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Food Science and Technology International
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Evaluation of Peanut Flour Fermented with Lactic Acid Bacteria as a Probiotic Food

N.-F. Wang

Key Laboratory of Food Science and Safety, Ministry of Education, Wuxi, Jiangsu, 214036, China

Y.-H. Shi

School of Food Science, Southern Yangtze University, No 170 huihe Road, Wuxi, Jiangsu, 214036, China

J. Sun

Key Laboratory of Food Science and Safety, Ministry of Education, Wuxi, Jiangsu, 214036, China

G.-W. Le

School of Food Science, Southern Yangtze University, No 170 huihe Road, Wuxi, Jiangsu, 214036, China, leguowei{at}163.com

The aim of this study was to evaluate the probiotic value of peanut flour fermented with lactic acid bacteria in vitro and in vivo. Four strains including Lactobacillus delbrueckii LD09, Lactobacillus casei LC35, Lactobacillus acidophilus LA51, and Lactobacillus plantarum P9 were screened for their growth and survival in peanut flour. Among all the strains, L. plantarum P9 grew to the highest cell population (9.48 log cfu/g) in peanut flour after 72 h fermentation at 37°C. After 28 days storage at 4°C, no marked change in the viable count of this strain was observed. Peanut flour fermented with L. plantarum P9 could also increase the content of crude protein and the degree of protein hydrolysis. In an in vitro system, the addition of protein from the fermented peanut flour greatly enhanced the survival of L. plantarum P9 in simulated gastric and bile juices. In vivo studies, supplementation with the fermented peanut flour in the diet of mice increased significantly the number of lactobacilli in the fecal samples compared to the control group. At the same time, the number of enterobacteria decreased significantly. These results indicated that peanut flour fermented with L. plantarum P9 strain could be a novel type of probiotic food.

Key Words: lactic acid bacteria • fermentation • peanut flour • probiotics • gastrointestinal tolerance

Food Science and Technology International, Vol. 13, No. 6, 469-475 (2007)
DOI: 10.1177/1082013208088370
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