Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/224556
Title: DEVELOPMENT OF ARABICA COFFEE BREWS VIA FERMENTATION WITH SELECTED PROBIOTICS
Authors: CHAN MEI ZHI ALCINE
ORCID iD:   orcid.org/0000-0002-7829-5799
Keywords: Probiotic yeast; Lactobacilli; Bioactivities; Non-dairy; Viability; Survival
Issue Date: 29-Dec-2021
Citation: CHAN MEI ZHI ALCINE (2021-12-29). DEVELOPMENT OF ARABICA COFFEE BREWS VIA FERMENTATION WITH SELECTED PROBIOTICS. ScholarBank@NUS Repository.
Abstract: Amid inclinations towards non-dairy probiotic foods and functional coffees, this dissertation aimed to develop shelf-stable probiotic fermented coffees, which are rich in live probiotics and are well evidenced to elicit functional benefits. To stimulate probiotic growth in nutrient-scarce coffee brews, coffee brews were supplemented with glucose and inactivated yeast derivatives. After nutrient supplementation, probiotic lactobacilli including Lacticaseibacillus rhamnosus GG, Lactiplantibacillus plantarum 299v, Lactobacillus acidophilus NCFM etc. could grow and maintain viable populations >7 Log CFU/mL for a maximum of 10 weeks at 4 °C. Probiotic lactobacilli viabilities were further enhanced beyond 10 weeks, for a minimum of 6 months under ambient and cold storage when co-cultured with the probiotic yeast, Saccharomyces boulardii CNCM-I745. By employing an untargeted LC-QTOF-MS/MS approach, bioactive metabolites produced by probiotics (e.g., catabolites of aromatic amino acids and chlorogenic acids) were also uncovered. Overall, co-culturing probiotic lactobacilli with yeast may be effective in developing viability-enhanced probiotic functional foods.
URI: https://scholarbank.nus.edu.sg/handle/10635/224556
Appears in Collections:Ph.D Theses (Open)

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