RESUMO

The health benefits of functional foods are associated with consumer interest and have supported the growth of the market for these types of foods, with emphasis on the development of new formulations based on plant extracts. Therefore, the present study aimed to characterize a symbiotic preparation based on water-soluble soy extract, supplemented with inulin and xylitol and fermented by Lactiplantibacillus plantarum ATCC 8014. Regarding nutritional issues, the symbiotic formulation can be considered a source of fiber (2 g/100 mL) and proteins (2.6 g/100 mL), and it also has a low-fat content and low caloric value. This formulation, in terms of microbiological aspects, remained adequate to legal standards after storage for 60 days under refrigeration and also presented an adequate quantity of the aforementioned probiotic strain, corresponding to 9.11 Log CFU.mL-1. These viable L. plantarum cells proved to be resistant to simulated human gastrointestinal tract conditions, reaching the intestine at high cell concentrations of 7.95 Log CFU.mL-1 after 60 days of refrigeration. Regarding sensory evaluation, the formulation showed good acceptance, presenting an average overall impression score of 6.98, 5.98, and 5.16, for control samples stored for 30 and 60 days under refrigeration, respectively. These results demonstrate that water-soluble soy extract is a suitable matrix for fermentation involving L. plantarum ATCC 8014, supporting and providing data on the first steps towards the development of a symbiotic functional food, targeting consumers who have restrictions regarding the consumption of products of animal origin, diabetics, and individuals under calorie restrictions.

Assuntos

RESUMO

We evaluated the microbial composition of water kefir grains and beverage over the course of one year to determine whether the number and type of microorganisms changed over the time. Bacteria and yeast colonies with different morphologies were isolated from water kefir and their antimicrobial activity was evaluated against Paenibacillus larvae and Ascosphaera apis. A chemical characterization of kefir was also carried out. Our results confirmed that bacteria and yeasts were more numerous in kefir grains compared with those in the beverage. The counts of microorganisms declined, although an important microbial community was still present in kefir after the long storage period. Eleven strains which inhibited bee pathogens were isolated from kefir. Genotypic results demonstrated that these isolates included Lentilactobacillus hilgardii, Lentilactobacillus buchneri and Saccharomyces cerevisiae. Thus, water kefir may be an innovative source of potential probiotic strains for bee nutrition in order to control honeybee diseases.

Assuntos

RESUMO

Currently, the growing demand for non-dairy functional foods leads to the constant development of new products. The objective of the present work was to obtain a soy-based fermented beverage employing the strains Lactiplantibacillus plantarum CIDCA 8327 or Lacticaseibacillus paracasei BGP1 and to analyze the effect of post-fermentation addition of inulin of low or high average polymerization degree on the bacterial resistance. Also, the antimicrobial and antioxidant activity of the fermented soy-based beverages were analyzed. The soy-based matrix was shown to be a suitable substrate for the growth of both lactic acid bacteria, and the fermented beverages obtained presented bioactive properties such us antioxidant activity and bactericidal effect against pathogen microorganisms. The addition of inulin after the fermentation process avoid the hydrolysis and so, preserve its polymerization degree and thus the potential prebiotic effect. The incorporation of inulin to the soy-based fermented beverages increased the bacterial count after 30 days of refrigerated storage up to 8.71 ± 0.15 and 8.41 ± 0.10 log CFU/mL for L. paracasei and L. planatrum respectively. The resistance to the gastrointestinal conditions of the strain L. paracasei BGP1 in the fermented beverage was improved up to 70% when inulin of high polymerization degree was added. Meanwhile the strain L. plantarum CIDCA 8327 showed a survival of 97 and 94% in the fermented beverage added with inulin of low or high polymerization degree, respectively. These results contribute to the development of non-dairy products containing inulin and probiotics and the diversification agri-based functional foods.

