Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress
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BIOTECHNOLOGY AND INDUSTRIAL MICROBIOLOGY - RESEARCH PAPER
Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress Anna Carolina Meireles Piazentin 1 & Thamires Maria Simões da Silva 1 & Ana Carolina Florence-Franco 2 & Raquel Bedani 1 & Attilio Converti 3 & Ricardo Pinheiro de Souza Oliveira 1 Received: 11 April 2020 / Accepted: 21 August 2020 # Sociedade Brasileira de Microbiologia 2020
Abstract This work covers soymilk fermentation by starter and probiotic cultures and explores the influence of cooling protocol on cell viability, organic acid production, sugar consumption, fatty acid profile, and cell survival to in vitro gastrointestinal stress. After fermentation at 37 °C by mono- or co-cultures of Streptococcus thermophilus (St), Lactobacillus bulgaricus (Lb), and Lactobacillus paracasei (Lp), fermented soymilk was cooled directly at 4 °C for 28 days or cooled in two phases (TPC), i.e., by preceding that step by another at 25 °C for 8 h. Soybean milk fermentation by Lb alone lasted longer (15 h) than by StLb or StLbLp (9 h). In ternary culture, TPC increased Lp viability, linoleic, and lactic acid concentrations by 3.8, 22.6, and 96.2%, respectively, whereas the cooling protocol did not influence Lp and St counts after in vitro gastrointestinal stress. Keywords Probiotic . Starter culture . Fermentation . Soymilk . Cooling . Metabolic activity
Introduction Soymilk is a vegetable product with high potential in the development of new beverages, mainly because of its chemical and nutritional characteristics that qualify it as functional food [1]. However, its acceptance by consumers is limited by sensory characteristics similar to those of raw beans, production of low-molecular-weight volatile compounds by lipoxygenases, and flatulence resulting from metabolization of oligosaccharides by the intestinal microbiota [2]. Soymilk sensorial quality can be improved by sugar fermentation by lactic acid bacteria, which is already used to produce tofu and different fermented beverages [3–5]. Responsible Editor: Rosane Freitas Schwan * Ricardo Pinheiro de Souza Oliveira [email protected] 1
Department of Biochemical and Pharmaceutical Technology, University of São Paulo, Prof. Lineu Prestes, 580 - Bloco 16, Sao Paulo 05508-000, Brazil
2
French Institute of Health and Medical Research, Inserm, Toulouse Purpan Pathophysiology Center, CPTP, Toulouse, France
3
Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, University of Genoa, Via Opera Pia 15, 16145 Genoa, Italy
Probiotics are commonly used in food fermentations because of their health benefits, being able to regulate the intestinal microbiota, adjuvate the absorption of certain nutrients, and modulate the immune system [6]. Among them, several species and strains belonging to the genera Lactobacillus and Bifidobacterium stand out. Particularly, Lactobacillus paracasei Lpc-37 is a strain known for its ability to adhere to human intestinal mucosa [6] and its inhibi
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