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LACTIC FERMENTATION OF PEANUT MILK
Author(s) -
RICHARD BUCKER E.,
MITCHELL JACK H.,
JOHNSON MICHAEL G.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb06481.x
Subject(s) - pediococcus acidilactici , food science , lactic acid , titratable acid , fermentation , sucrose , chemistry , streptococcus thermophilus , linoleic acid , lactobacillus plantarum , biology , lactobacillus , biochemistry , fatty acid , bacteria , genetics
The ability of cultures of 19 lactic acid bacteria to ferment a peanut milk (PM) prepared from blanched, full‐fat Runner Variety peanut kernels was examined. Lactobacillus acidophilus, L. brevis, L. xylosus, L. plantarum, Pediococcus acidifactici and Streptococcus thermophilus after 48 hr produced the highest levels of acid in plain PM, producing respectively 0.25, 0.20, 0.42, 0.42, 0.17 and 0.27% titratable acidity (TA), expressed as lactic acid. Chemical analysis indicated that sucrose at 0.60% (w/v) was the major fermentable carbohydrate present in the PM. Supplementation of the PM with 1% levels of glucose, sucrose, whey, tryptose or yeast extract increased acid production by most cultures. Glucose supplementation of PM enabled L. delbrueckii, L. plantarum, L. helveticus and L. casei to produce 0.69, 0.17, 0.75, and 0.73% TA, respectively. Invertase treatment of the PM led to increases in acid production of 0.23–0.30 TA units by cultures previously unable to ferment the untreated PM.‘In a model system, the addition of 2.3% (w/v) oleic, 1.3% linoleic and 0.4% palmitic acid to a basal Elliker's broth with 1% sucrose (EB‐S) as the sole carbohydrate source, led to 100% inhibition of acid production after 48 hr, compared to controls, for cultures of L. acidophilus, L. cellobiosus and S. thermophilus. For cultures of L. brevis, L. xylosus, L. plantarum and P. acidilactici , the inhibition of acid production by the fatty acids after 48 hr was much less, only about 5%.