ArticleFoods (Basel, Switzerland)2020
Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Buckwheat Husk: An Underexplored Source of Bioactive Compounds and Functional Food Applications.Foods (Basel, Switzerland) · 2026Review
- The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality.AIMS microbiology · 2026Review
- Study on Nutritional Characteristics, Antioxidant Activity, and Volatile Compounds inFoods (Basel, Switzerland) · 2025Article
- Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple-Tomato Pulp.Molecules (Basel, Switzerland) · 2023Article
- The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review.Microorganisms · 2023Review
- Buckwheat and Amaranth as Raw Materials for Brewing, a Review.Plants (Basel, Switzerland) · 2022Review
- Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics.Microorganisms · 2021Review
- Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages.Microorganisms · 2021Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to examine the effect of four different industrial starter cultures containing lactic acid bacteria (LAB) and bifidobacteria on selected characteristics of beverages prepared from buckwheat and stored at 4 °C for 28 days. This study included the determination of pH during fermentation and during refrigerated storage, determination of the number of LAB and bifidobacteria, and chromatographic analysis of carbohydrates. This study showed that the tested starter cultures effectively fermented the buckwheat beverage. There was a sufficient number of viable cells in the starter microflora for the obtained beverages to exhibit potential health-promoting properties. Beverages had stable pH values during refrigerated storage. The stored beverages showed changes in the content of selected carbohydrates, which indicates the constant biochemical activity of the present starter microflora. This study provides useful references on the metabolism of LAB in plant-based beverages.
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