About: Fermentation of Vegetable Substrates by Lactic Acid Bacteria as a Basis of Functional Foods

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.agriculturejournals.cz/publicFiles/54732.pdf
Description	People suffering from lactose intolerance, cow’s milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers’ basket should be variegated and enriched with probiotics. The main task was to evaluate important growth and metabolic characteristics of lactic acid bacteria in rice, natural rice, corn, chickpea and barley. Suspensions of the respective flours in water (8% w/w) were supplemented with glucose (1% w/w), pasteurised and fermented. Suitable combinations of cultures and substrates enable the growth of microorganisms minimally by t 2 decimal orders. This is connected with a specific shape of the acidification curve pH should be higher than 4.5 after 4-h fermentation. The vegetable samples contained lower concentrations of organic acids than milk samples because of their lower contents of the buffering substances. Fermentation did not result in any decrease in the concentration of protein or phenylalanine. Thus, special formulas of foods for people on phenylketonuria diet or low-protein diets should be conceived. Fermentation of vegetable substrates seems to be a prospective technology in functional foods manufacturing. People suffering from lactose intolerance, cow’s milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers’ basket should be variegated and enriched with probiotics. The main task was to evaluate important growth and metabolic characteristics of lactic acid bacteria in rice, natural rice, corn, chickpea and barley. Suspensions of the respective flours in water (8% w/w) were supplemented with glucose (1% w/w), pasteurised and fermented. Suitable combinations of cultures and substrates enable the growth of microorganisms minimally by t 2 decimal orders. This is connected with a specific shape of the acidification curve pH should be higher than 4.5 after 4-h fermentation. The vegetable samples contained lower concentrations of organic acids than milk samples because of their lower contents of the buffering substances. Fermentation did not result in any decrease in the concentration of protein or phenylalanine. Thus, special formulas of foods for people on phenylketonuria diet or low-protein diets should be conceived. Fermentation of vegetable substrates seems to be a prospective technology in functional foods manufacturing. (en)
Title	Fermentation of Vegetable Substrates by Lactic Acid Bacteria as a Basis of Functional Foods Fermentation of Vegetable Substrates by Lactic Acid Bacteria as a Basis of Functional Foods (en)
skos:prefLabel	Fermentation of Vegetable Substrates by Lactic Acid Bacteria as a Basis of Functional Foods Fermentation of Vegetable Substrates by Lactic Acid Bacteria as a Basis of Functional Foods (en)
skos:notation	RIV/16193296:_____/11:MJFVEG11!RIV12-MSM-16193296
http://linked.open...avai/predkladatel	MILCOM a.s.
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(2B06047), Z(MSM2672286101)
http://linked.open...iv/cisloPeriodika	Spec.Iss.
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Roubal, Petr Pechačová, Marta
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	MILCOM a.s.
http://linked.open...dnocenehoVysledku	199537
http://linked.open...ai/riv/idVysledku	RIV/16193296:_____/11:MJFVEG11
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	non-dairy probiotic foods; growth curves; acidification curves; phenylketonuria diet; low-protein diet (en)
http://linked.open.../riv/klicoveSlovo	growth curves acidification curves low-protein diet non-dairy probiotic foods phenylketonuria diet
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[D741391B008A]
http://linked.open...i/riv/nazevZdroje	Czech J.Food Sci
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Utilization of vegetable raw materials as an alternative of cow's milk at manufacturing of functional food-stuffs.
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	2011
http://linked.open...iv/tvurceVysledku	Roubal, Petr Dragounová, H. Němečková, I. Pechačová, Marta Rysová, J.
http://linked.open...n/vavai/riv/zamer	Milk – an important part of healthy and safe nutrition
issn	1212-1800
number of pages	6 (xsd:int)

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