Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress

被引：5
|
作者：
Piazentin, Anna Carolina Meireles [1 ]
da Silva, Thamires Maria Simoes [1 ]
Florence-Franco, Ana Carolina [2 ]
Bedani, Raquel [1 ]
Converti, Attilio [3 ]
de Souza Oliveira, Ricardo Pinheiro [1 ]
机构：
[1] Univ Sao Paulo, Dept Biochem & Pharmaceut Technol, Prof Lineu Prestes,580 Bloco 16, BR-05508000 Sao Paulo, Brazil
[2] INSERM, Toulouse Purpan Pathophysiol Ctr, French Inst Hlth & Med Res, CPTP, Toulouse, France
[3] Univ Genoa, Dept Civil Chem & Environm Engn, Pole Chem Engn, Via Opera Pia 15, I-16145 Genoa, Italy
来源：
BRAZILIAN JOURNAL OF MICROBIOLOGY | 2020年 / 51卷 / 04期
基金：
巴西圣保罗研究基金会;
关键词：
Probiotic; Starter culture; Fermentation; Soymilk; Cooling; Metabolic activity; W-1/O/W-2 DOUBLE EMULSION; CONJUGATED LINOLEIC-ACID; LACTOBACILLUS-PARACASEI; STREPTOCOCCUS-THERMOPHILUS; STARTER CULTURES; STRAINS; ACIDOPHILUS; SURVIVAL; BACTERIA; BULGARICUS;
D O I：
10.1007/s42770-020-00369-z
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
This work covers soymilk fermentation by starter and probiotic cultures and explores the influence of cooling protocol on cell viability, organic acid production, sugar consumption, fatty acid profile, and cell survival to in vitro gastrointestinal stress. After fermentation at 37 degrees C by mono- or co-cultures ofStreptococcus thermophilus(St),Lactobacillus bulgaricus(Lb), andLactobacillus paracasei(Lp), fermented soymilk was cooled directly at 4 degrees C for 28 days or cooled in two phases (TPC), i.e., by preceding that step by another at 25 degrees C for 8 h. Soybean milk fermentation by Lb alone lasted longer (15 h) than by StLb or StLbLp (9 h). In ternary culture, TPC increased Lp viability, linoleic, and lactic acid concentrations by 3.8, 22.6, and 96.2%, respectively, whereas the cooling protocol did not influence Lp and St counts after in vitro gastrointestinal stress.
引用
收藏
页码：1645 / 1654
页数：10
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