Effect of refrigerated storage on some physicochemical characteristics of a <scp>teff?based</scp> fermented beverage and the viability of the fermenting <i>Lactiplantibacillus plantarum</i> and <i>Lacticaseibacillus rhamnosus</i> used

Probiotic beverages made from cereals become interesting in the recent food industries. In this contribution, a fermented teff-based probiotic beverage was produced using whole grain teff flour and co-culture strains of Lactiplantibacillus plantarum (LPA6) Lacticaseibacillus rhamnosus GG (LCGG). Then, effect 25 days refrigerated storage on cell viability (LPA6 LCGG), contents sugars, organic acids, titratable acidity (TA), as well pH values were examined. Furthermore, pathogenic microorganisms, hygiene indicators, sensory tests analyzed. Presumptive counts LPA6 LCGG observed to decrease throughout storage. Glucose, lactic acid, maltose, acetic acid significantly (p < 0.05) increased over time. Also, reduction TA increment Examined microorganisms indicators not detected beverage. Sensory analysis after 10 accepted by panelists. Novelty Impact Statement Throughout sugars acids produced. attributes newly panelist The became more acidic