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Fermentation 2017, 3(4), 55; doi:10.3390/fermentation3040055

Lactobacillus rhamnosus GR-1 in Fermented Rice Pudding Supplemented with Short Chain Inulin, Long Chain Inulin, and Oat as a Novel Functional Food

Division of Food and Nutritional Sciences, Brescia University College, Western University, London N6G 1H2, ON, Canada
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Received: 24 September 2017 / Revised: 8 October 2017 / Accepted: 13 October 2017 / Published: 16 October 2017
(This article belongs to the Special Issue Microbiota of Fermented Beverages)
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Abstract

Lactobacillus rhamnosus GR-1 is a probiotic that has been shown to reduce the risk of urogenital problems and urinary tract infections. Rice pudding is a popular gluten-free dairy product, and could be a vehicle to deliver L. rhamnosus GR-1 to a broader population. The purpose of this study was to investigate the growth and viability of L. rhamnosus GR-1 in six fermented rice pudding samples, each one supplemented with one type of prebiotic (short-chain inulin-2% w/w, 4% w/w; long-chain inulin-2% w/w, 4% w/w) and oat-0.5% w/w, 1% w/w, along with control, over a 21-day storage period. The objective was to determine if the supplementation would have a positive effect on the microbial viability of L. rhamnosus GR-1, and to evaluate the sensory properties of the samples. All of the samples had viable levels of L. rhamnosus GR-1. Bacterial counts were at least 1 × 108 CFU/mL over the 21-day storage period. The probiotic rice pudding sample supplemented with 4% w/w short-chain inulin had the highest hedonic score for flavour, sweetness, texture, and overall acceptability. This study shows that the addition of short-chain inulin, long-chain inulin, and oat had no adverse supplementation effects on the viability of L. Rhamnosus GR-1. There is the potential for the production of a novel functional food. View Full-Text
Keywords: Lactobacillus rhamnosus GR-1; probiotic rice pudding; prebiotic; short-chain inulin; long-chain inulin; oat Lactobacillus rhamnosus GR-1; probiotic rice pudding; prebiotic; short-chain inulin; long-chain inulin; oat
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Williams, M.; Hekmat, S. Lactobacillus rhamnosus GR-1 in Fermented Rice Pudding Supplemented with Short Chain Inulin, Long Chain Inulin, and Oat as a Novel Functional Food. Fermentation 2017, 3, 55.

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