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

Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses

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Author(s):
Flávia C. A. Buriti [1] ; Tiemy R. Komatsu [2] ; Susana M.I. Saad [3]
Total Authors: 3
Affiliation:
[1] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Tecnologia Bioquímico-Farmacêutica - Brasil
[2] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Tecnologia Bioquímico-Farmacêutica - Brasil
[3] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Tecnologia Bioquímico-Farmacêutica - Brasil
Total Affiliations: 3
Document type: Journal article
Source: Brazilian Journal of Microbiology; v. 38, n. 2, p. 315-317, 2007-06-00.
Abstract

Five pilot-scale mousse-making trials were produced and supplemented with Lactobacillus acidophilus La-5 probiotic culture: M1 with passion fruit concentrated juice (PJ); M2 with PJ and prebiotic fibre inulin; M3 with frozen passion fruit pulp (PP); M4 with frozen guava pulp (GP); M5 with GP and lactic acid. The products were stored refrigerated (4ºC) and M2 and M5 were also stored frozen (-18ºC). Viability of L. acidophilus decreased up to 4.7 log cfu.g-1 in the 21st day for refrigerated mousses containing passion fruit (M1, M2 and M3), whereas the probiotic population remained above 6 log cfu.g-1 in the mousses containing guava (M4 and M5). Inhibition due to acidity was discharged. The addition of fruits to probiotic products should be carefully planned because inhibition of probiotic strains might occur. (AU)