ABSTRACT
O objetivo da pesquisa foi comparar os efeitos de edulcorantes naturais utilizados como substrato por Streptococcus mutans e Lactobacillus acidophilus, verificando a capacidade desses microrganismos em metabolizar os edulcorantes, favorecendo o crescimento e a produção de ácidos. Para tal estudo, realizou-se um total de 180 leituras para as variáveis crescimento e produção de ácido, e para o processamento dos dados usou-se o pacote estatístico SPSS. Dadas às condições da metodologia, foi possível concluir que a Stevia Rebaudiana Bertoni ofereceu melhores resultados na redução do crescimento bacteriano e na produção de ácidos do que o Sorbitol.
This paper aimed at comparing the effects of natural sweeteners used as a substrate for Streptococcus mutans and Lactobacillus acidophilus, in order to verify the ability of these microorganisms to metabolize sweeteners, promoting the growth and the production of acids. For this study, the variables "growth" and "acid production" were analyzed and the processing data was based on the SPSS statistical package. It was concluded that Stevia rebaudiana Bertoni offered better results in reducing bacterial growth and production of the Sorbitol acids.
Subject(s)
Sorbitol , Stevia , Sweetening Agents , GrowthABSTRACT
Objective: The in vitro mutation system of Stevia rebaudiana induced by ethylmethane sulfonate (EMS) was established, and the salt-tolerant mutants were identified by SRAP. Methods: S. rebaudiana plantlets were inoculated on MS media containing NaCl with different concentration to screen the salt-tolerant critical concentration. Plantlets were treated with EMS at different concentration and for different time periods, and EMS mutagenized stems were inoculated on MS medium containing critical NaCl concentration to screen the tolerant variants by SRAP markers. Results: The critical salt concentration of S. rebaudiana plantlets was 1.0%, and the suitable concentration and time of EMS were 0.8%-1.0% and 8-10 h. Among the screened 41 S. rebaudiana tolerant mutants by SRAP molecular markers, four were mutated at DNA level, and the mutation rate was 9.76%. Conclusion: The in vitro mutagenesis system of S. rebaudiana with EMS has been established, which provides a new breeding way for high-yield salt-tolerant S. rebaudiana.
ABSTRACT
This study was carried out to evaluate the effects of stevia (Stevia rebaudiana Bertoni) leaf powder on soybean milk quality. Soybean milk was prepared with the addition of 0.1 g (SP1), 0.2 g (SP2), 0.3 g (SP3), 0.4 g (SP4) of stevia leaf powder. The pH of soybean milk added with stevia leaf powders ranged from 7.90 to 7.98, whereas that of control was 7.88. The viscosity of soybean milk added with stevia leaf powder was 11.13~12.71 cp while that of control was 11.09 cp. Soymilk added with stevia leaf powder yielded values of Hunter L (59.40~64.94), a (-7.63~-6.45), and b (18.71~19.63), whereas that of control were 67.45, -4.74 and 20.13, respectively. There was decrease upon addition of stevia leaf powder. During storage, the pH, viscosity, L, and b values were decreased continuously. According to sensory evaluation, taste, and flavor of SP3 were better than the other groups. Quality characteristics between control and SP3 showed no significant differences. Therefore, this study showed the possibility of substituting 0.3 g of stevia leaf powder instead of sugar for creating a standard quality soybean milk with low calories. Upon the results of this study, it may be assumed that there are consequences positive responses to health-oriented consumers when using stevia leaf powder.
Subject(s)
Hydrogen-Ion Concentration , Milk , Powders , Glycine max , Stevia , ViscosityABSTRACT
El esfuerzo del científico Moisés Santiago Bertoni por sistematizar parte de la riqueza que tiene el Paraguay, se refleja en la Stevia rebaudiana Bertoni, (Ka'a He'ê), una planta que hace parte de la identidad como nación, pero que al mismo tiempo, luego de un siglo, sigue siendo promisoria como elemento fundamental para la implementación de un modelo de desarrollo sostenible en áreas rurales.
The effort of the scientific Moisés Santiago Bertoni to systematize part of the richness of Paraguay is reflected in the Stevia rebaudiana Bertoni, (Ka'a He'ê). This plant makes part of the identity of the nation but at the same time, after a century, is still promising as an essential element for the implementation of a sustainable development model in rural areas.