Assuntos

RESUMO

The objective of this study was to apply for the first time sugary kefir to produce a new isotonic with low sodium. Additionally, the microbial community profile of grains and fermented kefir was evaluated through metataxonomics. The kefir grains were inoculated into filtered water containing 40 g L-1 sugar at 25 °C for 48 h. Grains and beverage samples were collected at 0, 24, and 48 h for DNA extraction. The grains were separated, and the beverage was used to prepare the isotonic. The isotonic consisted of kefir (85% v/v), pasteurized juice (15% v/v), sodium citrate (0.2 g L-1), sodium chloride (0.427 g L-1), maltodextrin (22 g L-1) and citric acid (0.7 g L-1). The physicochemical and microbiological parameters were performed on days 0, 7, 15, and 30. All isotonic obtained presented sodium content below the commercial control. The presence of lactic acid bacteria and yeasts in all periods evaluated demonstrated the viability of isotonic kefir. Through metataxonomy, the genus Ethanoligenens was described as dominant for the first time in sugary kefir. Furthermore, the microbial diversity in the beverage was higher than that observed in the grains. This study provided a new low sodium isotonic based on sugary kefir for the first time.

Assuntos

RESUMO

Tepache is a native beverage from Mexico, which is usually elaborated with pineapple shells, brown cane sugar and is fermented naturally. Beneficial health effects have been attributed to its consumption; however, the total ecosystem of this beverage including chemicals (substrates for microbial growth, prebiotics, etc) and microbiota (probiotics), and potential functionality had not been studied. In this work, the analysis of the tepache beverage for its physicochemical characteristics, as well as its structure of microbial communities and the predictive metabolic functionalities was carried out. Chemical characterization was performed via enzymatic and GC-MS methods. The bacterial and fungal communities were identified by using 16S rRNA and ITS metabarcoding through Illumina MiSeq 2 × 300. The metabolic potential was predicted by in silico tools. This research showed that after 72 h of fermentation, the tepache physicochemical characteristics shifted to 9.5 Brix degrees and acidic pH. The content of ethanol, acetic and L-lactic acid increased significantly from 0.83 ± 0.02 to 3.39 ± 0.18 g/L, from 0.38 ± 0.04 to 0.54 ± 0.04 g/L and from 1.42 ± 0.75 to 8.77 ± 0.34 g/L, respectively. While, the total sugars was decreased from 123.43 ± 2.01 to 84.70 ± 2.34 g/L. The microbial diversity analysis showed a higher richness of bacterial communities and increased fungal evenness at the end of fermentation. At 72 h of fermentation the microbial community was dominated by Lactobacillus, Leuconostoc, Acetobacter and Lactococcus bacterial genera. As for the fungal community, Saccharomyces, Gibberella, Zygosaccharomyces, Candida, Meyerozyma, Talaromyces, Epicoccum and Kabatiella were found to be in most abundance. The predicted functionality profile evidenced a close-fitting relationship between fungal communities at 0 h with the bacterial communities at 72 h of fermentation. The metabolic potential showed that glycolysis and citrate cycle metabolism were predominant for fungal community, while glycolysis, fructose and tricarboxylic acid metabolism were more representative for the bacterial core. Tepache fermentation mainly occurred at two temporal successions. First, a lactic acid and ethanol fermentation dominated by lactic acid bacteria and yeast, and then an increase in acetogenic bacteria. This study revealed for the first time the physicochemical, microbiological changes and predictive functionality that are involved during tepache fermentation. These findings contributed to the knowledge of important microbial sources and could be essential to future efforts in manufacturing process. In addition, this work could help to analyze the health benefits that are empirically attributed to it by consumers.

Assuntos

RESUMO

Several non-dairy probiotic beverages are already available to consumers and have been considered suitable carriers for probiotic bacteria. This study aimed to investigate the effect of Lactiplantibacillus plantarum CCMA 0743 in single and co-culture on the volatile compounds and sensory profiles of fermented passion fruit juice. The viability of strains inoculated in juice and MRS matrices was evaluated in a simulated gastrointestinal condition. The bacterial viability after 28 days of refrigerated storage of the juices was also evaluated. L. plantarum CCMA 0743 showed high viability (6.18 Log CFU/mL) after passage throughout simulated digestion in the passion fruit juice matrix. Both juices maintained high probiotic counts (>8.0 Log CFU/mL) during storage. Also, the yellow color was stable after 28 days of storage. Volatile compounds of passion fruit juices were modified after the fermentation process, such as ketones and alcohol formation degradation. The sensory profile of passion fruit juice was modified by single and co-culture fermentations. The fermented samples were mainly correlated with the terminologies "salty, acidic and bitter tastes" and "sweetener aftertaste". Overall, passion fruit juice proved to be an adequate food matrix to deliver the evaluated strains. However, individual strains or strain-strain interactions with the food matrix affect the fermented product, demonstrating that strain and matrices evaluations are essential for developing novel products with acceptable characteristics.

