Technology for obtaining fermented products based on walnut milk

Abstract

A technology has been developed for obtaining lyophilized fermented products based on walnut milk. Fermentation was carried out with two probiotic strains of Lactiplantibacillus plantarum subsp. plantarum NBIMCC 3447 and Lactobacillus gasseri NBIMCC 2450. In the capacity of prebiotic and cryoprotectant the composition of the products includes fructooligosaccharides (FOS) in three concentrations - 1, 2 and 4%. An increase in cell survival was found with an increase in the concentration of the fructo-oligosaccharides in the medium. After fermentation and lyophilization, L. plantarum showed better survival compared to L. gasseri in all samples examined. Probiotic cells fermented in medium with 4% FOS retain high viability after lyophilization - 93-96%, while those in medium with 2% FOS reach 85-93% survival. Fructooligosaccharides not absorbed by the cells at the end of the fermentation process render a cryoprotective effect and lead to a higher survival of the cells of both strains in the lyophilization process.