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dc.contributor.author
Albuquerque Cavalcanti de Albuquerque, Marcela
dc.contributor.author
Bedani, Raquel
dc.contributor.author
Silva Vieira, Antônio Diogo
dc.contributor.author
Leblanc, Jean Guy Joseph
dc.contributor.author
Isay Saad, Susana Marta
dc.date.available
2017-12-06T20:02:01Z
dc.date.issued
2016-07-11
dc.identifier.citation
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
dc.identifier.issn
0168-1605
dc.identifier.uri
http://hdl.handle.net/11336/29882
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Folate
dc.subject
Probiotic
dc.subject
Fruit By-Products
dc.subject
Okara
dc.subject
Amaranth
dc.subject
Fermentation
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-07-13T18:58:40Z
dc.identifier.eissn
1879-3460
dc.journal.volume
236
dc.journal.pagination
26-32
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Albuquerque Cavalcanti de Albuquerque, Marcela. Universidade de Sao Paulo; Brasil
dc.description.fil
Fil: Bedani, Raquel. Universidade de Sao Paulo; Brasil
dc.description.fil
Fil: Silva Vieira, Antônio Diogo. Universidade de Sao Paulo; Brasil
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil
Fil: Isay Saad, Susana Marta. Universidade de Sao Paulo; Brasil
dc.journal.title
International Journal of Food Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ijfoodmicro.2016.07.008
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160516303592?via%3Dihub
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