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Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
Battistini, Carolina; Gullón, Beatriz; Ichimura, Erica Sayuri; Gomes, Ana Maria Pereira; Ribeiro, Eliana Paula; Kunigk, Leo; Moreira, José Ubirajara Vieira; Jurkiewicz, Cynthia.
Afiliação
  • Battistini, Carolina; Instituto Mauá de Tecnologia. São Caetano do Sul. Brasil
  • Gullón, Beatriz; Universidade Católica Portuguesa. Escola Superior de Biotecnologia. Porto. Portugal
  • Ichimura, Erica Sayuri; Instituto Mauá de Tecnologia. São Caetano do Sul. Brasil
  • Gomes, Ana Maria Pereira; Universidade Católica Portuguesa. Escola Superior de Biotecnologia. Porto. Portugal
  • Ribeiro, Eliana Paula; Instituto Mauá de Tecnologia. São Caetano do Sul. Brasil
  • Kunigk, Leo; Instituto Mauá de Tecnologia. São Caetano do Sul. Brasil
  • Moreira, José Ubirajara Vieira; Empresa Brasileira de Pesquisa Agropecuária. Londrina. Brasil
  • Jurkiewicz, Cynthia; Instituto Mauá de Tecnologia. São Caetano do Sul. Brasil
Braz. J. Microbiol. ; 49(2): 303-309, Apr.-June 2018. tab, graf
Article em En | VETINDEX | ID: vti-738156
Biblioteca responsável: BR68.1
ABSTRACT
Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B. animalis Bb-12 remained above 108 CFU mL-1 in the fermented soymilk during 28 days of storage at 5 °C while L. acidophilus La-5 was decreased by 1 log CFU mL-1. The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliver probiotic bacteria, as well as a soy product with a lower content of non-digestible oligosaccharides.(AU)
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Texto completo: 1 Base de dados: VETINDEX Idioma: En Revista: Braz. J. Microbiol. Ano de publicação: 2018 Tipo de documento: Article / Project document

Texto completo: 1 Base de dados: VETINDEX Idioma: En Revista: Braz. J. Microbiol. Ano de publicação: 2018 Tipo de documento: Article / Project document