Journal of Pharmacy and Nutrition Sciences, 2016, 6, 1-6 1 ISSN: 2223-3806 / E-ISSN: 1927-5951/16 © 2016 Lifescience Global Evaluation of The Potential of Amaranth Flour for Lactic Acid Fermentation Z. Matejeková * , D. Liptáková and . Valík Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, SK-812 37 Bratislava, Slovak Republic Abstract: Although cereals and pseudocereals are deficient in some basic components, fermentation process is the most economical and simple way, how to improve nutritional value, functional qualities and sensory properties of the final products. In our study, we focused on the evaluation of amaranth flour for preparation of new probiotic functional foods suitable for celiac patients. That is why the growth dynamics of several Lactobacillus sp. in amaranth mashes were evaluated. All the monitored strains showed sufficient growth in mashes (growth rates of lactobacilli ranged from 0.73 to 1.52 h -1 ). Based on the rates, only Lb. rhamnosus VT1 was able to grow with the values higher than 1.38 h -1 in both milk and water based mashes. In the second part of our study, we described behaviour of Lb. rhamnosus GG in amaranth water- or milk- based mashes after 8 h of co-cultivation with Fresco DVS 1010 culture (37 ± 1 °C, 5 % CO2). Final counts after the fermentation reached values 10 8 CFU.ml -1 and no decrease was recorded during 2-week storage period at 6 ± 1 °C. Thus we may conclude that densities of lactobacilli were able to maintain above the limit of >10 6 CFU.ml -1 essential from the legislation point of view. Keywords: Amaranth, pseudocereal substrates, probiotics, lactic acid bacteria, celiac disease. INTRODUCTION Lactic acid bacteria (LAB) are defined as a large group of heterogeneous, gram-positive, catalase- negative, non-sporeforming cocci or rods, producing lactic acid as a major catabolic product of fermentable carbohydrates. The representative species of LAB are predominantly Lactobacillus, Lactococcus, Pediococcus and Leuconostoc [1]. LAB are used not only as starter cultures for fermentation of different types of substrates, but also in beverage production and in manufacture of medicaments [2]. Probiotics are single or mixed cultures of live lactic acid bacteria that are associated with beneficial health effects on human being, play important role in managing of intestinal disorders, such as lactose intolerance, constipation, or inflammatory bowel diseases, and may have a significant role in immunological functions [3]. There are many requirements in the selection of suitable probiotic strain. A key factor is its ability to survive acidic environment of the final fermented products and the adverse conditions of the gastrointestinal tract. Survival of probiotic strain during gastrointestinal transit is also important when probiotics have to overcome low pH values, enzymes, bile acids and low surface tension [4, 5]. Most probiotic foods on market are dairy based, however recent studies have been focused on non- *Address correspondence to this author at the Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, SK-812 37 Bratislava, Slovak Republic; E-mail: zuzana.matejcekova@stuba.sk dairy variant of probiotic fermented cereal and pseudocereal products [6]. Natural fermentation of cereals by lactic acid bacteria brings a wide range of benefits, including extension of shelf life, decreasing in the level of non-digestible poly- and oligosaccharides or carbohydrates and provides optimum pH conditions for enzymatic degradation of phytate that may increase the amount of soluble iron, calcium and zinc [7]. Lactic acid bacteria also improve organoleptic quality – taste and flavour of final products by producing alcohols, organic acids or carbonyl substances [8]. Products such as sake, cereal beer, and spirits are known all over the world and new types of fermented cereal foods are continuously being developed [6]. As described above, there is a considerable potential in manufacturing fermented functional products for specific groups of consumers that are cereals based. The main aim of this work was to evaluate important growth characteristics of selected lactic acid bacteria in amaranth substrates. Remaining of viable probiotic bacteria in final products is important since products may be consumed refrigerated after several weeks of storage. Thus, final amaranth products were therefore stored and analysed for viable cell counts of probiotic strain Lb. rhamnosus GG. MATERIALS AND METHODS Microorganisms, Inoculation and Cultivation Conditions Fresco DVS 1010 culture (consists of Lactococcus lactis spp. lactis, L. lactis spp. cremoris, Streptococcus