Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , |
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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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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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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1817546905768427520 |