Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32.

Probiotic strains contribute to the functionality of foods during fermentation.
In this present work, cereal-mix
was fermented with probiotic Pichia kudriavzevii
OG32. Selected fermentation parameters and functional properties of the product
were determined. The growth of Pichia kudriavzevii OG32 was supported by
the cereal-mix containing 1% salt and 0.2% red chili powder to counts of
between 7.46 and 8.22 Log10 cfu/mL within 24 h. Pichia kudriavzevii OG32
increased the viscosity of cereal-mix with the highest inoculum size (1.84x105cfu/
ml) giving the highest viscosity of 1793.6 mPa.S. An inoculum size of
1.98 × 104 cfu/mL gave the most acceptable product based on the sensory
evaluation by the panelist. Forty volatile compounds were identified in the fermented
product, while acids (32.21%) and esters (32.37%) accounted for the
largest proportions. The cereal-based
fermented product scavenged DPPH from
200 μmol/L methanolic solution by 55.71%. Probiotic yeast improved the sensory
and some functional properties of cereal-based
substrate during fermentation.
This is one of the first reports on the volatile composition of cereal-based
functional food produced with probiotic yeast.