Matrix-dependent growth, survival and sensory characteristics of probiotic cultures in lentil-based fermented beverages
Food Science and Technology International, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Basım Tarihi: 2026
- Doi Numarası: 10.1177/10820132261471724
- Dergi Adı: Food Science and Technology International
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Compendex, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, DIALNET, Academic Search Ultimate (EBSCO), Engineering Source (EBSCO)
- Anahtar Kelimeler: growth and survival kinetics, lentil-based fermented beverages, matrix-dependent effects, multivariate analysis, non-dairy probiotic fermentation, sensory characteristics
- Bursa Uludağ Üniversitesi Adresli: Evet
Özet
Lentil-based matrices are attracting growing interest as sustainable non-dairy alternatives for probiotic food production, yet their suitability is often assessed mainly by endpoint microbial viability, with less attention to growth kinetics, storage stability, and sensory behaviour. In this study, red, yellow, and green lentil milks were evaluated as substrates for probiotic fermentation using a commercial mixed starter culture. Fermentation kinetics were characterised using apparent growth rates (μ_app), while probiotic survival during refrigerated storage was assessed using log-linear inactivation modelling (k, D-values). Physicochemical properties and sugar utilisation patterns were determined, and sensory characteristics were explored through an exploratory hedonic assessment supported by Pearson correlation heatmap analysis and principal component analysis. All lentil-based beverages maintained probiotic populations above recommended levels throughout fermentation and storage. Yellow and green lentil milks supported faster early-stage microbial growth, whereas red lentil milk provided greater protection of probiotic cells during storage. Within the evaluated panel, red and yellow lentil beverages were more favourably perceived, while green lentil beverages showed lower acceptance, mainly associated with darker colour and more pronounced legume-derived notes. Overall, the findings provide a comparative basis for future optimisation of lentil-based probiotic beverages.