage Production01:25

Microbes in Beverage Production

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Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
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Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
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Related Experiment Video

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Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
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Development of sprouted wheat based probiotic beverage.

Monika Sharma1, D Mridula1, R K Gupta1

  • 1Food Grains & Oilseeds Processing Division, Central Institute of Post-Harvest Engineering & Technology (CIPHET), PAU, Ludhiana, 141 004 Punjab India.

Journal of Food Science and Technology
|December 6, 2014
PubMed
Summary

This study developed a wheat-based probiotic beverage using Lactobacillus acidophilus NCDC-14. Optimized ingredients and processing resulted in a stable, high-probiotic count beverage.

Keywords:
Lactobacillus acidophilus-NCDC14Probiotic beverageSprouted wheat

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Nutritional Science

Background:

  • Probiotic beverages offer health benefits but require careful formulation for stability and efficacy.
  • Wheat and oat offer a nutritious base for functional food development.
  • Lactobacillus acidophilus is a well-known probiotic strain with potential for beverage applications.

Purpose of the Study:

  • To evaluate Lactobacillus acidophilus for developing a wheat-based probiotic beverage.
  • To optimize ingredient proportions (sprouted wheat flour, oat, wheat bran, stabilizer) using response surface methodology.
  • To determine the optimal strain of Lactobacillus acidophilus for beverage production.

Main Methods:

  • Selected Lactobacillus acidophilus NCDC-14 based on compatibility and probiotic count.
  • Utilized response surface methodology to optimize ingredient levels.
  • Analyzed key parameters including acidity, pH, and probiotic counts (log10 cfu/mL).

Main Results:

  • Lactobacillus acidophilus NCDC-14 demonstrated superior performance compared to NCDC-16.
  • Optimized beverage formulation included 7.86g sprouted wheat flour, 5.42g oat, 1.42g wheat bran, and 0.6g guar gum per 100mL.
  • The optimized beverage contained 10.43 log10 cfu/mL probiotic count and provided significant nutritional value.

Conclusions:

  • Lactobacillus acidophilus NCDC-14 is suitable for creating a potentially probiotic wheat and oat beverage.
  • The developed beverage offers a promising functional food product with a high probiotic count.
  • Further research can explore shelf-life stability and consumer acceptability.