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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk

Texto completo
Autor(es):
Cavalcanti Albuquerque, Marcela Albuquerque [1, 2] ; Bedani, Raquel [2, 1] ; Guy LeBlanc, Jean [3] ; Isay Saad, Susana Marta [2, 1]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Dept Tecnol Bioquim Fannaceut, Fac Ciencias Farmaceut, Ave Prof Lineu Prestes, 580, BR-05508000 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Food Res Ctr, Sao Paulo - Brazil
[3] CERELA CONICET, CP T4000ILC, San Miguel De Tucuman, Tucuman - Argentina
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: International Journal of Food Microbiology; v. 261, p. 35-41, NOV 16 2017.
Citações Web of Science: 3
Resumo

Two starter cultures (Streptococcus (St.) thermophilus ST-M6 and TA-40) and five probiotic strains (St thermophilus TH-4, Lactobacillus (Lb.) acidophilus LA-5, Lb. rharrawsus LGG, Lb. fertnentwn PCC, and Lb. reuteri RC-14) were used to ferment different soymilk formulations supplemented with passion fruit by-product and/or fructooligosaccharides (FOS) with the aim of increasing folate concentrations. Growth and folate production of individual strains were evaluated and the results used to select co-cultures. Both St. thermophilus ST-M6 and TH-4 were the best folate producers and were able to increase the folate content of all soymilk formulations when used alone or in co-culture with lactobacilli strains, especially in the presence of both passion fruit by-product and FOS. Thus, passion fruit by-product and FOS could be used as dietary ingredients to stimulate the folate production by selected bacterial strains during the fermentation of soymilk. It was also shown that vitamin production by microorganisms is strain-dependent and may also be influenced by nutritional and environmental conditions. (AU)

Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
Processo FAPESP: 13/50506-8 - Bioactive components from by-products of food processing used in a symbiotic approach for improving human health and well-being (BioSyn)
Beneficiário:Susana Marta Isay Saad
Linha de fomento: Auxílio à Pesquisa - Temático