Investigating of Growth kinetic and survival of Lactobacillus paracasei and Lactobacillus delbrueckii in barley and malt substrates and effect of this microorganism on medium antioxidant properties

Document Type : Research Paper



In this study potential of barley, barley-malt and malt medium for the growth and viability of two species of Lactobacillus (Lactobacillus paracasei, Lactobacillus delbrueckii) for production of functional beverage were evaluated. Then the effects of fermentation on antioxidant activities and total phenolics content were determined and compared with those of their non-fermented counterparts. Results showed that all of the selected bacteria were capable to grow in media so that the pH of them decrease to around 4.25 at first 10h of fermentation. The highest microbial growth (9.7 log CFU/ml) was found in malt medium. The phenolic content and antioxidant activities of the media were increased during fermentation and L. paracasei-fermented malt medium showed highest contents of phenolics (83.96 mg of gallic acid equivalents per 100 ml) and antiradical activity (IC50 = 0.26 ml). Moreover, the highest cell viability (1.2×106 CFU/ml) was obtained for the malt-based beverages fermented with L. delbruekii.


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