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Updated: Jun 29, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters.

Teresa Sigüenza-Andrés¹, Javier Mateo², José M Rodríguez-Nogales¹

¹Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.

Foods (Basel, Switzerland)

|March 28, 2024

Summary

This study developed a novel plant-based fermented beverage from discarded bread flour. Co-culturing with lactic acid bacteria and Bifidobacterium resulted in a consumer-preferred functional drink with a 15-day shelf life.

Keywords:

discarded bread flour functional beverage lactic acid bacteria probiotics sensorial analysis

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Area of Science:

Food Science
Microbiology
Fermentation Technology

Background:

Valorization of food waste, specifically discarded bread flour, is crucial for sustainable food systems.
Development of novel functional beverages with probiotic properties offers health benefits and reduces environmental impact.

Purpose of the Study:

To develop a plant-based fermented beverage using discarded bread flour.
To analyze the characteristics of this novel functional product, including microbial growth, organic acids, and volatile compounds.
To evaluate the impact of different microbial cultures, enzymatic treatment, and matrix desalting on beverage quality.

Main Methods:

Discarded bread flour was fermented using monocultures (Lactobacillus rhamnosus) or co-cultures (lactic acid bacteria and Bifidobacterium).
Amylolytic enzymes and matrix desalting were investigated as additional factors.
Fermentation and storage (15 and 21 days) were monitored for microbial growth and organic acid content.
Proximal composition, gamma-aminobutyric acid, and volatile compounds were analyzed in the final product.

Main Results:

The studied variables significantly affected organic acid profiles and key aroma-contributing volatile compounds.
The estimated shelf life for the bread beverage was determined to be 15 days.
Sensory analysis indicated consumer preference for the beverage produced using co-culturing.

Conclusions:

A viable plant-based fermented beverage can be successfully developed from discarded bread flour.
Co-culturing with lactic acid bacteria and Bifidobacterium is a promising strategy for enhancing beverage quality and consumer acceptance.
This approach contributes to food waste reduction and the creation of functional food products.