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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.)

Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

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Author(s):
Battistini, Carolina [1] ; Gullon, Beatriz [2] ; Ichimura, Erica Sayuri [1] ; Pereira Gomes, Ana Maria [2] ; Ribeiro, Eliana Paula [1] ; Kunigk, Leo [1] ; Vieira Moreira, Jose Ubirajara [3] ; Jurkiewicz, Cynthia [1]
Total Authors: 8
Affiliation:
[1] Inst Maua Tecnol, Sao Caetano do Sul, SP - Brazil
[2] Univ Catolica Portuguesa, Escola Super Biotecnol, Porto - Portugal
[3] Embrapa Soja, Londrina, PR - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Brazilian Journal of Microbiology; v. 49, n. 2, p. 303-309, APR-JUN 2018.
Web of Science Citations: 3
Abstract

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)

FAPESP's process: 13/12138-7 - Synbiotic fermented beverage prepared with green soybeans
Grantee:Cynthia Jurkiewicz Kunigk
Support Opportunities: Regular Research Grants