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142 IV.Resultados y discusión. Capítulo II
3.3.3. Microstructure
Figure 4 shows pictures of fermented oat milk microstructure obtained
in confocal microscope. The main difference initial oat milk microstructure
(Figure 1) was the presence of a cloudy red area (S) that could be the starter
bacteria. Moreover, much smaller amounts of proteins were observed; the
starters might have hydrolysed them so as to obtain aminoacids for their
nutrition. Nonetheless, and in spite of having observed some coalesced fat
droplets, the major fat component was still integrated in the structure in PM
network, which was positive for the product’s physical stability.
Figure 4 Confocal pictures of fermented oat milk, where the fat component
appears yellow-green in colour, proteins appear vivid red in colour and
carbohydrates and starter bacteria dull red in colour. PM: Polysaccharide
matrix, CP: Continuous phase, S: starter bacteria, f: fat droplet, p: protein