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Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
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 fructooligosac...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5914204/ https://www.ncbi.nlm.nih.gov/pubmed/29122477 http://dx.doi.org/10.1016/j.bjm.2017.08.006 |
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author | Battistini, Carolina Gullón, Beatriz Ichimura, Erica Sayuri Gomes, Ana Maria Pereira Ribeiro, Eliana Paula Kunigk, Leo Moreira, José Ubirajara Vieira Jurkiewicz, Cynthia |
author_facet | Battistini, Carolina Gullón, Beatriz Ichimura, Erica Sayuri Gomes, Ana Maria Pereira Ribeiro, Eliana Paula Kunigk, Leo Moreira, José Ubirajara Vieira Jurkiewicz, Cynthia |
author_sort | Battistini, Carolina |
collection | PubMed |
description | 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 10(8) 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. |
format | Online Article Text |
id | pubmed-5914204 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-59142042018-04-27 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 Braz J Microbiol Research Paper 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 10(8) 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. Elsevier 2017-10-18 /pmc/articles/PMC5914204/ /pubmed/29122477 http://dx.doi.org/10.1016/j.bjm.2017.08.006 Text en © 2017 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Paper Battistini, Carolina Gullón, Beatriz Ichimura, Erica Sayuri Gomes, Ana Maria Pereira Ribeiro, Eliana Paula Kunigk, Leo Moreira, José Ubirajara Vieira Jurkiewicz, Cynthia Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean |
title | Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean |
title_full | Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean |
title_fullStr | Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean |
title_full_unstemmed | Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean |
title_short | Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean |
title_sort | development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean |
topic | Research Paper |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5914204/ https://www.ncbi.nlm.nih.gov/pubmed/29122477 http://dx.doi.org/10.1016/j.bjm.2017.08.006 |
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