Fermentation for the future: Exploring the role of lactic acid bacteria in food security

Sammanfattning

The present study investigated the fermentation of oat suspension by Lactobacillus acidophilus with the aim of evaluating its growth kinetics and nutritional profile. To facilitate microbial proliferation, enzymatic pretreatment using α-amylase and glucoamylase was employed, enabling the conversion of oat starch to glucose. Growth analysis revealed that L. acidophilus attained optimal growth in 5% oat suspension at 37°C, achieving a doubling time of approximately four hours. Nutritional assessment demonstrated the presence of essential amino acids in fermented oats, while elemental analysis indicated a high carbon content consistent with the polysaccharide-rich composition of oats. Riboflavin (vitamin B2) was detected only in negligible amounts, suggesting limited vitamin biosynthesis under the tested conditions. Fatty acid profiling by gas chromatography showed linoleic acid as the most abundant fatty acid, followed by oleic and palmitic acids, whereas stearic and linolenic acids occurred in trace proportions. The findings establish fermented oat as a functional food with promising nutritional and probiotic attributes. Further research is recommended to optimize fermentation for vitamin enrichment, assess nutrient bioavailability, and evaluate sensory quality and consumer acceptability for potential commercial applications.