Assuntos

RESUMO

Burkholderia cepacia complex (Bcc) members have clinical relevance as opportunistic pathogens in patients with cystic fibrosis and are responsible of numerous nosocomial infections. These closely related bacteria are also reported as frequent contaminants of industrial products. In this retrospective study, we use PCR and recA gene sequence analysis to identify at species level Bcc isolates recovered from massive consumption products and industrial processes in Argentina during the last 25 years. The sequences obtained were also compared with recA sequences from clinical Bcc isolates deposited in GenBank database. We detected Bcc in purified water and preserved products from pharmaceutics, cosmetics, household cleaning articles, and beverages industries. B. contaminans (which is prevalent among people with cystic fibrosis in Argentina) was the most frequent Bcc species identified (42% of the Bcc isolates studied). B. cepacia (10%), B. cenocepacia (5%), B. vietnamiensis (16%), B. arboris (3%), and the recently defined B. aenigmatica (24%) were also detected. Rec A sequences from all B. cepacia and most B. contaminans industrial isolates obtained in this study displayed 100% identity with recA sequences from isolates infecting Argentinean patients. This information brings evidence for considering industrial massive consumption products as a potential source of Bcc infections. In addition, identification at species level in industrial microbiological laboratories is necessary for a better epidemiological surveillance. Particularly in Argentina, more studies are required in order to reveal the role of these products in the acquisition of B. contaminans infections.

Assuntos

RESUMO

The finding of economical and practical applications for milk whey is still a challenge for dairy industries. This paper presents information about the development of a probiotic-prebiotic beverage based on Lactobacillus rhamnosus GG (LGG) and Costa Rican guava (CRG) fruit pulp with industrial potential. First, a supplemented whey media was developed for LGG growth, and the whey-supplemented media was used for fermentation in bioreactors. LGG reached a maximum growth rate of 0.32 hr-1 after 48 hr of fermentation. The whey-grown probiotics were then mixed with CRG pulp to produce the probiotic-prebiotic beverage. The survival kinetics of LGG in the formulated drink was not affected by the addition of CRG pulp (P > 0.05), and the shelf-life of the inoculated beverage surpassed 40 days with a minimum population of 106 colony forming units (CFU)/mL. Properties as pH, fructose, glucose, sucrose, and proanthocyanidins (PACs) content exhibited a significant difference after storage time (P < 0.05). Finally, three different formulas of the beverage with different whey content were compared through sensory evaluation. The prototype with 50% whey content was one of the most valuable beverage formulas according to the organoleptic parameters, which remarks about the possibility of developing a probiotic whey-based beverage containing CRG pulp. Furthermore, this is the first report about CRG beverages as a probiotic vector. PRACTICAL APPLICATION: This research focuses on the evaluation of the properties of a probiotic beverage, with a promissory industrial application using whey, as a dairy industry byproduct, combined with the pulp of the highly nutritious and subutilized Costa Rican guava (CRG) fruit.

Assuntos

RESUMO

BACKGROUND: Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of "colonche" which is a type of traditionally fermented beverages made with the fruits from several cactus species in two main producing regions of Mexico, the Altiplano and the Tehuacán Valley. We documented the selection processes of the cactus species used and the practices that could influence microbial community composition, as well as, how the producers reach the desirable sensorial attributes of the beverages. METHODS: We conducted 53 semi-structured interviews and participatory observations with colonche producers in 7 communities of the Altiplano and the Tehuacán Valley in order to characterize the practices and processes involved in the elaboration of the beverage. Opuntia and columnar cacti species used in colonche production were collected during fieldwork and identified. Selected sensorial attributes of Opuntia colonches were characterized by a ranking table and visualized by principal component analysis in order to distinguish differences of this beverage in the Altiplano localities. RESULTS: Thirteen cactus species are used for colonche production in both regions studied. In the Altiplano, the most commonly used fruit is Opuntia streptacantha because it contributes to the preferred attributes of the beverage in this region. Selection of substrates by producers depends on their preference and the availability of fruits of O. streptacantha and other species. Fermentation is mainly conducted in clay pots which is perceived to be the best type of vessel contributing to the preferred sensorial properties of colonche. The two main differences in colonche preparation between the villages are the practice of boiling the fruit juice and the use of pulque (fermented sap of Agave species) as inoculum. The most contrasting sensorial attributes selected between localities are the alcohol content and sweetness, which might be in accordance with the practices used for obtaining the final product. Colonche is produced mainly for direct consumption and secondarily used as a commercialized good to be sold for economic gains contributing to the general subsistence of households. The preparation methods are passed on by close relatives, mainly women. CONCLUSIONS: Traditional producers of colonche use several techniques in order to reach specific sensorial attributes of the final product. The production of colonche has been upheld for generations but fermentation practices are divided into two categories; (1) the use of an inoculum (either from pulque, or from colonche saved from the previous year), and (2) the use of "spontaneous" fermentation. The differing practices documented reflect the contrasts in the preferred sensorial attributes between regions. Colonche is a beverage that contributes to regional pride, cultural identity and is appreciated because of its gastronomic value. Here, we argue that there is a clear relationship of human knowledge in the management of microbiota composition in order to produce this beverage. In-depth documentation of the microbiota composition and dynamics in colonche will contribute to the preservation of this valuable biocultural heritage.

