Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

Detalhes bibliográficos
Autor(a) principal: Battistini, Carolina
Data de Publicação: 2018
Outros Autores: Gullón, Beatriz, Ichimura, Erica Sayuri, Gomes, Ana Maria Pereira, Ribeiro, Eliana Paula, Kunigk, Leo, Moreira, José Ubirajara Vieira, Jurkiewicz, Cynthia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/25942
Resumo: Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillusacidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus.The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of pro-biotic microorganisms throughout 28 days of storage at 5◦C were evaluated. The soymilkfrom vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentationreduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidi-fication rate and on viability of B. animalis and S. thermophilus in the fermented beverage. Theviable counts of B. animalis Bb-12 remained above 108CFU mL−1in the fermented soymilkduring 28 days of storage at 5◦C while L. acidophilus La-5 was decreased by 1 log CFU mL−1.The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliverprobiotic bacteria, as well as a soy product with a lower content of non-digestible oligosac-charides.
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spelling Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybeanPrebioticProbioticSoymilkOligosaccharidesVegetable soybeanSoymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillusacidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus.The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of pro-biotic microorganisms throughout 28 days of storage at 5◦C were evaluated. The soymilkfrom vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentationreduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidi-fication rate and on viability of B. animalis and S. thermophilus in the fermented beverage. Theviable counts of B. animalis Bb-12 remained above 108CFU mL−1in the fermented soymilkduring 28 days of storage at 5◦C while L. acidophilus La-5 was decreased by 1 log CFU mL−1.The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliverprobiotic bacteria, as well as a soy product with a lower content of non-digestible oligosac-charides.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaBattistini, CarolinaGullón, BeatrizIchimura, Erica SayuriGomes, Ana Maria PereiraRibeiro, Eliana PaulaKunigk, LeoMoreira, José Ubirajara VieiraJurkiewicz, Cynthia2018-11-05T15:36:38Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/25942engBattistini, C., Gullón, B., Ichimura, E.S., Gomes, A.M.P., Ribeiro, E.P., Kunigk, L., … Jurkiewicz, C. (2018). Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean. Brazilian Journal of Microbiology, 49(2), 303-3091517-838210.1016/j.bjm.2017.08.0061678-440585043588705PMC591420429122477000430871500013info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-09-06T12:22:57Zoai:repositorio.ucp.pt:10400.14/25942Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-06T12:22:57Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
title Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
spellingShingle Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
Battistini, Carolina
Prebiotic
Probiotic
Soymilk
Oligosaccharides
Vegetable soybean
title_short Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
title_full Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
title_fullStr Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
title_full_unstemmed Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
title_sort Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
author Battistini, Carolina
author_facet Battistini, Carolina
Gullón, Beatriz
Ichimura, Erica Sayuri
Gomes, Ana Maria Pereira
Ribeiro, Eliana Paula
Kunigk, Leo
Moreira, José Ubirajara Vieira
Jurkiewicz, Cynthia
author_role author
author2 Gullón, Beatriz
Ichimura, Erica Sayuri
Gomes, Ana Maria Pereira
Ribeiro, Eliana Paula
Kunigk, Leo
Moreira, José Ubirajara Vieira
Jurkiewicz, Cynthia
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Battistini, Carolina
Gullón, Beatriz
Ichimura, Erica Sayuri
Gomes, Ana Maria Pereira
Ribeiro, Eliana Paula
Kunigk, Leo
Moreira, José Ubirajara Vieira
Jurkiewicz, Cynthia
dc.subject.por.fl_str_mv Prebiotic
Probiotic
Soymilk
Oligosaccharides
Vegetable soybean
topic Prebiotic
Probiotic
Soymilk
Oligosaccharides
Vegetable soybean
description Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillusacidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus.The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of pro-biotic microorganisms throughout 28 days of storage at 5◦C were evaluated. The soymilkfrom vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentationreduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidi-fication rate and on viability of B. animalis and S. thermophilus in the fermented beverage. Theviable counts of B. animalis Bb-12 remained above 108CFU mL−1in the fermented soymilkduring 28 days of storage at 5◦C while L. acidophilus La-5 was decreased by 1 log CFU mL−1.The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliverprobiotic bacteria, as well as a soy product with a lower content of non-digestible oligosac-charides.
publishDate 2018
dc.date.none.fl_str_mv 2018-11-05T15:36:38Z
2018
2018-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/25942
url http://hdl.handle.net/10400.14/25942
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Battistini, C., Gullón, B., Ichimura, E.S., Gomes, A.M.P., Ribeiro, E.P., Kunigk, L., … Jurkiewicz, C. (2018). Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean. Brazilian Journal of Microbiology, 49(2), 303-309
1517-8382
10.1016/j.bjm.2017.08.006
1678-4405
85043588705
PMC5914204
29122477
000430871500013
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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