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Development of Arabica Coffee Brews Via Fermentation with Selected Probiotics.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Development of Arabica Coffee Brews Via Fermentation with Selected Probiotics./
作者:	Alcine, Chan Mei Zhi.
面頁冊數:	1 online resource (227 pages)
附註:	Source: Dissertations Abstracts International, Volume: 84-04, Section: B.
Contained By:	Dissertations Abstracts International84-04B.
標題:	Cancer. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=29353115click for full text (PQDT)
ISBN:	9798352681732

Development of Arabica Coffee Brews Via Fermentation with Selected Probiotics.
Alcine, Chan Mei Zhi.

Development of Arabica Coffee Brews Via Fermentation with Selected Probiotics. - 1 online resource (227 pages)

Source: Dissertations Abstracts International, Volume: 84-04, Section: B.

Thesis (Ph.D.)--National University of Singapore (Singapore), 2022.

Includes bibliographical references

Amid inclinations towards non-dairy probiotic foods and functional coffees, it would be opportune to ferment coffee brews with probiotics, yet it remains unexplored. This work aimed to develop shelf-stable probiotic fermented coffees, which are rich in live probiotics and are well evidenced to elicit functional benefits.To stimulate probiotic growth in nutrient-scarce coffee brews, coffee brews were supplemented with glucose and inactivated yeast derivatives (IYDs). The probiotics, Lacticaseibacillus rhamnosus GG, Lactiplantibacillus plantarum 299v, Lacticaseibacillus paracasei Lpc-37, and Lactobacillus acidophilus NCFM could grow and maintain viable populations >7 Log CFU/mL for a maximum of 10 weeks at 4 °C. Omitting both, or either glucose or IYDs did not enable probiotic growth. Supplemented growth promoters provided probiotics with carbon and nitrogen sources (e.g., L-glutamic acid, L-alanine), which were metabolised into lactic acid, diacetyl, acetoin, and 3-methylbutanoic acid.To further enhance probiotic lactobacilli viabilities beyond 10 weeks at 4 °C, L. rhamnosus GG was co-cultured with Saccharomyces boulardii CNCM-I745. The probiotic yeast significantly enhanced the viability of L. rhamnosus GG, as both L. rhamnosus GG and S. boulardii CNCM-I745 in mixed-cultured coffee brews grew >7 Log CFU/mL, displaying remarkable survival >6 Log CFU/mL during 14 weeks of ambient and cold storage. Contrastingly, singly-cultured L. rhamnosus GG suffered viability losses <6 Log CFU/mL within 10 weeks at 4 °C, and 3 weeks at 25 °C. Enhanced viability of co-cultured L. rhamnosus GG was postulated to be due to the ability of S. boulardii CNCM-I745 to alleviate acid stress, either by preventing lactic acid production by lactobacilli, or vigorous utilisation of citric acid.To determine if S. boulardii CNCM-I745 is capable of exerting the same viability enhancing effect to other probiotic lactobacilli species/subspecies, S. boulardii CNCM-I745 was co-cultured with L. plantarum 299v, L. acidophilus NCFM, Limosilactobacillus fermentum PCC, and Lactobacillus gasseri LAC-343 in the same coffee brew matrix. Consistent with previous observations with L. rhamnosus GG, S. boulardii CNCM-I745 enhanced viabilities of all four probiotic lactobacilli. Cocultured probiotic lactobacilli maintained viable populations >5.5 Log CFU/mL for at least 6 months at 4 and 25 °C. In contrast, singly-cultured lactobacilli populations could not be maintained beyond 3 months of storage at either temperature. Possibly, probiotic yeast alleviated acid stress by preventing lactic and succinic acids accumulations by the lactobacilli.To substantiate additional functionalities of probiotic fermented coffees compared to non-fermented counterparts, an untargeted LC-QTOF-MS/MS approach was utilised to uncover bioactive metabolites produced by probiotics. Besides 2-isopropylmalate generated by S. boulardii CNCM-I745, L. rhamnosus GG prominently produced indole-3-lactate, 1H-indole-3-carboxaldehyde, 4-hydroxyphenylactate, 3- phenyllactate, and hydroxydodecanoic acid. These metabolites are anti-microbials, antioxidants, and anti-inflammatory agents, and could theoretically improve coffee functionalities. Nevertheless, the production of these bioactive metabolites did not improve in vitro bioactivities, relating to starch hydrolase inhibitions, anti-glycative, anti-proliferative, cellular antioxidant, and anti-inflammatory activities.Therefore, probiotic fermented coffees that are capable of sustaining probiotic populations of >5.5 Log CFU/mL for 6 months at either 4 and 25 °C have been successfully developed. However, in vitro bioactivities may not necessarily be improved, despite the production of probiotic bioactive metabolites.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2023