Assuntos

RESUMO

BACKGROUND: The selection of the food matrix to be used as a vehicle for a probiotic culture is important because its chemical composition and physicochemical characteristics can affect probiotic survival during the shelf-life of the product and under simulated gastrointestinal conditions (SGIC). The present study aimed to evaluate the influence of the dairy matrix (chocolate fermented milk beverage, chocolate flan or passion fruit flan) on the survival of Lactobacillus casei Lc-1 during refrigerated storage (4 °C for 21 days) and SGIC. RESULTS: Chocolate fermented milk beverage and chocolate and passion fruit flans could be considered as matrices for the incorporation of L. casei, providing suitable counts (6.38-7.84 log cfu g-1 ) during storage. The type of matrix had an impact on the inicial probiotic counts in the products and on the probiotic resistance to the SGIC. The chocolate fermented milk beverage presented higher initial probiotic counts (7.72 versus 6.65-7.28 log cfu g-1 ). The higher pH (5.3-6.8), solid matrix and increased fat content (65.0-72.9 g 100 g-1 ) contributed to the higher resistance to the SGIC of the chocolate and passion fruit flans, allowing recovery of viability during the enteric phase (increases of 1-1.5 log cycles). CONCLUSION: The type of dairy matrix has an impact on the inicial probiotic counts in the products and on the probiotic resistance to the SGIC. Chocolate and passion fruit flans proved to be more suitable options than chocolate fermented milk beverage for the incorporation of Lactobacillus casei Lc-1. © 2019 Society of Chemical Industry.

Assuntos

RESUMO

This study was aimed at developing a new functional fermented beverage manufactured with semi-skimmed sheep milk and strawberry pulp (Fragaria × ananassa Duch.) and commercial prebiotic ingredients. We also compared the performance of the yogurt starter cultures and a Lactobacillus plantarum strain (CECT_8328) with potential probiotic properties. We assessed the nutritional profile, bioactivity compounds, viability of lactic acid bacteria during storage, and survival of L. plantarum after in vitro simulated digestion during the storage period. The lactic acid bacteria were viable throughout the storage period, but only L. plantarum maintained good viability after simulated digestion. Nevertheless, neither inulin nor potato starch increased bacterial viability. The fermented semi-skimmed sheep milk strawberry beverages we developed are good sources of minerals and proteins.

Assuntos

RESUMO

Selenium (Se), which is present as SeCys in seleno-proteins, is involved in cancer prevention, thyroid functioning, and pathogen inhibition. Se is incorporated in the diet through Se-containing foods. Some lactic acid bacteria (LAB) can biotransform selenite (toxic) into Se-nanoparticles (SeNPs) and Se-amino acids. To exert their beneficial properties in the host, bacteria should survive the harsh conditions of the gastrointestinal tract and during food storage. We evaluated whether selenization of LAB influenced bacterial growth and survival during gastrointestinal digestion and after storage when present in a fermented fruit juice-milk (FJM) beverage. Lactobacillus brevis CRL 2051 and Fructobacillus tropaeoli CRL 2034 were grown in MRS with and without selenite, and used to inoculate the FJM matrix. Selenization had no effect on LAB growth (9.54-9.9 log CFU/mL) in the FJM drink. The presence of SeNPs was confirmed for both selenized strains in the FJM beverage; however, the highest Se concentration (100 µg/L) was detected for the fermented beverage with selenized L. brevis. Under storage conditions 1.1 log CFU/ml decrease in cell count of selenized cells of L. brevis was observed, while no effect on cell viability was detected for non-selenized L. brevis or both selenized and control cells of F. tropaeoli. Resistance of L. brevis during digestion of the fermented FJM beverage was not affected by selenization. Contrarily, an increase (1 log CFU/mL) in the resistance of F. tropaeoli was observed when cells were selenized. After digestion, Se was detected in the soluble fraction of the beverage fermented by both strains, being higher for L. brevis (23.6 µg/L). Although selenization did not exert a drastic effect on strains´ survival during storage and digestion, microbial selenization previous to food fermentation could be an interesting tool for Se enrichment avoiding thus the addition of toxic Se salts.

