Study of lactic-acid microorganisms adaptation in plant-based beverages

The aim of the study is to establish the possibility of using a plant base of whole grain oat flour for lactic acid fermentation. The development of fermented plant beverages based on whole grain oat flour will provide the combination of functional properties of probiotic cultures with the prebiotic properties of oat substances, beta-glucan, in particular. This paper explores the effect of the amount of introduced lactic acid starter and fermentation timeline on the viability and lactic acid bacteria adaptation in the plant-based suspension. Two types of starter cultures containing such microorganisms as Streptococcus thermophilus, Lactobacillus acidophilus and Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium infantis were the objects of study. The viability and lactic acid bacteria adaptation degree in the plant-based suspension throughout the entire fermentation process was monitored by titrated and active acidity and microscopic results. According to the results, the plant base of whole grain oat flour is a favorable for the lactic acid microorganisms development. It was established that the achievement of the required values of active and titratable acidity depends both on the amount of a starter added, its type, and timeline of the fermentation process. Most of the studied samples reached the required values of titratable and active acidity within the period of 8-12 hours of fermentation. According to the results of the research, mathematical planning was carried out on the basis of regression analysis. An effective combination of the amount of introduced starter and the fermentation timeline for the objects of study was established as 6 % and 9 hours.