Artículo
Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage
Saito, V. S. T.; Santos, T. F. Dos ; Vinderola, Celso Gabriel
; Romano, C.; Nicoli, J. R.; Araújo, L. S.; Costa, M. M.; Andrioli, J. L.; Uetanabaro, A. P. T.
Fecha de publicación:
08/2014
Editorial:
Wiley
Revista:
Journal Of Food Science
ISSN:
0022-1147
e-ISSN:
1750-3841
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
To study the potential probiotic characteristics such as decrease of pH, microbial viability, and tolerance to simulated digestive steps of fermented soy beverage (“soy yogurt”) produced with lactobacilli isolated from cocoa fermentation (Lactobacillus fermentum TcUESC01 and Lactobacillus plantarum TcUESC02) during fermentation and refrigerated storage. The sensory acceptance of the yogurts was also tested. Samples of soy yogurt produced with L. fermentum TcUESC01 or L. plantarum TcUESC02 were collected during fermentation (0, 4, 8, and 12 h) and refrigerated storage (1, 9, 18, and 27 d), and submitted to pH and bacterial viability determinations. Tolerance to simulated digestion steps was done with refrigerated storage samples at 9 °C. Simulated digestion was performed in 3 successive steps: exposure to pepsin-HCl solution, bile shock, and simulated small intestinal juice. During storage, a decrease in pH and lactobacillus viability was observed. L. fermentum TcUESC01 showed to be more resistant than L. plantarum TcUESC02 to simulated gastrointestinal digestion. All soy yogurts showed acceptable hedonic scores (greater than 5 in a 9-point hedonic scale ranging from “like extremely” to “dislike extremely”) in sensory evaluation for flavor, aroma, color, consistency, and overall impression. L. plantarum TcUESC02 and, especially, L. fermentum TcUESC01 showed potential probiotic characteristics when considering pH, cell viability, and tolerance to simulated digestive steps and did not affect the sensory characteristics when supplemented to soy yogurt during storage.
Palabras clave:
Lactobacillus
,
Microbial Survival
,
Probiotics
,
Sensory Analysis
,
Soy Yogurt
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Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Saito, V. S. T.; Santos, T. F. Dos ; Vinderola, Celso Gabriel; Romano, C.; Nicoli, J. R.; et al.; Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage; Wiley; Journal Of Food Science; 79; 2; 8-2014; M208-213
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