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dc.contributor.author
Saito, V. S. T.
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Santos, T. F. Dos
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Vinderola, Celso Gabriel
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Romano, C.
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Nicoli, J. R.
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Araújo, L. S.
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Costa, M. M.
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Andrioli, J. L.
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Uetanabaro, A. P. T.
dc.date.available
2017-03-22T15:44:09Z
dc.date.issued
2014-08
dc.identifier.citation
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
dc.identifier.issn
0022-1147
dc.identifier.uri
http://hdl.handle.net/11336/14173
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Lactobacillus
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Microbial Survival
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Probiotics
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Sensory Analysis
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Soy Yogurt
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
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info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-11-23T20:13:18Z
dc.identifier.eissn
1750-3841
dc.journal.volume
79
dc.journal.number
2
dc.journal.pagination
M208-213
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
Hoboken
dc.description.fil
Fil: Saito, V. S. T.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; Brasil
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Fil: Santos, T. F. Dos . Universidade Estadual do Santa Cruz. Centro de Biotecnologia e Genetica. Laboratorio de Imunologia; Brasil
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Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina. Universidad Nacional del Litoral; Argentina
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Fil: Romano, C.. Universidade Estadual do Santa Cruz. Centro de Biotecnologia e Genetica. Laboratorio de Imunologia; Brasil
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Fil: Nicoli, J. R.. Universidade Federal do Minas Gerais. Instituto de Ciencias Biologicas. Laboratorio de Ecologia e Fisologia de Micro-organismos; Brasil
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Fil: Araújo, L. S.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; Brasil
dc.description.fil
Fil: Costa, M. M.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; Brasil
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Fil: Andrioli, J. L.. Universidade Estadual do Santa Cruz. Laboratorio de Micología; Brasil
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Fil: Uetanabaro, A. P. T.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; Brasil
dc.journal.title
Journal Of Food Science
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org//10.1111/1750-3841.12326
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pubmed/24547696
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