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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms

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Author(s):
Norberto, Ana Paula [1, 2] ; Marmentini, Regiane P. [1, 3] ; Carvalho, Priscilla H. [4] ; Campagnollo, Fernanda B. [1] ; Takeda, Humberto H. [5] ; Alberte, Tania M. [2] ; Rocha, Ramon S. [6] ; Cruz, Adriano G. [6] ; Alvarenga, Veronica O. [1] ; Sant'Ana, Anderson S. [1]
Total Authors: 10
Affiliation:
[1] Univ Estadual Campinas, Dept Food Sci, Fac Food Engn, Campinas, SP - Brazil
[2] Fed Univ Rondonia, Dept Food Engn, Ariquemes, RO - Brazil
[3] Fed Inst Rondonia, Jaru, RO - Brazil
[4] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, Campinas, SP - Brazil
[5] Fed Univ Rondonia, Interdisciplinary Dept Sci & Technol, Ariquemes, RO - Brazil
[6] Fed Inst Rio de Janeiro, Rio De Janeiro, RJ - Brazil
Total Affiliations: 6
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 93, p. 491-498, JUL 2018.
Web of Science Citations: 2
Abstract

In this study, the use of soybean extract on production and physicochemical characteristics of kefir was assessed. Also, the growth parameters of yeasts and lactic acid bacteria (LAB) during fermentation were evaluated. Experiments were carried out combining water-soluble soybean extract (S) and milk (M), leading to the evaluation of total or partial replacement of milk (formulations 100%S, 50%S50%M) a control formulation (100% M). During kefir fermentation, physicochemical analysis carried out as well as enumeration of yeasts and LAB. In all formulations, lactic acid concentration increased due to carbohydrates consumption by kefir microorganisms resulting in decrease of soluble solids content and increase of acidity. The final acidity of beverages varied from 0.600 to 0.738 g of lactic acid/100 mL and soluble solids ranged from 6.40 to 5.67 degrees Brix. Formulations 100%S and 100%M presented LAB counts of 8 logi(0)CFU/mL. LAB lag time increased in formulation 50%S50%M compared to formulations 100%S and 100%M (2.20 h, 1.03 h and 1.06 h, respectively). LAB and yeasts growth parameters were not affected in beverages prepared with milk and soybean kefir. This is the first study that examined the yeast and LAB growth parameters using water-soluble soybean extract fermented with kefir. (AU)

FAPESP's process: 14/14891-7 - Modelling the inhibition of Listeria monocytogenes by lactic acid bacteria (LAB) in traditional Minas cheeses
Grantee:Fernanda Bovo Campagnollo
Support type: Scholarships in Brazil - Post-Doctorate