期刊
BRAZILIAN JOURNAL OF MICROBIOLOGY
卷 51, 期 4, 页码 1645-1654出版社
SPRINGER
DOI: 10.1007/s42770-020-00369-z
关键词
Probiotic; Starter culture; Fermentation; Soymilk; Cooling; Metabolic activity
类别
资金
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior-Brasil (CAPES) [001]
- National Council for Scientific and Technological Development (CNPq)
- Sao Paulo Research Foundation (FAPESP) [2019/19054-0]
This work covers soymilk fermentation by starter and probiotic cultures and explores the influence of cooling protocol on cell viability, organic acid production, sugar consumption, fatty acid profile, and cell survival to in vitro gastrointestinal stress. After fermentation at 37 degrees C by mono- or co-cultures ofStreptococcus thermophilus(St),Lactobacillus bulgaricus(Lb), andLactobacillus paracasei(Lp), fermented soymilk was cooled directly at 4 degrees C for 28 days or cooled in two phases (TPC), i.e., by preceding that step by another at 25 degrees C for 8 h. Soybean milk fermentation by Lb alone lasted longer (15 h) than by StLb or StLbLp (9 h). In ternary culture, TPC increased Lp viability, linoleic, and lactic acid concentrations by 3.8, 22.6, and 96.2%, respectively, whereas the cooling protocol did not influence Lp and St counts after in vitro gastrointestinal stress.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据