Evaluation of probiotic characteristics and red bean milk fermentation ability of Lactobacillus pentosus “DCM” 52.10

Abstract

Lactobacillus pentosus has been used to produce probiotic food products. The study aimed to evaluate the probiotic potential and red bean milk fermentation ability of L. pentosus DCM 52.10. Using the culture method, the bacterial density was determined and the agar diffusion method revealed that L. pentosus DCM 52.10 had good probiotic characteristics, such as tolerance to gastric pH, bile salts and antagonism against the pathogenic bacteria E. coli ATCC 25922 and Salmonella typhymurium ATCC 13311. This strain had suitable growth conditions at 37°C, pH 6.5 and a cultivation time of 32 hours. L. pentosus DCM 52.10 can ferment red bean milk. During the fermentation process, the pH of the milk decreased gradually and the lactic acid content increased steadily. After 24 hours, the red bean milk pH reached below 4.3 and the lactic acid content exceeded 0.6% at both inoculation ratios of 1% and 2% (v/v). The density of L. pentosus DCM 52.10 increased during fermentation, reaching over 10⁸ CFU/mL after 24 hours.