Assuntos

RESUMO

Dried leaves and stems of Ilex paraguariensis St. Hil. (yerba mate) are used to make a popular beverage in some countries of South America, commonly known as "chimarrão". The present study was designed to evaluate the occurrence of toxigenic Aspergillus in yerba mate in order to define the mycotoxin risk associated with this foodstuff. All samples tested were positive for fungal contamination, and the fungal load per sample ranged from 2.0 × 102 to 1.6 × 104 CFU/g. Aspergillus section Nigri was found in all samples and represented 76.5% of the total fungi isolated. Aspergillus section Circumdati, Aspergillus section Flavi and Aspergillus section Cremei were found at low frequencies. Thirteen different Aspergillus species were identified. The most common species found was A. luchuensis, which does not produce any harmful toxin for humans. A. niger, A. welwitschiae, A. flavus and A. novoparasiticus, all potentially toxigenic species, were found only in small quantities. The A. niger and A. welwitschiae strains were cultured to test for ochratoxin A and fumonisin B2 production. Only one strain producing ochratoxin A was found, but approximately 29% of the strains were positive for fumonisin B2. The A. flavus and A. novoparasiticus strains were tested for aflatoxins production, and 63% were positive. A. pallidofulvus, recently assigned to A. section Circumdati, was reported for the first time in herbs. All A. pallidofulvus strains analyzed in this study were negative for ochratoxin A production. In conclusion, A. section Nigri occurs with high frequency in yerba mate, and A. luchuensis is the predominant species. Although toxigenic species were found in this herb, the incidence was low.

Assuntos

RESUMO

A novel yeast species was isolated from the sugar-rich stromata of Cyttaria hariotii collected from two different Nothofagus tree species in the Andean forests of Patagonia, Argentina. Phylogenetic analyses of the concatenated sequence of the rRNA gene sequences and the protein-coding genes for actin and translational elongation factor-1α indicated that the novel species belongs to the genus Hanseniaspora. De novo genome assembly of the strain CRUB 1928T yielded a 10.2-Mbp genome assembly predicted to encode 4452 protein-coding genes. The genome sequence data were compared to the genomes of other Hanseniaspora species using three different methods, an alignment-free distance measure, Kr, and two model-based estimations of DNA-DNA homology values, of which all provided indicative values to delineate species of Hanseniaspora. Given its potential role in a rare indigenous alcoholic beverage in which yeasts ferment sugars extracted from the stromata of Cytarria sp., we searched for the genes that may suggest adaptation of novel Hanseniaspora species to fermenting communities. The SSU1-like gene encoding a sulfite efflux pump, which, among Hanseniaspora, is present only in close relatives to the new species, was detected and analyzed, suggesting that this gene might be one factor that characterizes this novel species. We also discuss several candidate genes that likely underlie the physiological traits used for traditional taxonomic identification. Based on these results, a novel yeast species with the name Hanseniaspora gamundiae sp. nov. is proposed with CRUB 1928T (ex-types: ZIM 2545T = NRRL Y-63793T = PYCC 7262T; MycoBank number MB 824091) as the type strain. Furthermore, we propose the transfer of the Kloeckera species, K. hatyaiensis, K. lindneri and K. taiwanica to the genus Hanseniaspora as Hanseniaspora hatyaiensis comb. nov. (MB 828569), Hanseniaspora lindneri comb. nov. (MB 828566) and Hanseniaspora taiwanica comb. nov. (MB 828567).

