| Issue |
BIO Web Conf.
Volume 102, 2024
70th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2023”
|
|
|---|---|---|
| Article Number | 01014 | |
| Number of page(s) | 5 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/202410201014 | |
| Published online | 11 April 2024 | |
Technology for obtaining fermented products based on walnut milk
1 Department of Cryobiology and Biologically Active Substances, Institute of Cryobiology and Food Technology, Agricultural Academy, Sofia, Bulgaria
2 Department of Food Technology, Institute of Cryobiology and Food Technology, Agricultural Academy, Sofia, Bulgaria
* Corresponding author: aleksandar.valchkov@abv.bg
A technology has been developed for obtaining lyophilized fermented products based on walnut milk. Fermentation was carried out with two probiotic strains of Lactiplantibacillus plantarum subsp. plantarum NBIMCC 3447 and Lactobacillus gasseri NBIMCC 2450. In the capacity of prebiotic and cryoprotectant the composition of the products includes fructooligosaccharides (FOS) in three concentrations - 1, 2 and 4%. An increase in cell survival was found with an increase in the concentration of the fructo-oligosaccharides in the medium. After fermentation and lyophilization, L. plantarum showed better survival compared to L. gasseri in all samples examined. Probiotic cells fermented in medium with 4% FOS retain high viability after lyophilization - 93-96%, while those in medium with 2% FOS reach 85-93% survival. Fructooligosaccharides not absorbed by the cells at the end of the fermentation process render a cryoprotective effect and lead to a higher survival of the cells of both strains in the lyophilization process.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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