Fermented legume foods with probiotic bacteria.

What is it about?

The aim of this study was to evaluate suitability of legumes as carriers for probiotic strain Lactobacillus rhamnosus GG, leading to the development of new probiotic foods for consumers who have to restrict or dislike dairy products. The growth and metabolic activity of the probiotic strain Lactobacillus rhamnosus GG during fermentation of waterbased leguminous porridges, prepared from soy bean, soy flour, green lentil, husked lentil, white bean, speckled bean, red bean, yellow pea, chickpea, and chickpea flour, were monitored. Viable cell counts, pH values, and contents of organic acids were analysed during static fermentation of autoclaved substrates at 37 °C for 48 h. Lactobacillus rhamnosus GG was able to grow up to the counts higher than 6 log CFU g–1 (measured values in the range of 7.8–8.9 log CFU g–1), which is legislative limit for labelling food as probiotic. pH values of fermented substrates varied between 4.0–6.0, concentration of lactic acid ranged from 99.9 to 687.7 mg kg–1, and level of acetic acid varied from 266.1 to 1182.0 mg kg–1.

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Why is it important?

Based on these results and the increasing interest in plant probiotic foods, we decided to evaluate growth and metabolic activity of Lb. rhamnosus GG in leguminous porridges. Moreover, this kind of products could extend offers of probiotic foods on market, which could be suitable for people who have to restrict consumption or dislike the dairy products.

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