Non-Dairy Fermented Beverages Produced with Functional Lactic Acid Bacteria

ABSTRACT: At present, there is an increasing interest in beverages of non-dairy origin, as alternatives to those based on milk, but having similar health-promoting properties. Fermentation with specific bacteria or consortia may enhance the functionality of these products. In our study, selected lactic acid bacteria, that have been previously shown to possess functional properties (antimicrobial activity, probiotic potential), were used for the fermentation of wheat bran combined with root vegetables. Strains were investigated for their safety, while the obtained beverages were characterized in terms of microbial content, physical, chemical, nutritional, and functional properties. None of the strains harbors virulence genes, but all of them possess genes for survival at low pH, starch metabolism, an

SUBMITTER: Zamfir M 

PROVIDER: S-EPMC9781336 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature