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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.)

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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Autor(es):
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]
Número total de Autores: 10
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 6
Tipo de documento: Artigo Científico
Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 93, p. 491-498, JUL 2018.
Citações Web of Science: 2
Resumo

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)

Processo FAPESP: 14/14891-7 - Modelagem da inibição de Listeria monocytogenes por bactérias ácido láticas (BAL) em queijos Minas tradicionais
Beneficiário:Fernanda Bovo Campagnollo
Linha de fomento: Bolsas no Brasil - Pós-Doutorado