期刊
JOURNAL OF FUNCTIONAL FOODS
卷 23, 期 -, 页码 210-219出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2016.02.030
关键词
Lactobacillus casei; Probiotic; Functional foods; Pumpkin; By-products
资金
- University of Buenos Aires (UBACyT GEF) [2012-2014 20020110200192, 2014-2017 20020130200237]
- National Scientific and Technical Research Council of Argentina (CONICET) [PIP 11220090100531]
Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (2(4)) was performed in order to study the effect of water content, whey, inoculum concentration and the incubation period on cell growth and viability. According to the results of the experimental design, L. casei could use pumpkin waste as a substrate successfully and the system with 10 mL/g of water and without whey was selected to continue with further assays. The kinetics of the L. casei growth were determined. The maximum specific growth rate (mu(max)) was 0.6 h(-1). After washing, centrifugation, and vacuum drying, 87% of viable cells were recovered. L. casei adhered to pumpkin powder was tested as a dietary supplement in chocolate milk or in a soy and apple juice based beverage. Approximately 80% of cells resisted gastrointestinal simulated conditions. Both supplemented beverages were well accepted by consumers. (C) 2016 Elsevier Ltd. All rights reserved.
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