Publicação: Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions
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2013-06-01
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Resumo
The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. Employing a 22 design, four FSP trials were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus): FSP (control); FSP-I (with inulin, 3 g/100 mL of soymilk); FSP-O (with okara, 5 g/100 mL); FSP-IO (with inulin + okara, ratio 3:5 g/100 mL). Probiotic viabilities ranged from 8 to 9 log cfu/g during the 28 days of storage, and inulin and/or okara flour did not affect the viability of La-5 and Bb-12. Bb-12 resistance to the artificial gastrointestinal juices was higher than for La-5, since the Bb-12 and La-5 populations decreased approximately 0.6 log cfu/g and 3.8 log cfu/g, respectively, throughout storage period. Even though the protective effect of inulin and/or okara flour on probiotic microorganisms was not significant, when compared to a fresh culture, the FSP matrix improved Bb-12 survival on day 1 of storage and may be considered a good vehicle for Bb-12 and could play an important role in probiotic protection against gastrointestinal juices. © 2013 Elsevier Ltd.
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Fermented soy product, In vitro survival, Inulin, Okara, Probiotic, Inulin, Okara, Glycine max, Polysaccharide, Probiotic agent, Vegetable protein, Bifidobacterium, Biological model, Bioreactor, Comparative study, Fermentation, Gastrointestinal tract, Growth, development and aging, Human, Lactobacillus acidophilus, Metabolism, Microbial viability, Microbiology, Soybean, Soybean milk, Bioreactors, Fermentation, Gastrointestinal Tract, Humans, Microbial Viability, Models, Biological, Plant Proteins, Polysaccharides, Probiotics, Soy Foods, Soy Milk, Soybeans, Bifidobacterium animalis, Glycine max, Streptococcus thermophilus
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Inglês
Como citar
Food Microbiology, v. 34, n. 2, p. 382-389, 2013.
