The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage

Food Science and Technology (Campinas)

Ângela Maria Fiorentini²  Cristiano Augusto Ballus²  Marlon Leonardo De Oliveira²  Márcio Ferraz Cunha¹  Vera Maria Klajn¹ 

[1] ,Universidade Regional do Noroeste do Estado do Rio Grande do Sul Departamento de Biologia e Química Santa Rosa RS ,Brasil

关键词: Bifidobacterium spp;    Lactobacillus acidophilus;    lactic beverages;    soybean;    probiotics;    functional foods;    Bifidobacterium spp;    Lactobacillus acidophilus;    bebidas lácticas;    soja;    probióticos;    alimentos funcionais;   

DOI  :  10.1590/S0101-20612011000300008

来源: SciELO

【 摘 要 】

Lactic beverages containing probiotics were prepared with whole UHT milk, whey of Mozzarella cheese, soybean hydrosoluble extract and sugar. Three formulations were studied, each one containing a different combination of probiotic/starter bacteria, fermented at two different temperatures (37 and 45 °C). The aim of this work was to verify the influence of these variables on the viability of probiotic microorganisms and on the physicochemical stability of lactic beverages during storage under refrigeration (21 days at 7 °C). The results indicated that the fermentation temperature had a significant effect on the viability of probiotic bacteria. Counts for Lactobacillus acidophilus were affected by storage time, resulting appropriate after 21 days only for the beverage fermented at 37 °C. Physicochemical parameters did not exhibit drastic variations - proving the stability of formulations during storage. Cells of Bifidobacterium spp. showed high survival ability, probably due to the presence of growth promoters from soybean and cheese whey. The fermentation temperature of 37 °C allowed counts above the minimum limit for all the studied microorganisms, being preferred to the temperature of 45 °C. The inclusion of soybean hydrosoluble extract, a prebiotics source, resulted in a symbiotic product with more benefits to the health of consumers.

【 授权许可】

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