Assuntos

RESUMO

Artisanal fermented beverages have been associated with beneficial effects for a long time. In Mexico, there are a wide variety of artisanal fermented beverages such as Tepache, where the fermentation is initiated by the addition of grains of a polysaccharide-containing biofilm matrix formed by a symbiotic association of bacteria and yeasts known as "Tibicos." These microorganisms can be responsible for the beneficial effect associated with fermented beverages inoculated with Tibicos. The probiotic potential of microorganisms has been widely studied, mainly in lactic acid bacteria, while despite the wide distribution of yeasts, these have not been so studied. Therefore, the aim of this study was to evaluate in vitro the probiotic potential properties of a yeast isolated from Tibicos. For this, the yeast was identified by molecular techniques as Saccharomyces cerevisiae, which showed a good resistance to pH 2.0, bile salts and in vitro digestion. The results also showed a good ability to form cellular aggregates as a result of having a hydrophobic surface. In addition, it can be considered as safe since it does not show hemolytic activity and is sensitive to nystatin. Additionally, the yeast presented an excellent antioxidant capacity to reduce the DPPH radical. The S. cerevisiae strain C41 isolated from Tibicos was successfully compared by means of in vitro tests with the only recognized probiotic yeast, S. boulardii. These findings point Saccharomyces cerevisiae C41 as a potentially probiotic yeast; nevertheless, it is necessary to consider further in vitro and in vivo studies that establish the benefits that this yeast could provide.

Assuntos

RESUMO

The potential for reusability of whey is of concern due to its substantial nutritional value and, second, in view of the need to reduce environmental impact. The use of goat whey powder in the production of a fermented dairy beverage using a Lactobacillus casei culture as adjunct shows a good prospect of a food product with hypotensive activity. This study investigated the microbial viability, proteolysis and angiotensin-converting enzyme (ACE) inhibitory activity of a fermented dairy beverage produced with goat whey powder and a probiotic culture of L. casei BGP93 co-cultured with Streptococcus thermophilus TA-40. The probiotic beverage exhibited no significant difference from the control (absence of L. casei) with regard to titratable acidity, S. thermophilus viability and proteolysis degree during 21 days of storage (P > 0.05). During this period, the beverage maintained L. casei at appropriate levels (> 7 log cfu ml-1), thereby qualifying as a potential probiotic product. Although both control and probiotic beverages exhibited ACE inhibitory activity, as a result of proteolysis of whey proteins during fermentation, significant increased ACE inhibitory activity was found for the beverage with added probiotic L. casei (P < 0.05). The probiotic beverage has potency as a functional food candidate to be included in a dietary strategy aiming at prevention and control of hypertension.

Assuntos

RESUMO

The effects of the incorporation of Lactobacillus acidophilus LA3 (inoculated at 9 log CFU/mL) on physicochemical parameters, contents of sugars and organic acids, phenolic profile and sensory aspects of açaí (AS) and mango based smoothies (MS) during 28 days of refrigerate storage were assessed. The survival of L. acidophilus in AS and MS under simulated human gastrointestinal conditions during storage was also monitored. Counts of L. acidophilus LA-3 were approximately 8.5 log CFU/mL in AS and 7.5 log CFU/mL in MS after 1 day of storage and no changes (p ≥ 0.05) were observed in later evaluated storage time periods. Fruit smoothies (AS or MS) with L. acidophilus LA-3 presented lower (p < 0.05) contents of glucose, fructose and maltose and higher (p < 0.05) contents of lactic and succinic acids compared to those without L. acidophilus LA-3. Phenolic contents increased or decreased (p < 0.05) after 1 day of storage in AS and MS with L. acidophilus LA-3 and did not change (p ≥ 0.05) in AS or MS without L. acidophilus LA-3. The incorporation of L. acidophilus LA-3 increased the acidic flavor and fermented aroma in AS and MS. Viable counts of L. acidophilus LA-3 were approximately 7.5 and 8.5 log CFU/mL in AS and MS, respectively, at the end of in vitro digestion just after the incorporation, as well as on days 14 and 28 of storage. These results show the feasibility of incorporating L. acidophilus LA-3 into AS or MS and suggest these fruit smoothies as matrices for formulation of non-dairy beverages containing potentially probiotic lactobacilli.

