Artículo
Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures
Albuquerque Cavalcanti de Albuquerque, Marcela; Bedani, Raquel; Silva Vieira, Antônio Diogo; Leblanc, Jean Guy Joseph
; Isay Saad, Susana Marta
Fecha de publicación:
11/07/2016
Editorial:
Elsevier Science
Revista:
International Journal of Food Microbiology
ISSN:
0168-1605
e-ISSN:
1879-3460
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The ability of two starter cultures (Streptococcus (S.) thermophilus ST-M6 and St. thermophilus TA-40) and eleven probiotic cultures (St. thermophilus TH-4, Lactobacillus (Lb.) acidophilus LA-5, Lb. fermentum PCC, Lb. reuteri RC-14, Lb. paracasei subsp. paracasei Lb. casei 431, Lb. paracasei subsp. paracasei F19, Lb. rhamnosus GR-1, and Lb. rhamnosus LGG, Bifidobacterium (B.) animalis subsp. lactis BB-12, B. longum subsp. longum BB-46, and B. longum subsp. infantis BB-02) to produce folate in a modified MRS broth (mMRS) supplemented with different fruit (passion fruit, acerola, orange, and mango) and okara soybean by-products and amaranth flour was investigated. Initially, the folate content of each vegetable substrate was determined: passion fruit by-product showed the lowest folate content (8±2 ng/mL) and okara the highest (457±22 ng/mL). When the orange by-product and amaranth flour were added to mMRS, all strains were able to increase folate production after 24 h of fermentation. B. longum subsp infantis BB-02 produced the highest concentrations (1223 ± 116 ng/mL) in amaranth flour. Okara was the substrate that had the lowest impact on the folate production by all strains evaluated. Lb. acidophilus LA-5 (297 ± 36 ng/mL) and B. animalis subsp. lactis BB-12 (237 ± 23 ng/mL) were also able to produce folate after growth in mMRS containing acerola and orange by-products, respectively. The results of this study demonstrate that folate production is not only strain-dependent but also influenced by the addition of different substrates in the growth media.
Palabras clave:
Folate
,
Probiotic
,
Fruit By-Products
,
Okara
,
Amaranth
,
Fermentation
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Albuquerque Cavalcanti de Albuquerque, Marcela; Bedani, Raquel; Silva Vieira, Antônio Diogo; Leblanc, Jean Guy Joseph; Isay Saad, Susana Marta; Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures; Elsevier Science; International Journal of Food Microbiology; 236; 11-7-2016; 26-32
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