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

dc.contributorUniversidade de São Paulo (USP)
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.creatorBedani, Raquel
dc.creatorRossi, Elizeu Antonio [UNESP]
dc.creatorSaad, Susana Marta Isay
dc.date2014-05-27T11:29:35Z
dc.date2014-05-27T11:29:35Z
dc.date2013-06-01
dc.date.accessioned2023-09-12T07:50:18Z
dc.date.available2023-09-12T07:50:18Z
dc.identifierhttp://dx.doi.org/10.1016/j.fm.2013.01.012
dc.identifierFood Microbiology, v. 34, n. 2, p. 382-389, 2013.
dc.identifier0740-0020
dc.identifier1095-9998
dc.identifierhttp://hdl.handle.net/11449/132332
dc.identifier10.1016/j.fm.2013.01.012
dc.identifier2-s2.0-84875657241
dc.identifier2-s2.0-84875657241.pdf
dc.identifier3242858535763793
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8781611
dc.descriptionThe 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.
dc.descriptionDepartamento de Tecnologia Bioquímico-Farmacêutica Faculdade de Ciências Farmacêuticas Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP
dc.descriptionDepartamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas Universidade Estadual Paulista, Rod. Araraquara-Jaú, km 1, 14801-902 Araraquara, SP
dc.descriptionDepartamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas Universidade Estadual Paulista, Rod. Araraquara-Jaú, km 1, 14801-902 Araraquara, SP
dc.format382-389
dc.languageeng
dc.relationFood Microbiology
dc.relation4.090
dc.relation1,660
dc.relation1,660
dc.rightsAcesso aberto
dc.sourceScopus
dc.subjectFermented soy product
dc.subjectIn vitro survival
dc.subjectInulin
dc.subjectOkara
dc.subjectProbiotic
dc.subjectInulin
dc.subjectOkara, Glycine max
dc.subjectPolysaccharide
dc.subjectProbiotic agent
dc.subjectVegetable protein
dc.subjectBifidobacterium
dc.subjectBiological model
dc.subjectBioreactor
dc.subjectComparative study
dc.subjectFermentation
dc.subjectGastrointestinal tract
dc.subjectGrowth, development and aging
dc.subjectHuman
dc.subjectLactobacillus acidophilus
dc.subjectMetabolism
dc.subjectMicrobial viability
dc.subjectMicrobiology
dc.subjectSoybean
dc.subjectSoybean milk
dc.subjectBioreactors
dc.subjectFermentation
dc.subjectGastrointestinal Tract
dc.subjectHumans
dc.subjectMicrobial Viability
dc.subjectModels, Biological
dc.subjectPlant Proteins
dc.subjectPolysaccharides
dc.subjectProbiotics
dc.subjectSoy Foods
dc.subjectSoy Milk
dc.subjectSoybeans
dc.subjectBifidobacterium animalis
dc.subjectGlycine max
dc.subjectStreptococcus thermophilus
dc.titleImpact 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
dc.typeArtigo


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