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dc.contributor.author
Céspedes, Mario
dc.contributor.author
Cárdenas, Pamela
dc.contributor.author
Staffolani, Martín
dc.contributor.author
Ciappini, Maria Cristina
dc.contributor.author
Vinderola, Celso Gabriel
dc.date.available
2017-08-28T19:12:12Z
dc.date.issued
2013-05
dc.identifier.citation
Céspedes, Mario; Cárdenas, Pamela; Staffolani, Martín; Ciappini, Maria Cristina; Vinderola, Celso Gabriel; Performance in Nondairy Drinks of Probiotic L. casei Strains Usually Employed in Dairy Products; Wiley; Journal Of Food Science; 78; 5; 5-2013; M756-M762
dc.identifier.issn
0022-1147
dc.identifier.uri
http://hdl.handle.net/11336/23152
dc.description.abstract
The increase in vegetarianism as dietary habit and the increased allergy episodes against dairy proteins fuel the demand for probiotics in nondairy products. Lactose intolerance and the cholesterol content of dairy products can also be considered two additional reasons why some consumers are looking for probiotics in other foods. We aimed at determining cell viability in nondairy drinks and resistance to simulated gastric digestion of commercial probiotic lactobacilli commonly used in dairy products. Lactobacillus casei LC-01 and L. casei BGP 93 were added to different commercial nondairy drinks and viability and resistance to simulated gastric digestion (pH 2.5, 90 min, 37 ◦C) were monitored along storage (5 and 20 ◦C). For both strains, at least one nondairy drink was found to offer cell counts around 7 log orders until the end of the storage period. Changes in resistance to simulated gastric digestion were observed as well. Commercial probiotic cultures of L. casei can be added to commercial fruit juices after a carefull selection of the product that warrants cell viability. The resistance to simulated gastric digestion is an easy-to-apply in vitro tool that may contribute to product characterization and may help in the choice of the food matrix when no changes in cell viability are observed along storage. Sensorial evaluation is mandatory before marketing since the product type and storage conditions might influence the sensorial properties of the product due to the possibility of growth and lactic acid production by probiotic bacteria.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Fruit Juice
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Probiotic
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Viability
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Storage
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Gastric Resistance
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Nondairy Drink
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Performance in Nondairy Drinks of Probiotic L. casei Strains Usually Employed in Dairy Products
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-08-15T17:59:37Z
dc.journal.volume
78
dc.journal.number
5
dc.journal.pagination
M756-M762
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Hoboken
dc.description.fil
Fil: Céspedes, Mario. Universidad del Centro Educativo Latinoamericano; Argentina
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Fil: Cárdenas, Pamela. Universidad del Centro Educativo Latinoamericano; Argentina
dc.description.fil
Fil: Staffolani, Martín. Universidad del Centro Educativo Latinoamericano; Argentina
dc.description.fil
Fil: Ciappini, Maria Cristina. Universidad del Centro Educativo Latinoamericano; Argentina
dc.description.fil
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.journal.title
Journal Of Food Science
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/1750-3841.12092
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12092/abstract
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