Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products

Šárka Horáčková, Blanka Vrchotová, Daniel Koval, Akkenzhe Omarova, Marcela Sluková and Jiří Štětina
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Šárka Horáčková: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Blanka Vrchotová: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Daniel Koval: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Akkenzhe Omarova: Department of Biotechnology, Faculty of Engineering and Technology, Innovative University of Eurasia, Pavlodar, Republic of Kazakhstan
Marcela Sluková: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Jiří Štětina: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2022, vol. 40, issue 5, 392-399

Abstract: In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhibition of undesirable yeast growth, but the ability was strain-specific. Tested strains demonstrated also a strain-specific ability to suppress the growth of yoghurt culture bacteria. For a possible application of co-culturing L. plantarum with the yoghurt culture, verification of the mutual compatibility of specific strains is necessary.

Keywords: antifungal activity; LAB compatibility; lactobacilli; soy beverage; yoghurt culture (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:132-2022-cjfs

DOI: 10.17221/132/2022-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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