Continuous development of new functional foods is the response of science and industry to the increased consumer awareness regarding health and the role of foods for improving quality of life. Oats and probiotics have long been recognized for their health benefits. In the present study was carried the technological study of fermented product based on oat bran. In an attempt to develop a fermented, non-dairy product based on oats, oat bran suspension was fermented with a mixture of starter culture containing Str. thermophilus, L. bulgaricus and L. acidophilus. The oat base was heat treated for 10 min at 95 °C prior to inoculation. Several factors, such as fermentation time, starter culture concentration, oat bran and sucrose content, affecting the fermentation process, were established. It was found that the 10% starter culture, 5% oat bran and 5% sucrose content to the oat mash are more appropriate for obtaining a probiotic product. The appropriate fermentation time was 8 h. The viable cell counts reached at the end of process were about 6 ×109 cfu ml−1.
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机译：持续发展新功能性食品是科学和工业对促进消费者对健康的认识的反应，以及食物的作用，提高生活质量。燕麦和益生菌长期以来一直被认可为他们的健康益处。在本研究中，进行了基于燕麦麸的发酵产物的技术研究。在试图开发基于燕麦的发酵的非乳制品，燕麦麸悬浮液被含有STR培养物的混合物发酵。嗜热疗法，L.保加利宫和L.嗜酸纤维。在接种之前将燕麦碱在95℃下热处理10分钟。建立了几种因素，例如发酵时间，起始剂培养浓度，燕麦麸和蔗糖含量，影响发酵过程。结果发现，10％起始培养物，5％燕麦麸和5％蔗糖含量与燕麦醪更适合获得益生菌产物。适当的发酵时间为8小时。在工艺结束时达到的活细胞计数为约6×10 9 Cfu ml -1 -1 / sup>。
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