UNIVERSITAT POLITÈCNICA DE VALÈNCIA Desarrollo ... - RiuNet

I. Introducción 41
rhamnosus, L. acidophilus and other dietary fibres
Maize and L. reuteri, L. acidophilus, Starch, pentosan and
barley L. rhamnosus
other dietary fibres
Helland et al., 2004
Emmer
FOS and other dietary
L. rhamnosus, other LAB
wheat
fibres
Coda et al., 2011
Coconut L. paracasei, B. lactis Starch and dietary fibre Corrêa et al., 2008
Chestnut L. rhamnosus
Starch and other dietary
fibres
Blaiotta et al., 2012
Walnut
Kefir grain microorganisms
Starch and other dietary
with potentially probiotic
fibres
effects
Cui et al., 2013
Tigernut,
Starch, FOS and other Pérez-Martínez et
almond or B. lactis, S. thermophilus
dietary fibres
al., 2005
hazelnut
B: Bifidobacterium L: Lactobacillus S: Streptococcus
4.1. Processing of fermented vegetable milk
General industrial processing used to develop nut and cereal fermented
vegetable products is based on four main steps: the procedure to obtain
vegetable milk previously commented on above (Figures 1 and 2),
conditioning the milk until the optimal starters’ growth temperature is
reached, the inoculation and incubation procedures (fermentation) and
cooling to 4 ºC. Nevertheless, depending on the raw material, the type of
starters used and the final product features, the whole process may differ.
Some additives are frequently introduced into the vegetable matrix,
mainly sugars and prebiotics (as growth enhancers), to promote the viability
of bacteria and to reduce the length of the fermentation process (in order to
avoid cross-contamination problems). Mono and oligosaccharides, some