Assuntos

RESUMO

O objetivo desse estudo foi avaliar a qualidade microbiológica do caldo de cana comercializado por ambulantes e estabelecimentos formais em Salvador-Bahia e comparar com padrões sanitários vigentes na legislação. Trata-se de um estudo transversal, onde foram realizadas análises microbiológicas para determinação de coliformes totais, termotolerantes, Salmonella spp, e bolores e leveduras, e das condições higienicossanitárias dos locais de comercialização do produto por meio da aplicação de uma lista de checagem. Os resultados obtidos foram comparados com os padrões sanitários determinados pela legislação brasileira onde, tanto os estabelecimentos formais quanto os informais, apresentaram um nível considerável de contaminação, com apenas uma amostra satisfatória. Pode-se verificar que o caldo de cana ofertado, tanto pelo setor formal quanto pelo informal, estava impróprio para consumo, pois a análise microbiológica mostrou que a maioria das amostras apresentavam contaminação acima do limite aceitável da legislação, além da presença de micro-organismos indicadores de qualidade higienicassanitária insatisfatória.(AU)

The objective of this study was to evaluate the microbiological quality of sugarcane juice marketed by street vendors and formal establishments in Salvador - Bahia and compare it with sanitary standards in force in the legislation. This is a cross-sectional study where microbiological analyzes were carried out to determine the total and thermotolerant coliforms, Salmonella spp, molds and yeasts and the hygienic sanitary conditions of the product commercialization sites through the application of a checklist. The results obtained were compared to sanitary standards determined by Brazilian legislation, where both formal and informal establishments presented a considerable level of contamination, with only a satisfactory sample. It can be verified that the sugarcane juice offered by both the formal and the informal sectors were unfit for consumption, since the microbiological analysis showed that the majority of the samples were above the acceptable limit of the legislation, besides the presence of microorganisms indicating poor hygienic quality sanitary conditions.(AU)

Assuntos

RESUMO

The purpose of this work was to analyse the diversity and dynamics of lactic acid bacteria (LAB) throughout the fermentation process in Atole agrio, a traditional maize based food of Mexican origin. Samples of different fermentation times were analysed using culture-dependent and -independent approaches. Identification of LAB isolates revealed the presence of members of the genera Pediococcus, Weissella, Lactobacillus, Leuconostoc and Lactococcus, and the predominance of Pediococcus pentosaceus and Weissella confusa in liquid and solid batches, respectively. High-throughput sequencing (HTS) of the 16S rRNA gene confirmed the predominance of Lactobacillaceae and Leuconostocaceae at the beginning of the process. In liquid fermentation Acetobacteraceae dominate after 4 h as pH decreased. In contrast, Leuconostocaceae dominated the solid fermentation except at 12 h that were overgrown by Acetobacteraceae. Regarding LAB genera, Lactobacillus dominated the liquid fermentation except at 12 h when Weissella, Lactococcus and Streptococcus were the most abundant. In solid fermentation Weissella predominated all through the process. HTS determined that Lactobacillus plantarum and W. confusa dominated in the liquid and solid batches, respectively. Two oligotypes have been identified for L. plantarum and W. confusa populations, differing in a single nucleotide position each. Only one of the oligotypes was detected among the isolates obtained from each species, the biological significance of which remains unclear.

Assuntos

RESUMO

There is an important demand for the development of new non-dairy probiotic beverages in the functional food market. This work aimed to develop new fermented beverages from maize and rice. Lactobacillus plantarum CCMA 0743, Torulaspora delbrueckii CCMA 0235, and the commercial probiotic Lactobacillus acidophilus LACA 4, were used as a mixed starter culture. Two prebiotic concentrations, 20 and 50g/L fructooligosaccharide (FOS) were tested. The growth of L. acidophilus LACA 4 was favored by 50g/L FOS and after refrigerated storage at 4°C for 28days, its population remained above 107CFU/mL. Lactic and acetic acids were the main organic acids detected, at around 3.7 and 0.5g/L, respectively. Ethanol was present at <5g/L in non-alcoholic beverages. Fifty-five volatile compounds including acids, alcohols, aldehydes, esters, ketones, pyrazines and others, were detected. The sensorial analysis demonstrated that >50% of consumers liked slightly or liked extremely the beverages (scores from 6-9). Therefore, potential symbiotic cereal beverages were successfully obtained using a mix of lactic acid bacteria and yeast as a starter culture. This is an important step in the commercial production of alternative beverages from common food substrates for consumers.

Assuntos