Effect of different formulations prepared with cereals and legumes on the growth of Lactobacillus reuteri DSM 17938

• Yasmina Barboza Universidad del Zulia, Facultad de Medicina, Escuela de Nutrición y Dietética. Maracaibo, Venezuela
• Nibia Novillo Universidad Estatal de Milagro, Facultad de Salud y Servicios Sociales. Milagro, Guayas, Ecuador.
• Dolores Zambrano Universidad Laica Eloy Alfaro de Manabí. Manta, Ecuador

DOI: https://doi.org/10.52973/rcfcv-e34297

Keywords: Lactobacillus reuteri, cereals, legumes, probiotic, functional foods

Abstract

The beneficial effects of probiotic microorganisms when ingested in sufficient quantity have a positive influence on the health of humans and animals. Probiotics, especially lactobacilli, can inhibit the growth of pathogens and improve host immunology and metabolic functions. Lactobacillus reuteri strains are common inhabitants of the mammalian gut and exhibit health–promoting properties. For this reason, the objective of this work was to determine the effect of different formulations prepared with cereals and legumes on the growth of L. reuteri DSM 17938. For this, in the present work, substrates alone or mixtures of cereals and legumes were fermented with L. reuteri DSM 17938 to study and compare the effect of the formulation of the media on their growth. Two cereal and two legume flours namely barley, oats, pigeon pea, soybean, and mixtures of cereal and legume (soybean–oat, soybean–barley, pigeon pea–oats and pigeon pea–barley) were selected and fermented with the probiotic strain. Two treatments, one solid medium (T1) and other liquid medium (T2) were prepared and were analyzed. Results showed that there were significant differences (P<0.05) in the growth of L. reuteri between media of cereals and legumes and their mixture. There were no significant differences (P>0.05) between solid and liquid medium. The barley media (8.87 log CFU·g^-1) supported significantly better cell growth compared to oats, soybean and pigeon pea media. The cell population of L. reuteri in the media with mixtures of cereals plus legume ranging from 7.32 to 9.01 log CFU·g^-1. The combination of soybean and oat was the most efficient in sustaining the viability of the organism. The pH values were between 4 and 5.16.

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