Probiotic fermented beverage production using rice milk and chickpea milk

In the study, rice milk and chickpea milk were produced to be used as plant based milk. Rice milk, chickpea milk and rice-chickpea milk mixture were fermented with YoFlex® YF-L02 DA thermophilic lactic acid vegan culture mixture, which was activated according to the instructions given by the manufacturer, at 1% and 5%. During the fermentation of the plant based milk samples; color, pH, brix, optical density measurements were made, and in addition to these analyzes, during 7 days of storage, their microbiological viability was examined. In addition, in the final product; dry matter, ash, protein, oil and titration acidity analyzes were made. According to the analysis results; Physico-chemical analyzes of pH, brix, optical density and color changes (L, a, b) of plant based probiotic milk samples during fermentation and 7 days of storage changed between 4,5-6,8, 1.7-3.6, 7,36-12,5 and 55,79-70,29 (L), -1,39- -3,84 (a) and -1,71 -8,51(b), respectively. According to the results of microbiological analysis during the 7 days storage period; the number of Streptococcus thermophilus in the samples was between 9,78 log cfu/ml - 7,87 log cfu/ml; the number of Lb. bulgaricus was between 7,39 - 8.71 log cfu/mL, the number of Lactobacillus acidophilus was between 4,64 - 2,77 log cfu/ml, the number of Lactobacillus paracasei was between 8,93 log cfu/ml and 7,42 log cfu/ml and the number of Bifidobacterium spp. was between 8,42 and 7,23 log cfu/ml. According to the results of microbiological analysis; the probiotic values of the products remained at the desired minimum level and therefore the products were evaluated as probiotics.