Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis

Abstract Non-diary probiotic drinks are of interest to the consumers who suffer from lactose intolerance and allergenicity when consuming milk and its derivatives. Its production requires substrates that favor the viability of probiotics in the process and storage. This research assessed the use of the liquid fraction obtained from the enzymatic hydrolysis of kiwicha grain including the microbiological, chemical and sensory characteristics of probiotic drinks of tarwi juice during fermentation and storage using: Lactobacillus paracasei , B. bacterium longum and a culture of both microorganisms. The viability of probiotics in drinks improved with the increase of hydrolyzed kiwicha in the composition of the drink during fermentation and post fermentation, and showed good tolerance to pH. The viability of the Bifid bacterium longum was reduced with the decrease in the pH, but improved in the co-culture with lactobacillus paracasei . The sensory characteristics of the obtained drinks were favorable.

摘要：非乳源性益生菌饮品深受在食用牛乳及其制品时出现乳糖不耐受与致敏反应的消费者的青睐。此类饮品的生产需要可在生产及储存过程中维持益生菌活性的基质。本研究评估了从奇瓦苋（kiwicha）籽粒酶解液中提取的液相组分在益生菌饮品生产中的应用，以副干酪乳杆菌（Lactobacillus paracasei）、长双歧杆菌（Bifidobacterium longum，原文笔误为B. bacterium longum）以及二者的共培养菌株作为发酵菌种，考察了塔维汁（tarwi juice）益生菌饮品在发酵与储存过程中的微生物学、化学及感官特性。饮品中益生菌的活菌数随发酵及后发酵阶段饮品配方内酶解奇瓦苋添加量的提升而升高，且对pH值表现出良好的耐受性。长双歧杆菌的活菌数随pH值降低而下降，但在与副干酪乳杆菌共培养时活菌数得到提升。所制备饮品的感官特性表现优异。