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Growth of Bifidobacterium longum BB536 in medida (fermented cereal porridge) and their survival during refrigerated storage.
Lett Appl Microbiol. 2005; 41(2):125-31.LA

Abstract

AIMS

To develop medida, a Sudanese fermented thin porridge as a probiotic dietary adjunct with high total solids.

METHODS AND RESULTS

Fifteen per cent brown rice flour of 2-day-old malted paddy and skim milk were used for formulation. Levels of 2.25, 4.5 and 10% of added skim milk were studied. The initial pH was 6.7 and fermentation was run to a final pH of 4.4 using culture of Bifidobacterium longum BB 536. The highest count of 9.9 +/- 0.07 log CFU ml(-1) was obtained with 10% of added skim milk. The total solids at this level was 21%, 11.1 times more compared with the traditionally prepared medida using un-malted brown rice. The viscosity was low and the flowing characteristic was stable. The final productions of lactic and acetic acids were 56.8 +/- 0.80 and 56.3 +/- 2.00 mumol ml(-1) respectively. The high ratio of acetate to lactate decreased as fermentation continues due to the increase in the rate of lactate production. Under refrigerated storage the count of B. longum BB 536 remained relatively stable during the first week (9.7 +/- 0.10 log CFU ml(-1)) then subsequently decreased by 0.9 log CFU ml(-1) in the following week.

CONCLUSIONS

The results of this study demonstrated that fermented medida made from malted brown rice is a suitable food system for the delivery of B. longum BB 536 with a relatively stable shelf life.

SIGNIFICANCE AND IMPACT OF THE STUDY

The present study is the first attempt to prepare fermented medida from malted flour with bifidobacteria having the highest total solids while still maintaining the flowing characteristics. Previous studies on medida did not go beyond the use of alpha amylase enzyme and pure lactic acid bacteria isolates from spontaneously fermented dough.

Authors+Show Affiliations

Kabeir BM
Department of Food Technology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, Selangor, Malaysia.
Abd-Aziz S
No affiliation info available
Muhammad K
No affiliation info available
Shuhaimi M
No affiliation info available
Yazid AM
No affiliation info available

MeSH

Acetic AcidBifidobacteriumCulture MediaFermentationLactic AcidOryzaRefrigeration

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16033508

Citation

Kabeir, B M., et al. "Growth of Bifidobacterium Longum BB536 in Medida (fermented Cereal Porridge) and Their Survival During Refrigerated Storage." Letters in Applied Microbiology, vol. 41, no. 2, 2005, pp. 125-31.
Kabeir BM, Abd-Aziz S, Muhammad K, et al. Growth of Bifidobacterium longum BB536 in medida (fermented cereal porridge) and their survival during refrigerated storage. Lett Appl Microbiol. 2005;41(2):125-31.
Kabeir, B. M., Abd-Aziz, S., Muhammad, K., Shuhaimi, M., & Yazid, A. M. (2005). Growth of Bifidobacterium longum BB536 in medida (fermented cereal porridge) and their survival during refrigerated storage. Letters in Applied Microbiology, 41(2), 125-31.
Kabeir BM, et al. Growth of Bifidobacterium Longum BB536 in Medida (fermented Cereal Porridge) and Their Survival During Refrigerated Storage. Lett Appl Microbiol. 2005;41(2):125-31. PubMed PMID: 16033508.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Growth of Bifidobacterium longum BB536 in medida (fermented cereal porridge) and their survival during refrigerated storage. AU - Kabeir,B M, AU - Abd-Aziz,S, AU - Muhammad,K, AU - Shuhaimi,M, AU - Yazid,A M, PY - 2005/7/22/pubmed PY - 2005/12/13/medline PY - 2005/7/22/entrez SP - 125 EP - 31 JF - Letters in applied microbiology JO - Lett Appl Microbiol VL - 41 IS - 2 N2 - AIMS: To develop medida, a Sudanese fermented thin porridge as a probiotic dietary adjunct with high total solids. METHODS AND RESULTS: Fifteen per cent brown rice flour of 2-day-old malted paddy and skim milk were used for formulation. Levels of 2.25, 4.5 and 10% of added skim milk were studied. The initial pH was 6.7 and fermentation was run to a final pH of 4.4 using culture of Bifidobacterium longum BB 536. The highest count of 9.9 +/- 0.07 log CFU ml(-1) was obtained with 10% of added skim milk. The total solids at this level was 21%, 11.1 times more compared with the traditionally prepared medida using un-malted brown rice. The viscosity was low and the flowing characteristic was stable. The final productions of lactic and acetic acids were 56.8 +/- 0.80 and 56.3 +/- 2.00 mumol ml(-1) respectively. The high ratio of acetate to lactate decreased as fermentation continues due to the increase in the rate of lactate production. Under refrigerated storage the count of B. longum BB 536 remained relatively stable during the first week (9.7 +/- 0.10 log CFU ml(-1)) then subsequently decreased by 0.9 log CFU ml(-1) in the following week. CONCLUSIONS: The results of this study demonstrated that fermented medida made from malted brown rice is a suitable food system for the delivery of B. longum BB 536 with a relatively stable shelf life. SIGNIFICANCE AND IMPACT OF THE STUDY: The present study is the first attempt to prepare fermented medida from malted flour with bifidobacteria having the highest total solids while still maintaining the flowing characteristics. Previous studies on medida did not go beyond the use of alpha amylase enzyme and pure lactic acid bacteria isolates from spontaneously fermented dough. SN - 0266-8254 UR - https://www.unboundmedicine.com/medline/citation/16033508/Growth_of_Bifidobacterium_longum_BB536_in_medida__fermented_cereal_porridge__and_their_survival_during_refrigerated_storage_ DB - PRIME DP - Unbound Medicine ER -