Fermentation of Plant-Based Extracts by Dairy Lactic Acid Bacteria - Niharika Mishra & June Smith

Name: Niharika Mishra
Additional Students: June Smith
Mentor: Craig Oberg & Michele Culumber
College: Science
Department: Microbiology
Title: Fermentation of Plant-based Extracts by Dairy Lactic Acid Bacteria

Abstract: Plant-based alternatives to fermented dairy products are growing in popularity and economic importance. However, little is known about the metabolism of lactic acid bacteria (LAB) in plant extracts (milks). In this study, we evaluated the ability of LAB (Streptococcus, Lactobacillus, and Bifidobacterium), individually and in mixtures, to decrease the pH in plant extracts during fermentation. Carbohydrate use by LAB cultures was first evaluated using API 50 CH panels. All cultures were able to use glucose, fructose, and mannose, commonly found in plant extracts. Commercial plant-based beverages, oat, almond, and coconut, were incubated with LAB cultures at three inoculum levels, and the pH monitored at 37°C for 7 hours. Acid production in coconut and almond extracts was only observed at the highest inoculum level. However, three LAB, S. thermophilus YFL01, Lb. casei 431, and Lb. rhamnosus LGG produced acid in the oat extract at all inoculum levels with the pH dropping from 7.5 to 5.75 within 240 minutes. We also tested the ability the probiotic B. animalis subsp. lactis BB12 to survive in oat extract and observed that a lower pH (5.5) improved survival of BB12 over 14 days. Results showed that acid production is LAB strain dependent based upon the extract being fermented.

Видео Fermentation of Plant-Based Extracts by Dairy Lactic Acid Bacteria - Niharika Mishra & June Smith канала OUR Symposium 2020