Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks

Agnieszka Szparaga, Sylwester Tabor, Sławomir Kocira, Ewa Czerwińska, Maciej Kuboń, Bartosz Płóciennik and Pavol Findura
Additional contact information
Agnieszka Szparaga: Department of Agrobiotechnology, Koszalin University of Technology, Racławicka 15–17, 75-620 Koszalin, Poland
Sylwester Tabor: Department of Production Engineering, Logistics and Applied Computer Science, Agricultural University Krakow, Balicka 116B, 30-149 Krakow, Poland
Sławomir Kocira: Department of Machinery Exploitation and Management of Production Processes, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Ewa Czerwińska: Department of Biomedical Engineering, Koszalin University of Technology, Śniadeckich 2, 75-453 Koszalin, Poland
Maciej Kuboń: Department of Production Engineering, Logistics and Applied Computer Science, Agricultural University Krakow, Balicka 116B, 30-149 Krakow, Poland
Bartosz Płóciennik: Department of Agrobiotechnology, Koszalin University of Technology, Racławicka 15–17, 75-620 Koszalin, Poland
Pavol Findura: Department of Machines and Production Biosystems, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia

Sustainability, 2019, vol. 11, issue 21, 1-19

Abstract: This study aimed at determining the survivability of probiotic bacteria cultures in model non-dairy beverages subjected or not to the fermentation and storage processes, representing milk substitutes. The experimental material included milks produced from desiccated coconut and non-dehulled seeds of hemp ( Cannabis sativa L.). The plant milks were subjected to chemical and microbiological evaluation immediately after preparation as well as on day 7, 14, and 21 of their cold storage. Study results proved that the produced and modified plant non-dairy beverages could be the matrix for probiotic bacteria. The fermentation process contributed to increased survivability of Lactobacillus casei subsp. rhamnosus in both coconut and hemp milk. During 21-day storage of inoculated milk substitutes, the best survivability of Lactobacillus casei was determined in the fermented coconut milk. On day 21 of cold storage, the number of viable Lactobacillus casei cells in the fermented coconut and hemp milks ensured meeting the therapeutic criterion. Due to their nutritional composition and cell count of bacteria having a beneficial effect on the human body, the analyzed groceries—offering an alternative to milk—represent a category of novel food products and their manufacture will contribute to the sustainable development of food production and to food security assurance.

Keywords: probiotic; non-dairy beverages; survivability; fermentation; bacteria; coconut; hemp; sustainable food production (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/11/21/6093/pdf (application/pdf)
https://www.mdpi.com/2071-1050/11/21/6093/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:11:y:2019:i:21:p:6093-:d:282721

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().