Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics

The study was devoted to developing a novel synbiotic beverage based on with millet, rye and alfalfa sprouts with a mixed culture of Lactobacillus casei and Lactobacillus plantarum. In this regard, the influences of incorporated prebiotics inulin and oligofructose on probiotics viability during the refrigerated storage (4 +/- 1 degrees C, 28 days) as well as under the simulated gastric condition were investigated. The characteristics such as microbial viability, physicochemical properties (viscosity, pH, titrable acidity and radical scavenging activity) and sensorial evaluation were assessed. The synbiotic beverage produced contained 10(8) CFU ml(-1) for L. casei, with a good survival throughout the storage period (10(8) CFU ml(-1)) and L. plantarum at sufficient levels (10(6) CFU ml(-1)) after about 21 days. Inulin and oligofructose promoted the growth of the strains and their viability under cold storage while conferring higher sensory scores. In this context, the beverages demonstrated acceptable sensory attributes. The viability (bacterial survival) of over 55% for all the strains was achieved under simulated gastric condition. Therefore, the introduced fermented beverage was a good food matrix from the viability of probiotics as well as under the gastric condition and sensory characteristics

Automated summary

The study focused on developing a novel synbiotic beverage using millet, rye, and alfalfa sprouts with a mixed culture of Lactobacillus casei and Lactobacillus plantarum. It was found that inulin and oligofructose promoted the growth of strains and their viability under cold storage, while also enhancing sensory scores. The fermented beverage showed good viability of probiotics under simulated gastric conditions and acceptable sensory attributes.