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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Brazilian Journal of Microbiology; v. 49, n. 2, p. 303-309, APR-JUN 2018.
• Citações Web of Science: 3

Resumo

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)

• Processo FAPESP: 13/12138-7 - Utilização de soja verde para a obtenção de bebida fermentada simbiótica
• Beneficiário: Cynthia Jurkiewicz Kunigk
• Modalidade de apoio: Auxílio à Pesquisa - Regular