| Texto completo | |
| Autor(es): |
Piazentin, Anna Carolina Meireles
[1]
;
da Silva, Thamires Maria Simoes
[1]
;
Florence-Franco, Ana Carolina
[2]
;
Bedani, Raquel
[1]
;
Converti, Attilio
[3]
;
de Souza Oliveira, Ricardo Pinheiro
[1]
Número total de Autores: 6
|
| Afiliação do(s) autor(es): | [1] Univ Sao Paulo, Dept Biochem & Pharmaceut Technol, Prof Lineu Prestes, 580 Bloco 16, BR-05508000 Sao Paulo - Brazil
[2] INSERM, Toulouse Purpan Pathophysiol Ctr, French Inst Hlth & Med Res, CPTP, Toulouse - France
[3] Univ Genoa, Dept Civil Chem & Environm Engn, Pole Chem Engn, Via Opera Pia 15, I-16145 Genoa - Italy
Número total de Afiliações: 3
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Brazilian Journal of Microbiology; v. 51, n. 4 AUG 2020. |
| Citações Web of Science: | 0 |
| Resumo | |
This work covers soymilk fermentation by starter and probiotic cultures and explores the influence of cooling protocol on cell viability, organic acid production, sugar consumption, fatty acid profile, and cell survival to in vitro gastrointestinal stress. After fermentation at 37 degrees C by mono- or co-cultures ofStreptococcus thermophilus(St),Lactobacillus bulgaricus(Lb), andLactobacillus paracasei(Lp), fermented soymilk was cooled directly at 4 degrees C for 28 days or cooled in two phases (TPC), i.e., by preceding that step by another at 25 degrees C for 8 h. Soybean milk fermentation by Lb alone lasted longer (15 h) than by StLb or StLbLp (9 h). In ternary culture, TPC increased Lp viability, linoleic, and lactic acid concentrations by 3.8, 22.6, and 96.2%, respectively, whereas the cooling protocol did not influence Lp and St counts after in vitro gastrointestinal stress. (AU) | |
| Processo FAPESP: | 19/19054-0 - Uso de bactérias lácticas para a produção de bebidas lácteas probióticas e bacteriocinas: aplicação nas indústrias alimentícia e farmacêutica |
| Beneficiário: | Ricardo Pinheiro de Souza Oliveira |
| Modalidade de apoio: | Auxílio à Pesquisa - Pesquisador Visitante - Internacional |