Mode of access: World Wide Web

ISBN: 9798352681732Subjects--Topical Terms:

634186
Cancer.
Index Terms--Genre/Form:

542853
Electronic books.

Development of Arabica Coffee Brews Via Fermentation with Selected Probiotics.
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504 $a Includes bibliographical references
520 $a Amid inclinations towards non-dairy probiotic foods and functional coffees, it would be opportune to ferment coffee brews with probiotics, yet it remains unexplored. This work aimed to develop shelf-stable probiotic fermented coffees, which are rich in live probiotics and are well evidenced to elicit functional benefits.To stimulate probiotic growth in nutrient-scarce coffee brews, coffee brews were supplemented with glucose and inactivated yeast derivatives (IYDs). The probiotics, Lacticaseibacillus rhamnosus GG, Lactiplantibacillus plantarum 299v, Lacticaseibacillus paracasei Lpc-37, and Lactobacillus acidophilus NCFM could grow and maintain viable populations >7 Log CFU/mL for a maximum of 10 weeks at 4 °C. Omitting both, or either glucose or IYDs did not enable probiotic growth. Supplemented growth promoters provided probiotics with carbon and nitrogen sources (e.g., L-glutamic acid, L-alanine), which were metabolised into lactic acid, diacetyl, acetoin, and 3-methylbutanoic acid.To further enhance probiotic lactobacilli viabilities beyond 10 weeks at 4 °C, L. rhamnosus GG was co-cultured with Saccharomyces boulardii CNCM-I745. The probiotic yeast significantly enhanced the viability of L. rhamnosus GG, as both L. rhamnosus GG and S. boulardii CNCM-I745 in mixed-cultured coffee brews grew >7 Log CFU/mL, displaying remarkable survival >6 Log CFU/mL during 14 weeks of ambient and cold storage. Contrastingly, singly-cultured L. rhamnosus GG suffered viability losses <6 Log CFU/mL within 10 weeks at 4 °C, and 3 weeks at 25 °C. Enhanced viability of co-cultured L. rhamnosus GG was postulated to be due to the ability of S. boulardii CNCM-I745 to alleviate acid stress, either by preventing lactic acid production by lactobacilli, or vigorous utilisation of citric acid.To determine if S. boulardii CNCM-I745 is capable of exerting the same viability enhancing effect to other probiotic lactobacilli species/subspecies, S. boulardii CNCM-I745 was co-cultured with L. plantarum 299v, L. acidophilus NCFM, Limosilactobacillus fermentum PCC, and Lactobacillus gasseri LAC-343 in the same coffee brew matrix. Consistent with previous observations with L. rhamnosus GG, S. boulardii CNCM-I745 enhanced viabilities of all four probiotic lactobacilli. Cocultured probiotic lactobacilli maintained viable populations >5.5 Log CFU/mL for at least 6 months at 4 and 25 °C. In contrast, singly-cultured lactobacilli populations could not be maintained beyond 3 months of storage at either temperature. Possibly, probiotic yeast alleviated acid stress by preventing lactic and succinic acids accumulations by the lactobacilli.To substantiate additional functionalities of probiotic fermented coffees compared to non-fermented counterparts, an untargeted LC-QTOF-MS/MS approach was utilised to uncover bioactive metabolites produced by probiotics. Besides 2-isopropylmalate generated by S. boulardii CNCM-I745, L. rhamnosus GG prominently produced indole-3-lactate, 1H-indole-3-carboxaldehyde, 4-hydroxyphenylactate, 3- phenyllactate, and hydroxydodecanoic acid. These metabolites are anti-microbials, antioxidants, and anti-inflammatory agents, and could theoretically improve coffee functionalities. Nevertheless, the production of these bioactive metabolites did not improve in vitro bioactivities, relating to starch hydrolase inhibitions, anti-glycative, anti-proliferative, cellular antioxidant, and anti-inflammatory activities.Therefore, probiotic fermented coffees that are capable of sustaining probiotic populations of >5.5 Log CFU/mL for 6 months at either 4 and 25 °C have been successfully developed. However, in vitro bioactivities may not necessarily be improved, despite the production of probiotic bioactive metabolites.
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