Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2018 |
| Outros Autores: | , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UFMG |
| Texto Completo: | http://hdl.handle.net/1843/40905 |
Resumo: | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
| id |
UFMG_cf4f586b020056ec40d61a30c1dc4a7c |
|---|---|
| oai_identifier_str |
oai:repositorio.ufmg.br:1843/40905 |
| network_acronym_str |
UFMG |
| network_name_str |
Repositório Institucional da UFMG |
| repository_id_str |
|
| spelling |
2022-04-07T22:32:59Z2022-04-07T22:32:59Z2018-079349149810.1016/j.lwt.2018.03.0700023-6438http://hdl.handle.net/1843/40905CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorFAPESP - Fundação de Amparo à Pesquisa do Estado de São PauloIn this study, the use of soybean extract on production and physicochemical characteristics of kefir was assessed. Also, the growth parameters of yeasts and lactic acid bacteria (LAB) during fermentation were evaluated. Experiments were carried out combining water-soluble soybean extract (S) and milk (M), leading to the evaluation of total or partial replacement of milk (formulations 100%S, 50%S50%M) a control formulation (100%M). During kefir fermentation, physicochemical analysis carried out as well as enumeration of yeasts and LAB. In all formulations, lactic acid concentration increased due to carbohydrates consumption by kefir microorganisms resulting in decrease of soluble solids content and increase of acidity. The final acidity of beverages varied from 0.600 to 0.738 g of lactic acid/100 mL and soluble solids ranged from 6.40 to 5.67 °Brix. Formulations 100%S and 100%M presented LAB counts of 8 log10 CFU/mL. LAB lag time increased in formulation 50%S50%M compared to formulations 100%S and 100%M (2.20 h, 1.03 h and 1.06 h, respectively). LAB and yeasts growth parameters were not affected in beverages prepared with milk and soybean kefir. This is the first study that examined the yeast and LAB growth parameters using water-soluble soybean extract fermented with kefir.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSLWT - Food Science and TechnologyTecnologia de alimentosLeite de sojaProbióticoDairy productsBeverageProbioticPredictive modelingFunctional foodImpact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganismsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S0023643818302949Ana Paula NorbertoAnderson de Souza Sant'AnaRegiane Pandolfo MarmentiniPriscila Hoffmann CarvalhoFernanda Bovo CampagnolloHumberto Hissashi TakedaTânia Maria AlberteRamon da Silva RochaAdriano Gomes CruzVerônica Ortiz Alvarengaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/40905/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALImpact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms.pdfImpact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms.pdfapplication/pdf1109530https://repositorio.ufmg.br/bitstream/1843/40905/2/Impact%20of%20partial%20and%20total%20replacement%20of%20milk%20by%20water-soluble%20soybean%20extract%20on%20fermentation%20and%20growth%20parameters%20of%20kefir%20microorganisms.pdf4d888ecda7b519958ba7d19a269974d6MD521843/409052022-04-07 19:32:59.866oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-04-07T22:32:59Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
| dc.title.pt_BR.fl_str_mv |
Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms |
| title |
Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms |
| spellingShingle |
Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms Ana Paula Norberto Dairy products Beverage Probiotic Predictive modeling Functional food Tecnologia de alimentos Leite de soja Probiótico |
| title_short |
Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms |
| title_full |
Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms |
| title_fullStr |
Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms |
| title_full_unstemmed |
Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms |
| title_sort |
Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms |
| author |
Ana Paula Norberto |
| author_facet |
Ana Paula Norberto Anderson de Souza Sant'Ana Regiane Pandolfo Marmentini Priscila Hoffmann Carvalho Fernanda Bovo Campagnollo Humberto Hissashi Takeda Tânia Maria Alberte Ramon da Silva Rocha Adriano Gomes Cruz Verônica Ortiz Alvarenga |
| author_role |
author |
| author2 |
Anderson de Souza Sant'Ana Regiane Pandolfo Marmentini Priscila Hoffmann Carvalho Fernanda Bovo Campagnollo Humberto Hissashi Takeda Tânia Maria Alberte Ramon da Silva Rocha Adriano Gomes Cruz Verônica Ortiz Alvarenga |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Ana Paula Norberto Anderson de Souza Sant'Ana Regiane Pandolfo Marmentini Priscila Hoffmann Carvalho Fernanda Bovo Campagnollo Humberto Hissashi Takeda Tânia Maria Alberte Ramon da Silva Rocha Adriano Gomes Cruz Verônica Ortiz Alvarenga |
| dc.subject.por.fl_str_mv |
Dairy products Beverage Probiotic Predictive modeling Functional food |
| topic |
Dairy products Beverage Probiotic Predictive modeling Functional food Tecnologia de alimentos Leite de soja Probiótico |
| dc.subject.other.pt_BR.fl_str_mv |
Tecnologia de alimentos Leite de soja Probiótico |
| description |
CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
| publishDate |
2018 |
| dc.date.issued.fl_str_mv |
2018-07 |
| dc.date.accessioned.fl_str_mv |
2022-04-07T22:32:59Z |
| dc.date.available.fl_str_mv |
2022-04-07T22:32:59Z |
| 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/1843/40905 |
| dc.identifier.doi.pt_BR.fl_str_mv |
10.1016/j.lwt.2018.03.070 |
| dc.identifier.issn.pt_BR.fl_str_mv |
0023-6438 |
| identifier_str_mv |
10.1016/j.lwt.2018.03.070 0023-6438 |
| url |
http://hdl.handle.net/1843/40905 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.pt_BR.fl_str_mv |
LWT - Food Science and Technology |
| 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 |
Universidade Federal de Minas Gerais |
| dc.publisher.initials.fl_str_mv |
UFMG |
| dc.publisher.country.fl_str_mv |
Brasil |
| dc.publisher.department.fl_str_mv |
FAR - DEPARTAMENTO DE ALIMENTOS |
| publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
| dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFMG instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
| instname_str |
Universidade Federal de Minas Gerais (UFMG) |
| instacron_str |
UFMG |
| institution |
UFMG |
| reponame_str |
Repositório Institucional da UFMG |
| collection |
Repositório Institucional da UFMG |
| bitstream.url.fl_str_mv |
https://repositorio.ufmg.br/bitstream/1843/40905/1/License.txt https://repositorio.ufmg.br/bitstream/1843/40905/2/Impact%20of%20partial%20and%20total%20replacement%20of%20milk%20by%20water-soluble%20soybean%20extract%20on%20fermentation%20and%20growth%20parameters%20of%20kefir%20microorganisms.pdf |
| bitstream.checksum.fl_str_mv |
fa505098d172de0bc8864fc1287ffe22 4d888ecda7b519958ba7d19a269974d6 |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 |
| repository.name.fl_str_mv |
Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG) |
| repository.mail.fl_str_mv |
|
| _version_ |
1803589407680233472 |